Crockpot Steak Potato Bake Recipe

Introduction

This Crockpot Steak Potato Bake is a comforting, hearty meal perfect for busy days. Tender beef, potatoes, and vegetables simmer together in a rich, flavorful broth, creating a dish that’s both easy and satisfying.

Ingredients

• 1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1/2 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes (optional)
• 4 cups Beef Broth
• 1 lb Yukon Gold Potatoes, peeled and cubed
• 1 lb Russet Potatoes, peeled and cubed
• 1 cup Carrots, peeled and sliced
• 1 cup Celery, chopped
• 1/2 cup Frozen Peas
• 1/4 cup All-Purpose Flour
• 1/4 cup Cold Water
• Salt and Black Pepper to taste
• 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions

1. Step 1: Pat the chuck roast cubes dry with paper towels and season generously with salt and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, then set aside.
3. Step 3: Add chopped onion, minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using) to the crockpot and stir to combine.
4. Step 4: Pour in the beef broth and add the browned beef cubes, making sure they are mostly submerged.
5. Step 5: Add the cubed Yukon Gold potatoes, Russet potatoes, sliced carrots, and chopped celery to the crockpot.
6. Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef and vegetables are tender.
7. Step 7: In a small bowl, whisk together flour and cold water until smooth. Slowly pour into the crockpot while stirring constantly.
8. Step 8: Turn the crockpot to high and cook for another 15-20 minutes until the sauce thickens, stirring occasionally.
9. Step 9: Stir in frozen peas during the last 5 minutes of cooking.
10. Step 10: Taste and adjust seasoning with salt and pepper. Remove the crockpot insert if safe and let cool slightly.
11. Step 11: Serve hot, garnished with fresh chopped parsley.

Tips & Variations

• For extra richness, add a splash of red wine to the broth before cooking.
• Substitute beef chuck with stew meat if preferred; just ensure it’s well browned for flavor.
• You can swap frozen peas for green beans or add mushrooms for added texture.
• Use a mixture of potatoes for varied texture — the Yukon Gold stays creamy while Russets break down and thicken the sauce.
• If you prefer a thicker sauce, allow it to cook longer after adding the flour slurry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To freeze, cool completely and place in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without searing the beef?

While searing adds flavor and texture, you can skip this step for convenience. The dish will still be delicious, but the beef may be less browned and slightly less flavorful.

Can I use other types of potatoes?

Yes, feel free to use red potatoes or fingerlings. Just keep in mind cooking times might vary slightly, so check tenderness toward the end of cooking.