Slow-Cooker Beef & Potato Stew

slow-cooker beef and potato stew
  • Prep Time
  • 4Servings


  • 1 pound beef chuck, cut into 1-inch cubes
  • 3 onion, thinly sliced
  • 2 tablespoons butter
  • 3 cloves garlic, crushed
  • Salt and pepper
  • 3/4 cup chicken stock
  • 1/2 cup dark beer, such as stout or porter
  • 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons coarsely chopped fresh parsley


Heat a large skillet over medium-high. Pat the beef dry, then cook until browned on all sides, 8 to 10 minutes. Transfer to a lined slow cooker.

Add the onions to the hot skillet and cook 2 minutes without disturbing. Add the butter and garlic. Season and cook, turning occasionally, until the onions are softened, 10 minutes. Stir in the stock and beer and simmer for 2 minutes; transfer the mixture to the slow cooker along with the potatoes and carrots. Cook on high for 4 hours or on low for 8 hours; season. Sprinkle with parsley before serving.