3 Potato Beef Stew

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By Maggie M
from In The Kitchen, OH

We love this beef stew. It is warm and comforting and it just says Autumn! We enjoy the blend of potatoes for something different and topping it with the horseradish and sour cream makes it fun and flavorful. I like doing this in my slow cooker but it can be done on the stovetop as well.

serves 4
method Slow Cooker Crock Pot


  •   1/4 c
    sour cream
  •   2 Tbsp
    horseradish - more or less to taste
  •   12 oz
    round steak, roast beef - any thing that is not horribly expensive
  •   1 medium
    yellow or white onion - quartered
  •   2 c
    carrots - skin on and cut into 1" rounds
  •   1 c
    celery cut into 1" pieces
  •   1 c
    button mushrooms - cleaned and quartered
  •   4 oz
    small can diced green chilies
    salt and pepper to taste
  •   1
    bay leaf
  •   3 c
    beef stock
  •   1 tsp
    better than boullian
  •   1 c
    sweet potato - peeled and cubed
  •   1 c
    red skin potato - skin on and cubed
  •   1 c
    russet potato - peeled and cubed
  •   1 c

How To Make

  • 1
    Mix sour cream and horseradish together in small bowl - covered and put in fridge until serving time.
  • 2
    Place the cut meat, vegies and diced green chilies into a slow cooker.
  • 3
    Sprinkle lightly with salt and pepper and stir. Add bay leaf then pour beef stock over all. Add the Better Than Boullian and stir. Cover and cook on high for 4 hours.
  • 4
    After 4 hours add the russet and sweet potatoes and cook on high, with the lid off, for 40 minutes.
  • 5
    Then add the red potato and cook until tender - about 20 to 30 minutes - with the lid off.
  • 6
    Remove bay leaf. Stir mixture well and add milk. Heat through and serve with a dollop of the sour cream/horseradish mixture and a sprinkle of chopped chives.
  • 7
    If you don't care for horseradish simply leave it out. If you like a lot of horseradish adjust accordingly .. .the adventure is yours !