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Beef Steaks over Potatoes and Veggies


  • Crockpot


  • 8 medium potatoes, halved and sliced
  • 1 butternut squash, peeled, sliced and quartered Any squash, pumpkin, or sweet potato would work.
  • Enough water to cover the bottom of the crockpot
  • 2 cups stalks celery, chopped A total of 2 cups of celery, onion, and/or garlic would work.
  • 1 quart frozen Swiss chard, thawed 1.5 lb. of a cooked green would work.
  • 2 beef steaks, thawed Any pork or beef steak would work.


  • Thaw meat; prep veggies.
  • Layer 1/2 potatoes, 1/2 the squash, 1/2 the potatoes, 1/2 the squash in the crockpot. Add enough water to just cover the bottom of the crockpot.
  • Cover the squash with the celery. Cover the celery with the Swiss chard.
  • Put the steaks on the top of the chard. The crockpot will be full. Make sure the lid is down all the way on the crockpot.
  • Cook for 8-9 hours on low. Turn off, take off lid and let sit for 5-10 minutes.
  • Cut up the steaks, add back to the crockpot. Stir the stew until the meat and other ingredients are spread throughout.
  • Enjoy!


This was made with a 5-6 quart crockpot for 9 people. For a smaller crockpot and smaller crowd, use less of each ingredient.