Mix together your flour, salt and pepper in a large plastic zipping bag
Add your beef cubes, seal the bag and toss the beef in the flour mixture until well coated
In a large, deep skillet, heat your oil over medium-high heat and add your coated beef
Saute your beef in your skillet until it is brown (about 6 minutes)
Place your browned beef and frozen potatoes in your crock pot
Sprinkle your soup mix evenly over everything
Add your broth and Worcestershire sauce
Cover and cook on low for 4-6 hours or high for 2-3 hours, until beef is tender
This is a quick cooking recipe. If you need a longer cook time, use 4 cups of Russet potatoes cut into larger pieces.
If you have leftover roast or stew meat, you could use those in place of the cut up meat.
The reason I call this a stew is because the starches from the potatoes really thicken up the juices.
I used my Insulated 6-quart Slow Cooker for this recipe. You can use your favorite slow cooker. However, if you are looking for a new slow cooker, I highly recommend this one. I have been using it constantly for about 6 years or so. It is my go-to slow cooker for anything from soups to roasts to baking to casseroles. I know it cooks evenly, and it has the added bonus of the insulated base that keeps my little ones (and lets just be perfectly honest, myself! lol) from getting burned by just touching the exterior.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.