If you are searching for a rich, hearty dinner that practically cooks itself, this Slow Cooker Creamy Garlic Beef and Potatoes is the ultimate comfort meal. It features tender, melt-in-your-mouth cubes of beef stew meat and whole yellow baby potatoes simmered slowly in a deeply seasoned garlic and beef broth.
Finished with a velvety stream of heavy whipping cream and a crown of shredded cheddar and fresh chives, this one-pot dish creates its own luxurious, savory gravy that will easily make it a regular rotation in your busy weeknight dinner lineup!
Prep time, Cook time, & Servings
- Prep Time: 15 minutes
- Cook Time: 6 hours (on Low) or 3-4 hours (on High)
- Total Time: 6 hours 15 minutes
- Servings: 4-6 hearty servings
Ingredients
The Beef & Potato Base:
- Beef Stew Meat: 1.5 lbs, cut into bite-sized cubes
- Baby Potatoes: 1 lb whole small yellow baby potatoes (creamer potatoes)
- Beef Broth: 1.5 cups Kirkland Organic Beef Broth
The Savory Cream & Seasoning Blend:
- Heavy Whipping Cream: 1/2 cup Kirkland Heavy Whipping Cream
- Granulated Garlic: 1 tsp Kirkland Granulated Garlic
- Sea Salt & Black Pepper: To taste (Kirkland brand recommended)
- Cornstarch: 1 tbsp (optional, used as a slurry to thicken the gravy)
The Fresh Toppings & Garnish:
- Cheddar Cheese: 1/4 cup, shredded (for a delicious melted crown)
- Fresh Chives: 2 tbsp, finely chopped
Step-by-Step Instructions
1. Season and Layer the Pot
- Grease the bottom and sides of your 6-quart slow cooker liner with a small amount of oil or non-stick cooking spray.
- Add the raw cubed beef stew meat and whole yellow baby potatoes directly into the bottom of the pot.
- Season heavily: Sprinkle the granulated garlic, sea salt, and plenty of coarse black pepper evenly over the meat and potatoes.
2. Add the Savory Broth
- Pour the Kirkland Organic Beef Broth gently around the sides of the ingredients so you don’t wash the dry seasonings off the top of the meat.
- Toss gently: Give the ingredients one quick mix to make sure the spices are distributed into the liquid base.
3. Slow Cook to Tender Perfection
- Cover with the lid and cook on LOW for 6 hours (or on HIGH for 3 to 4 hours). The dish is ready when the baby potatoes are completely soft and fork-tender, and the beef cubes are ultra-juicy and pull apart easily.
- Note: Cooking on LOW is highly recommended to yield that ultra-tender, melt-in-your-mouth meat texture.
4. Swirl in the Heavy Cream
- Open the lid during the final 20 minutes of cooking.
- Pour the Kirkland Heavy Whipping Cream smoothly in a thick stream directly into the simmering brown gravy.
- Pro Tip (For a Thicker Gravy): If you prefer an extra-thick gravy, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water in a small cup. Stir this slurry into the pot alongside the heavy cream, turn the slow cooker to HIGH, and let it bubble uncovered for 10-15 minutes until velvety and dense.
5. Garnish and Present
- Scoop a heavy, steaming portion of the creamy beef and potatoes into rustic grey ceramic bowls.
- Top off each serving with a pinch of shredded cheddar cheese and a generous sprinkle of finely chopped fresh green chives. Serve hot alongside warm crusty bread for dipping!
Chef’s Tips for Success
- Leave the Skins On: Do not peel your yellow baby potatoes! Their skins are incredibly thin and delicate, which helps them hold their perfect round shape during a long slow-cook cycle without collapsing into mush.
- Room Temperature Cream: Take your heavy whipping cream out of the refrigerator about 10 minutes before adding it to the pot. Stirring ice-cold cream directly into a boiling, slow-cooked broth can occasionally cause the dairy to curdle slightly. Bringing it closer to room temperature ensures a perfectly smooth swirl.
- Searing Shortcut: If you want an even deeper, richer flavor profile, quickly sear your cubed beef stew meat in a hot skillet with a splash of olive oil for 2 minutes before transferring it to the slow cooker. This locks in extra color and caramelization!