Slow Cooker Steak and Potatoes
This post may contain affiliate links. Please read my disclosure policy.
Picture this: you throw a few ingredients into your slow cooker, go live your best life, and come back to the most tender steak and potatoes ever. That’s exactly what this Slow Cooker Steak and Potatoes recipe delivers. The buttery sauce is a flavor bomb, and let’s be real, anything that lets me skip standing over a stove is an automatic win.
Before You Start
- Choose the Right Potatoes: Use Yukon Gold or red potatoes for their creamy texture and ability to hold their shape. Russet potatoes work too but may break apart more easily.
- Trim the Beef: If your stew meat has extra fat or gristle, trim it off to avoid a greasy dish and ensure tender bites.
- Don’t Skip the Broth: Adding beef broth prevents the dish from drying out and creates a delicious, rich sauce. Use low-sodium broth if you’re watching salt levels.
- Control the Salt: The onion soup mix already has salt, so wait until the dish is done cooking to adjust the seasoning.
- Cook Low and Slow: For the most tender beef, stick to the LOW setting on your slow cooker, especially if you have time.
Ingredients You’ll Need
- Beef Stew Meat: You’ll need well-marbled stew mea. If you don’t have stew meat, chuck roast cut into cubes works perfectly.
- Potatoes: Use Yukon Gold, red potatoes, or even Russets for this dish. Yukon Gold and red potatoes hold their shape better, while Russets are softer and soak up the sauce more.
- Unsalted Butter: Adds richness and helps the flavors meld together. You can use salted butter, but adjust the salt in the recipe to balance things out.
- Onion Soup Mix: The star of the seasoning, bringing loads of flavor without extra effort. If you want to skip the packet, mix onion powder, garlic powder, dried parsley, and a bit of beef bouillon.
- Garlic: Garlic powder works as a substitute in a pinch, but fresh is always better.
- Beef Broth: Keeps everything moist and adds richness to the sauce. Low-sodium broth is best so you can control the salt. Water with a bouillon cube can work in a pinch.
- Salt (Optional): After the dish is done, taste and only add salt if you need it.
Start by tossing in the potatoes, beef stew meat, onion soup mix, minced garlic, cubes of butter and beef broth. Now, you can leave it like this but I usually prefer to toss everything together. In the video you’ll see I didn’t toss the ingredients, so it’s really up to you.
Pop the lid on your slow cooker and decide how much time you’ve got. If you can, go for LOW and cook it for 6 to 8 hours for the most tender beef. If you’re short on time, HIGH for 3 to 4 hours works too. Just try not to peek too often, it’s tempting, but every time you lift the lid, you lose heat.
Once it’s done, give everything a gentle stir to mix those incredible flavors together. Taste it now and see if it needs a bit more salt or pepper. Garnish with fresh parsley before serving, it adds a nice pop of color and freshness that really brings the dish to life. And that’s it! Grab a plate, maybe some crusty bread to soak up the sauce, and dig in.
How To Serve
This Slow Cooker Steak and Potatoes is hearty and satisfying on its own, but pairing it with the right sides takes it to the next level. Here are some great ideas:
No Knead Bread
Easy Garlic Bread
Skillet Green Beans
Easy Coleslaw
Frequently Asked Questions
Can I add vegetables other than potatoes?
Absolutely! Carrots, parsnips, or chunks of sweet potato make great additions. Just make sure to cut them into similar sizes as the potatoes so they cook evenly.
Do I need to brown the meat before adding it to the slow cooker?
No, you don’t have to brown the meat—it’s part of what makes this recipe so easy! However, if you want a deeper flavor, you can sear the meat in a hot skillet before adding it.
How do I store leftovers?
Let the dish cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3-4 days.
Can I freeze this dish?
Yes, it freezes beautifully. Transfer the cooled steak and potatoes to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until warmed through.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
More Delicious Slow Cooker Recipes
- Slow Cooker Beef Madras
- Slow Cooker Chicken Cacciatore
- Slow Cooker Creamy Tuscan Chicken Orzo
- Crockpot Steak And Gravy
- Slow Cooker Ribs
- Slow Cooker Chicken and Potatoes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Steak and Potatoes
Video
Ingredients
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 3 pounds potatoes (cut into chunks (use Russet, Yukon Gold, or red potatoes))
- 6 tablespoons unsalted butter (sliced)
- 1 ounce onion soup mix (1 packet)
- 4 cloves garlic (minced )
- 1 cup beef broth (low sodium)
- black pepper (to taste)
- salt (to taste (optional))
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the potato chunks at the bottom of your slow cooker. Add the beef stew meat on top of the potatoes. Sprinkle the entire packet of onion soup mix evenly over the meat and potatoes. Add the minced garlic on top. Season with freshly ground black pepper. Go easy on the salt initially, as the onion soup mix can be salty.
- Distribute the sliced butter evenly over the top of the ingredients. Pour the beef broth over everything. This is optional but recommended for a richer sauce and to prevent drying. Toss everything, this is optional.
- Cover the slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and the potatoes are cooked through.
- Once cooked, gently stir the mixture to combine the flavors. Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley or chives for a pop of color and freshness.
Equipment
Notes
- Cut the potatoes into even chunks so they’ll cook through evenly. Smaller pieces will get softer, while larger ones hold their shape better.
- If your sauce is thinner than you’d like, mash a few potato chunks into the sauce to thicken it naturally.
- Taste and adjust the seasoning after cooking, especially the salt, as the onion soup mix adds a lot of flavor.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
