Here’s a hearty Layered Beef and Potatoes recipe perfect for a slow cooker—tender beef, flavorful vegetables, and soft potatoes all cooked together:
Ingredients (serves 4–6)
- 1 ½ lbs (680 g) beef stew meat or chuck roast, cut into 1–2 inch cubes
- 4–5 medium potatoes, peeled and sliced into ¼-inch rounds
- 2 medium onions, sliced
- 3 carrots, sliced
- 2–3 cloves garlic, minced
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or butter
- Optional: 1 tbsp Worcestershire sauce for extra flavor
Instructions
- Prepare the beef:
- Season beef with salt, pepper, thyme, and rosemary.
- Optional: Sear the beef in a skillet with olive oil over medium-high heat for 2–3 minutes per side to deepen flavor.
- Layer ingredients in the slow cooker:
- Start with a layer of sliced potatoes at the bottom.
- Add a layer of onions and carrots.
- Place beef on top.
- Repeat layers if necessary, finishing with a layer of potatoes.
- Sprinkle minced garlic over the top.
- Add liquid:
- Pour beef broth (and Worcestershire sauce if using) over the layered ingredients.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender and potatoes are soft.
- Serve:
- Gently stir layers before serving to distribute flavors.
- Optional: Garnish with fresh parsley.
Tips
- Cut potatoes uniformly to ensure even cooking.
- You can add mushrooms or bell peppers for extra flavor.
- Using chuck roast or stew meat ensures tender, flavorful beef after slow cooking.
- Leftovers store well in the fridge for 2–3 days and can be reheated gently in the slow cooker or microwave.
If you want, I can also give a cheesy version where shredded cheese is layered over the potatoes in the last 30 minutes—adds a rich, gooey twist. Do you want that version?
