Description
This Slow Cooker Steak and Potatoes recipe is an effortless comfort food classic. Tender beef, hearty potatoes, and a rich oniony sauce make it a satisfying and flavorful meal perfect for busy days.
Ingredients
Units
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 pounds potatoes, cut into chunks (Russet, Yukon Gold, or red potatoes)
- 6 tablespoons unsalted butter, sliced
- 1 ounce onion soup mix (1 packet)
- 4 cloves garlic, minced
- 1 cup low sodium beef broth
- Black pepper to taste
- Salt to taste (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Layer Ingredients: Place potato chunks in the bottom of your slow cooker. Top with beef stew meat. Sprinkle onion soup mix evenly over the meat and potatoes. Add minced garlic on top. Season with black pepper.
- Add Butter and Broth: Distribute butter slices over the ingredients. Pour beef broth over everything (optional, but recommended). You can gently toss to combine, but it’s not necessary.
- Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until beef is tender and potatoes are cooked through.
- Serve: Once cooked, gently stir. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley.
Notes
- Potato Size: Cut potatoes into even chunks for consistent cooking. Smaller chunks will get softer.
- Thicken Sauce: If the sauce is too thin, mash a few potato chunks to thicken it.
- Seasoning: Adjust salt and pepper after cooking, as the onion soup mix already contains salt.
- Beef Variations: Use chuck roast, rump roast, or another stew-friendly cut.
- Add-ins: Include other vegetables like carrots, onions, or mushrooms.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 500
- Sugar: 10g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30
- Cholesterol: 100mg