Ingredients — 6 servings
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2 lb (900 g) beef chuck roast, cut into 1½-inch cubes
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1½ lb (680 g) little yellow/baby potatoes, halved
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1 medium yellow onion, diced
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4 cloves garlic, minced
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3 cups (720 ml) beef broth
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3 tbsp butter
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1½ tsp dried thyme
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1 tsp dried rosemary
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1 tsp salt, plus more to taste
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½ tsp black pepper
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2 tbsp olive oil, for browning
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2 tbsp Worcestershire sauce
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2 tbsp all-purpose flour (optional, for a thicker gravy)
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2 tbsp chopped fresh parsley, for garnish
Instructions
1. Prepare the beef
Pat the beef dry with paper towels. Season with salt and black pepper.
2. Brown the beef — recommended
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. Transfer to the slow cooker.
3. Add the vegetables
Place the potatoes and diced onion around the beef. Add the minced garlic, thyme and rosemary.
4. Add the liquid
Pour in the beef broth and Worcestershire sauce. Add the butter on top.
5. Slow cook
Cover and cook:
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LOW: 7–8 hours
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HIGH: 4–5 hours
The beef should be very tender and the potatoes should be easily pierced with a fork.
6. Thicken the gravy — optional
For thicker gravy, mix 2 tbsp flour with 3 tbsp cold water until smooth. Stir it into the stew during the final 20–30 minutes of cooking on HIGH.
7. Finish
Taste and adjust salt and pepper. Sprinkle with fresh parsley and serve hot.
Estimated nutrition
Approximate per serving, assuming 6 servings and including the butter/broth but not optional flour:
| Nutrition | Approx. amount |
|---|---|
| Calories | ~600 kcal |
| Protein | ~43 g |
| Carbohydrates | ~38 g |
| Fat | ~32 g |
| Saturated fat | ~14 g |
| Fiber | ~5 g |
| Sugar | ~4 g |
| Sodium | ~900–1,100 mg |
Actual nutrition can vary substantially depending on the beef’s fat content, broth brand, amount of butter, and serving size.
Quick Q&A
Can I skip browning the beef?
Yes. You can put the raw seasoned beef directly into the slow cooker, although browning adds deeper flavor and color.
Can I use regular potatoes?
Yes. Yukon Gold or red potatoes work particularly well. Cut larger potatoes into roughly 1½-inch pieces.
Can I make it without flour?
Absolutely. The stew will simply have a thinner, more broth-like consistency. You can also mash a few cooked potatoes into the gravy to naturally thicken it.
Can I make it ahead?
Yes. Refrigerate leftovers in a covered container for up to 3–4 days and reheat thoroughly.
Can I freeze it?
Yes, although potatoes can become somewhat softer after freezing and thawing. Cool it promptly, freeze in portions, and thaw in the refrigerator before reheating.
What makes the pictured version look so rich?
The combination of browned beef, butter, beef broth, garlic, onion and dried herbs, followed by long slow cooking, produces the dark, concentrated gravy shown in the image.