Slow Cooker Beef Stew with Buttery Mashed Potatoes
Slow Cooker Beef Stew with Buttery Mashed Potatoes
Ingredients
For the Beef Stew
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- 1 clove garlic, minced
- 1 large bay leaf
For the Buttery Mashed Potatoes
- 2 pounds potatoes, Russet or Yukon Gold, peeled and cut into 1-inch pieces
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Gather all ingredients for the beef stew.
⏱️ 2 min
- 2
Place beef in the slow cooker.
⏱️ 1 min
- 3
Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.
⏱️ 3 min
- 4
Add beef broth, carrots, diced potatoes (for the stew), onion, celery, Worcestershire sauce, paprika, garlic, and bay leaf; stir to combine.
⏱️ 5 min
- 5
Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
⏱️ 240 min
- 6
About 30 minutes before the stew is ready, prepare the mashed potatoes. Peel and cut the potatoes for mashing into 1-inch pieces.
⏱️ 5 min
- 7
Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 8
Drain the potatoes thoroughly. Return them to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
⏱️ 5 min
- 9
Serve the hot beef stew generously over beds of buttery mashed potatoes. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Stew with Buttery Mashed Potatoes
Ingredients
For the Beef Stew
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground paprika
- 1 clove garlic, minced
- 1 large bay leaf
For the Buttery Mashed Potatoes
- 2 pounds potatoes, Russet or Yukon Gold, peeled and cut into 1-inch pieces
- 1/4 cup unsalted butter, melted
- 1/2 cup milk, warmed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Gather all ingredients for the beef stew.
⏱️ 2 min - 2
Place beef in the slow cooker.
⏱️ 1 min - 3
Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.
⏱️ 3 min - 4
Add beef broth, carrots, diced potatoes (for the stew), onion, celery, Worcestershire sauce, paprika, garlic, and bay leaf; stir to combine.
⏱️ 5 min - 5
Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
⏱️ 240 min - 6
About 30 minutes before the stew is ready, prepare the mashed potatoes. Peel and cut the potatoes for mashing into 1-inch pieces.
⏱️ 5 min - 7
Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min - 8
Drain the potatoes thoroughly. Return them to the pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
⏱️ 5 min - 9
Serve the hot beef stew generously over beds of buttery mashed potatoes. Enjoy!
⏱️ 1 min