I place the lid on my slow cooker and set it to cook on LOW for 7-8 hours or on HIGH for 4-5 hours. I vastly prefer the low and slow method; it gives the potatoes and carrots time to become meltingly tender without falling apart and allows the flavors to deepen profoundly. About 30 minutes before serving, I lift the lid and give the stew a good stir. The potatoes should be fork-tender and the broth will have thickened slightly from the starches. I taste it and add an extra pinch of salt or pepper if needed. The smell is absolutely intoxicating.
Pro Tips for Best Results
For an even richer, thicker broth, I sometimes add a tablespoon of tomato paste to the skillet when I’m browning the beef. Let it cook for a minute with the meat before draining. This little trick adds a wonderful depth of umami flavor and helps thicken the stew naturally. I tested this three different ways (no paste, adding it to the crock, and browning it with the meat), and browning it was the winner.
If you’re around during the cook time, resist the urge to lift the lid! Every time you do, you release heat and steam, which can add up to an hour of extra cooking time. I set it and truly forget it until that final 30-minute check-in.
To brighten the flavor right at the end, stir in a tablespoon of Worcestershire sauce or a splash of red wine vinegar just before serving. The touch of acidity cuts through the richness and makes all the other flavors pop in a way that will surprise and delight you.
Common Mistakes to Avoid
My first time, I didn’t brown the ground beef. I thought I could save time and just dump it in raw. The stew was fine, but it lacked that deep, caramelized, savory foundation. The flavor was flat in comparison. Taking those 10 minutes to properly brown and season the meat is the single most important step for a great stew.
Adding the potatoes too small or using a waxy potato variety can lead to disintegrated spuds. Russets are perfect because they break down a little, thickening the broth, but still hold their shape. Cut them into hearty, 1-inch chunks—trust me, they’ll cook through perfectly.(See the next page below to continue…)