THE RECIPE JOURNAL · Main Course
Beef and Potato Stew Cooked Low and Slow
This hearty stew is perfect for cozy evenings, combining tender beef and soft potatoes simmered to perfection. With simple ingredients and slow cooking, it delivers rich, comforting flavors that everyone will love.
FROM THE KITCHEN • Beef and Potato Stew Cooked Low and Slow
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Indulgent fruit custard creation
Something delicious to watch next.
01
Step 1
Start by crumbling the ground beef into a skillet over medium heat. Sprinkle in some garlic salt and a pinch of cayenne pepper. Cook it, stirring and breaking it up into small pieces, until it's nicely browned—about 5 to 7 minutes. Once it’s done, drain off as much grease as you can.
02
Step 2
Next, toss the beef into your slow cooker along with water, beef broth, corn, diced potatoes, sliced jalapeños, chopped onion, a bit of onion powder, and some black pepper. Give everything a good stir to combine.
03
Step 3
Set the slow cooker to high and let it go for around 3 and a half to 4 hours. Check occasionally and give it a stir when you can. The stew is ready when the potatoes are tender and everything is heated through.
Why you’ll love it
This stew is comforting and full of rich flavors that develop beautifully over time. The slow cooking makes the beef tender and the potatoes absorb all the savory juices, creating a hearty meal perfect for chilly days.
How to serve
Serve this stew with warm crusty bread or over a bed of creamy mashed potatoes. A simple green salad on the side adds freshness and balances the richness of the dish.
Storage & leftovers
Let the stew cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove to preserve texture and flavor.
