Slow Cooker Beef & Potato Stew (Cheddar Melt)

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Slow Cooker Beef and Potato Stew (Cheddar Topped) — Cozy, Hearty & Family-Friendly

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Make this dump-and-go slow cooker beef and potato stew with tender chunks of beef, veggies, and a melty cheddar finish. Easy prep, hands-off cooking, and freezer-friendly!

Why you’ll love it

• Dump & go: 10–15 minutes of prep, the slow cooker does the rest.

• Ultra comforting: Beef, potatoes, carrots, and onion simmer in savory beef broth.

• Crowd-pleaser twist: A blanket of melted cheddar right before serving.

• Budget friendly + hearty: Feeds a family with simple pantry staples.

Recipe overview

• Serves: 6

• Prep time: 15 minutes

• Cook time: 8–10 hours on LOW (or 4–5 hours on HIGH)

• Equipment: 5–6 quart (4.7–5.7 L) slow cooker, mixing bowl, whisk

Ingredients

• 2 pounds (900 g) beef stew meat, cubed

• 3 large potatoes, peeled & diced (about 900 g total)

• 4 carrots, sliced

• 1 large onion, chopped

• 4 cloves garlic, minced

• 4 cups (950 ml) beef broth

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup shredded cheddar cheese (about 110–115 g)

• Fresh parsley, chopped, for garnish

Optional (flavor boosters): 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon smoked paprika.

Step-by-step instructions

1. Load the cooker: Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Spread evenly.

2. Make the broth mixture: In a bowl, whisk beef broth, tomato paste, thyme, salt, and pepper (plus optional Worcestershire/paprika). Whisk until the tomato paste dissolves.

3. Combine: Pour the broth mixture over the ingredients in the slow cooker. Stir gently to coat.

4. Cook:

   • LOW: 8–10 hours (ultra tender), or

   • HIGH: 4–5 hours
     Beef should be fork-tender and potatoes cooked through.

5. Cheddar finish: About 15 minutes before serving, sprinkle shredded cheddar over the top. Cover to melt.

6. Garnish & serve: Stir gently (or leave the cheesy cap intact), garnish with fresh parsley, and serve hot.Pro tip (optional browning): For deeper flavor, sear the beef cubes in a bit of oil until browned before Step 1. Not required—just a nice upgrade.

Thickening options (choose one, if you like it richer)

• Potato mash: Scoop out 1 cup of cooked potatoes, mash, and stir back in.

• Cornstarch slurry (gluten-free): Mix 1–2 tablespoons cornstarch with equal water; stir in during the last 20 minutes on HIGH.

• Flour slurry: Same method with all-purpose or gluten-free flour.

Variations & tips

• Sweeter twist: Add 1 cup sweet corn or a handful of peas in the last hour.

• Picky-eater smoothness: Purée a ladle of cooked veggies and broth, then stir back in.

• Gluten-free: Ensure your beef broth is GF; use cornstarch or a GF flour for thickening.

• A little heat: Add a pinch of red pepper flakes with the spices.

• Veg swaps: Try parsnips, celery, or mushrooms (add with the carrots).

• Herb swap: Replace thyme with Italian seasoning or rosemary (use half the amount).

• Cheese options: Gruyère or smoked cheddar melts beautifully too.

What to serve with it

Crusty bread or garlic toast, buttered egg noodles, simple green salad, or steamed green beans.

Make-ahead, storage & freezing

• Make-ahead: Prep everything the night before. Store the chopped veg + beef in a sealed container; whisk the broth mixture and refrigerate separately.

• Fridge: Cool leftovers; store 3–4 days in an airtight container. Reheat gently on the stove or microwave.

• Freezer: Freeze up to 3 months (without the cheese). Thaw overnight, reheat, then add cheese to melt before serving.

• Reheating tip: If the stew thickens in the fridge, loosen with a splash of broth or water.

FAQ

Can I skip the cheese?
Yes—serve it classic without cheese, or add at the table.

My stew is thin—what now?
Use one of the thickening options above, or simmer uncovered (in a pot) for a few minutes to reduce.

Can I use a different cut of beef?
Yes—chuck roast is ideal. Round works but can be a bit leaner/drier; don’t undercook.

Can I cook it overnight?
Yes—use LOW for 8–10 hours. If your slow cooker runs hot, set a timer to switch to “Keep Warm.”

Nutritional estimate (per 1 of 6 servings)

Approx. 630 kcal, 44 g protein, 37 g carbs, 36 g fat, 4 g fiber, sodium varies with broth. (Estimates only; will vary by ingredients.)

Printable recipe card

Slow Cooker Beef & Potato Stew with Cheddar

Ingredients

• 2 lb (900 g) beef stew meat, cubed

• 3 large potatoes, peeled & diced

• 4 carrots, sliced

• 1 large onion, chopped

• 4 cloves garlic, minced

• 4 cups (950 ml) beef broth

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp salt, 1/2 tsp black pepper

• 1 cup shredded cheddar

• Fresh parsley, for garnish

Instructions

1. Add beef, potatoes, carrots, onion, garlic to slow cooker.

2. Whisk broth, tomato paste, thyme, salt, pepper; pour over contents.

3. Cook LOW 8–10 hrs or HIGH 4–5 hrs until beef is tender.

4. Sprinkle cheddar on top; cover 15 minutes to melt.

5. Garnish with parsley and serve.

Notes: See thickening options & variations above. Gluten-free with GF broth + cornstarch.

enjoy!