Crockpot Steak Recipe

I love preparing hearty dishes that combine tender beef stew steak chunks with cubed russet potatoes, freshly chopped carrots, and fragrant garlic. This easy crockpot meat recipe brings a rich medley of flavors into one slow-cooked creation and never fails to surprise me with its robust and compelling taste.

I’ve been working on my slow cooker skills lately and this Crockpot Steak recipe is one of my new favorites. I threw together 2 lbs of beef stew steak, 4 medium russet potatoes, 4 chopped carrots, a large sliced onion, and 3 cloves of garlic along with a cup of beef broth, 2 tbsp Worcestershire sauce, salt, pepper, a bay leaf, and a pinch of dried thyme and rosemary into my crockpot one morning.

The slow simmering makes the steak and potatoes come out tender and super flavorful. My kids were surprised at how well the meat cooked and how the veggies added the right texture.

I know there are tons of slow cooker recipes out there but this one quickly became a staple when i made it for a busy day. Trust me, if you’re a fan of meat in the crockpot, you really need to give this recipe a try.

Why I Like this Recipe

I like this recipe because it’s super easy to put together. I just toss all the ingredients into my crockpot in the morning and come back to a warm, hearty meal in the evening.
I love that the beef turns out really tender every time so you never have to worry about tough meat, even if I got distracted during the day.
I really appreciate how the mix of potatoes, carrots, and onions gives it a comforting, home-cooked feel, especially on chilly nights.
And I gotta say, it’s a hit with my kids too – which makes me feel like a pretty awesome cook.

Ingredients

• Beef stew steak: Rich, protein-packed meat, adding hearty savoriness and tender texture.
• Russet potatoes: Carbohydrate source with fibre, offering creamy texture and subtle earthiness.
• Carrots: Naturally sweet, loaded with vitamins and fibre, brightening the dish with color.
• Onion: Provides tangy flavor and crunch during slow cooking, enhancing overall taste.
• Garlic: Adds a pungent aroma and antioxidants, deepening the savory, rich flavors.
• Worcestershire sauce: Tangy and slightly sweet liquid seasoning that intensifies all flavors.
• Bay leaf, thyme and rosemary: These herbs release subtle herbal notes, creating an aromatic beef dish.

Ingredient Quantities

• 2 lbs beef stew steak cut into chunks
• 4 medium russet potatoes peeled and cubed
• 4 carrots peeled and roughly chopped
• 1 large onion sliced into rings
• 3 cloves garlic minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1 bay leaf
• Optional: 1 tsp dried thyme
• Optional: 1 tsp dried rosemary

How to Make this

1. Place the beef stew steak chunks into your crockpot, then season them with about 1 tsp salt, 1/2 tsp ground black pepper, and if you’re feelin’ it, 1 tsp dried thyme and 1 tsp dried rosemary.

2. Add the peeled and cubed russet potatoes, roughly chopped carrots, and sliced onion rings on top of the beef.

3. Sprinkle in the 3 cloves of minced garlic evenly over the veggies and meat.

4. Pour 1 cup of beef broth over everything, then dribble 2 tbsp of Worcestershire sauce all around.

5. Tuck in the bay leaf amongst the mixture.

6. Give everything a gentle stir to help mix the flavors but don’t overdo it—you wanna keep that beef chunky.

7. Cover your crockpot and cook on low for about 7-8 hours or on high for 4-5 hours until the steak is super tender.

8. Check for seasoning halfway through; if it seems a bit bland, feel free to add a bit more salt or pepper.

9. Once done, remove the bay leaf before serving and enjoy your tasty crockpot steak and potatoes while it’s hot.

Equipment Needed

1. Crockpot
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Mixing spoon
7. Vegetable peeler

FAQ

Crockpot Steak Recipe Substitutions and Variations

• For the beef stew steak, you can use chuck roast instead, its a bit more tender when slow cooked.
• If you dont have russet potatoes, try using Yukon Gold potatoes, they add a creamier texture.
• If you cant find carrots, parsnips make a good substitute and give a slightly sweet nutty flavor.
• For the garlic, you can substitute with garlic powder, about 1/2 tsp for each clove you would use.
• If you’re short on beef broth, a mix of chicken broth or water with a bouillon cube works fine too.

Pro Tips

1. You might wanna try browning the beef chunks in a hot pan before putting them in the crockpot. It really helps to lock in flavor and makes your dish taste richer.

2. Make sure you cut all the veggies into similar sizes so they cook evenly. If some pieces are too big, they might not cook as well as the others, and then you end up with a mix of crunchy and mushy bits.

3. Keep an eye on the seasoning as it cooks. Its a good idea to taste and adjust salt or pepper halfway through because once everything’s mixed in, it’s impossible to take the seasoning back out.

4. Remember to pull out the bay leaf before serving. Bay leaves can taste bitter if you accidentally bite into them, so its best to take them out before you dish it up.

Crockpot Steak Recipe

Recipe by James Level

0.0 from 0 votes

I love preparing hearty dishes that combine tender beef stew steak chunks with cubed russet potatoes, freshly chopped carrots, and fragrant garlic. This easy crockpot meat recipe brings a rich medley of flavors into one slow-cooked creation and never fails to surprise me with its robust and compelling taste.

Pin

Servings

6

servings

Calories

480

kcal

Equipment: 1. Crockpot
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cup
6. Mixing spoon
7. Vegetable peeler

Ingredients

• 2 lbs beef stew steak cut into chunks

• 4 medium russet potatoes peeled and cubed

• 4 carrots peeled and roughly chopped

• 1 large onion sliced into rings

• 3 cloves garlic minced

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

• 1 tsp salt (or to taste)

• 1/2 tsp ground black pepper

• 1 bay leaf

• Optional: 1 tsp dried thyme

• Optional: 1 tsp dried rosemary

Directions

• Place the beef stew steak chunks into your crockpot, then season them with about 1 tsp salt, 1/2 tsp ground black pepper, and if you're feelin' it, 1 tsp dried thyme and 1 tsp dried rosemary.
• Add the peeled and cubed russet potatoes, roughly chopped carrots, and sliced onion rings on top of the beef.
• Sprinkle in the 3 cloves of minced garlic evenly over the veggies and meat.
• Pour 1 cup of beef broth over everything, then dribble 2 tbsp of Worcestershire sauce all around.
• Tuck in the bay leaf amongst the mixture.
• Give everything a gentle stir to help mix the flavors but don't overdo it—you wanna keep that beef chunky.
• Cover your crockpot and cook on low for about 7-8 hours or on high for 4-5 hours until the steak is super tender.
• Check for seasoning halfway through; if it seems a bit bland, feel free to add a bit more salt or pepper.
• Once done, remove the bay leaf before serving and enjoy your tasty crockpot steak and potatoes while it's hot.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 360g
• Total number of serves: 6
• Calories: 480kcal
• Fat: 23g
• Saturated Fat: 8g
• Trans Fat: 0.5g
• Polyunsaturated: 1g
• Monounsaturated: 8g
• Cholesterol: 120mg
• Sodium: 570mg
• Potassium: 760mg
• Carbohydrates: 31g
• Fiber: 4g
• Sugar: 4g
• Protein: 40g
• Vitamin A: 3300IU
• Vitamin C: 20mg
• Calcium: 40mg
• Iron: 4mg