Step-by-Step Instructions
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Assemble: Place the cubed potatoes, sliced onions, and minced garlic into the basin of your slow cooker.
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Season: Pour in the broth, Worcestershire sauce, thyme, salt, and pepper. Stir gently to combine.
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Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the onions have become translucent and soft.
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Thicken: About 30 minutes before serving, whisk your cornstarch slurry into the stew. This will turn the thin broth into a silky, luscious gravy.
Chef’s Pro Tips
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The Best Potato: Yukon Golds are the “gold standard” for this stew because they hold their shape during long cooking times while still providing a buttery, creamy texture.
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A Deeper Flavor: For a French Onion Soup-style depth, try sautéing the onions in a pan with a bit of butter until they are golden brown before adding them to the slow cooker.
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Serving Suggestion: This stew is incredible when served with a side of crusty
