Slow Cooker Amish Beef and Potato Stew

🥣 Slow Cooker Amish Beef & Potato Stew (Rephrased)

👉Ingredients:

↪️For the Stew:

2 lbs (900g) beef chuck roast, cut into 1½-inch pieces

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp paprika

4 large russet or Yukon gold potatoes, peeled and cubed

3 large carrots, peeled and sliced

1 medium onion, diced

3 garlic cloves, minced

3 cups low-sodium beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

½ tsp dried parsley

Optional for thickening: 2 tbsp cornstarch + 2 tbsp water

↪️For Garnish:

Fresh chopped parsley

👉Instructions:

✅️1. Sear the Beef (Optional but recommended)

In a large skillet, heat olive oil over medium-high heat. Season beef with salt, pepper, and paprika. Working in batches, sear beef until browned on all sides. This adds rich flavor but can be skipped if short on time.

✅️2. Assemble in the Slow Cooker

Place the browned beef into the slow cooker. Add potatoes, carrots, onion, and garlic.

✅️3. Mix the Broth

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and parsley. Pour over the contents in the slow cooker.

✅️4. Cook

Cover and cook:

On Low for 8–9 hours

Or on High for 4–5 hours

Until beef is tender and veggies are soft.

✅️5. (Optional) Thicken the Stew

For a thicker texture, mix cornstarch with water and stir it into the stew during the final 30 minutes. Switch to High and cook uncovered.

✅️6. Serve

Taste and adjust seasoning if needed. Serve warm, garnished with chopped parsley. Add crusty bread on the side for extra comfort!

🔍 3 Tips for Perfect Stew

1. Cut ingredients evenly: Keeps everything cooking at the same rate and prevents mushy veggies or undercooked beef.

2. Don’t overcrowd while browning: Sear the beef in batches so it browns nicely instead of steaming.

3. Let it rest before serving: Letting the stew sit for 10–15 minutes after cooking helps flavors meld and slightly thickens the broth.