Slow Cooker Beef Potatoes (Printer-Friendly)
Tender beef cubes and chunky potatoes cooked slowly with aromatic spices for a warm, hearty dish.
# List of Ingredients:
→ Beef and Vegetables
01 -
2 pounds beef, cut into 1-inch cubes
02 -
1.5 pounds potatoes, peeled and diced into chunks
03 -
1 large onion, chopped
04 -
5 cloves fresh garlic, minced
05 -
2 tablespoons olive oil
→ Sauce
06 -
2 cups beef broth
07 -
2 tablespoons Worcestershire sauce
08 -
2 tablespoons tomato paste
09 -
1 tablespoon soy sauce
10 -
2 beef bouillon cubes, crumbled
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
1 teaspoon dried thyme
14 -
1/2 teaspoon smoked paprika
15 -
1 teaspoon cornstarch (optional, for thickening)
16 -
2 tablespoons water (optional, for thickening)
# Preparation Steps:
01 -
Heat olive oil in a skillet over medium heat. Sear beef cubes on all sides until browned to enhance flavor and caramelization.
02 -
Add chopped onion and minced garlic to the skillet. Cook until fragrant, about 2-3 minutes.
03 -
Transfer the browned beef, onion, and garlic mixture into the slow cooker. Add diced potatoes, layering them at the bottom.
04 -
In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, soy sauce, crumbled bouillon cubes, salt, black pepper, dried thyme, and smoked paprika until fully combined.
05 -
Pour the sauce evenly over the beef and potatoes in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender and potatoes are cooked through.
06 -
If preferred, create a slurry by mixing cornstarch with water and stir into the slow cooker during the last 20-30 minutes of cooking to thicken the sauce.
# Additional Suggestions:
01 -
Browning beef before slow cooking enhances flavor and color; deglaze the skillet with broth or wine to incorporate flavorful bits into the dish.
02 -
Cut beef and potatoes into uniform sizes to ensure even cooking and texture.
03 -
Layer potatoes at the bottom of the slow cooker for thorough cooking as they require more direct heat.
04 -
Dried thyme can be substituted with fresh sprigs added during cooking for enhanced aroma and presentation.