There’s something about the smell of stew bubbling away that makes a house feel like a home, isn’t there? Especially in the Midwest, when the sky gets a little gray and the breeze has that autumn nip — this kind of meal just feels right. It reminds me of Sunday afternoons growing up: the clatter of a spoon in a Dutch oven, Dad sneaking a taste when Mom wasn’t looking, and the whole house smelling like dinner was giving you a hug.
This slow cooker beef and potato stew is one of those dishes that doesn’t try to be fancy — it just is good. Tender chunks of beef, soft, buttery potatoes, and sweet carrots in a rich broth… it’s comfort food at its best. And when you top it off with melty cheddar cheese and a little parsley? Well, that’s just the cherry on top.
Why You’ll Want to Make This Stew (Again and Again)
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Hands-off cooking – Toss it in the slow cooker and let it work its magic
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Hearty and filling – No one leaves the table hungry
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Family-friendly flavors – Even picky eaters love it
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Freezer-friendly – Great for leftovers or meal prep
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Customizable – Easy to add or swap veggies
Ingredients You’ll Need
(You probably already have most of this in your pantry!)
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2 pounds beef stew meat, cut into bite-sized cubes
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3 large potatoes, peeled and diced (Yukon Golds are great, but use what you have)
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4 carrots, peeled and sliced into rounds
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1 large onion, chopped
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4 cloves garlic, minced
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4 cups beef broth
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 teaspoon salt, more to taste
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½ teaspoon black pepper
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1 cup shredded cheddar cheese (optional, but delicious)
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Fresh parsley, chopped for garnish
How to Make It (You’ll Love How Easy This Is)
1. Layer the goodness
Start by adding the beef, diced potatoes, sliced carrots, chopped onion, and garlic to your slow cooker. No need to brown the beef first — although you can if you’ve got the time and want a little extra depth of flavor.
2. Mix up the broth
In a medium bowl (or just a large measuring cup), whisk together the beef broth, tomato paste, thyme, salt, and pepper. Pour it over everything in the slow cooker — it should just about cover the ingredients.
3. Set it and forget it
Cover and cook on LOW for 8–10 hours, or on HIGH for about 5–6 hours, until the beef is tender and the potatoes are melt-in-your-mouth soft. Give it a stir once or twice if you’re around, but don’t worry if you’re not.
4. Add a cheesy finish
About 15 minutes before serving, sprinkle the shredded cheddar cheese right over the top. Pop the lid back on and let it get all melty and gooey. You can stir it in, or leave it as a cheesy topper — totally up to you.
5. Dish it up
Ladle it into big bowls, sprinkle with fresh parsley, and serve with something to mop up that broth. Trust me — you’ll want every last drop.
How to Serve It (And What to Put on the Side)
This stew is the kind of meal that does a lot of heavy lifting all by itself, but if you want to round it out:
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A hunk of crusty bread (or warm dinner rolls)
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A simple salad with a tangy vinaigrette to cut the richness
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Some roasted green beans or buttery peas on the side
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And for dessert? Maybe a warm apple crisp or a slice of pie — go full cozy.
