This budget-friendly stew combines ground beef and root vegetables for a filling meal. Using a slow cooker ensures the ingredients tenderize properly while developing a rich, savory flavor.
List of ingredients
- 1 pound Ground Beef (browned and drained) – provides a hearty base.
- 3 Medium Russet Potatoes (peeled and diced into large pieces) – adds thickness and substance.
- 4 Medium Carrots (peeled and cut into 1/2 inch thick slices) – adds natural sweetness.
- 1 Medium Onion (diced) – provides aromatic depth.
- 1 can Diced Tomatoes (14 oz can) – adds acidity and texture.
- 2 cups Beef Broth – creates the savory liquid base.
- 1 teaspoon Salt – enhances all flavors.
- 1 teaspoon Pepper – adds a mild spicy note.
- 2 teaspoons Italian Seasoning – provides a blend of herbs.
- 1 teaspoon Onion Powder – intensifies the onion flavor.
- 2 teaspoons Minced Garlic – adds a sharp, savory punch.
step-by-step instructions
- Combine Base Ingredients: Place the browned and drained ground beef, diced potatoes, sliced carrots, and diced onion into the crock pot.
- Prepare Seasoning Mixture: In a medium mixing bowl, stir together the diced tomatoes, beef broth, salt, pepper, Italian seasoning, onion powder, and minced garlic.
- Combine All Components: Pour the seasoning and broth mixture over the beef and vegetables in the crock pot.
- Slow Cook: Cover the pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are tender.
- Serve: Dish out the stew while warm.
Optimizing Meat and Vegetable Selection
Choosing the Ideal Ground Beef Lean Ratio
For this stew, 80% to 85% lean ground beef is recommended. This ratio provides enough fat to prevent the meat from drying out during the long cooking process without making the broth overly greasy. If using leaner meat, you may find the texture slightly grainier.
Selecting the Best Potato Variety
Russet potatoes are ideal because their high starch content allows them to break down slightly, naturally thickening the stew. If you prefer potatoes that hold their shape perfectly, you can substitute with Yukon Gold or red potatoes. Ensure all pieces are cut to a similar size for even cooking.
Preparing Carrots for Consistent Texture
Cut carrots into 1/2 inch thick slices to ensure they reach the same level of tenderness as the potatoes. Slicing them too thin may cause them to become mushy over a 7-hour cook time. Peeled carrots provide a cleaner taste and smoother texture.
Liquid and Flavor Adjustments
Alternative Broth Options
Beef broth is standard, but chicken broth can be used for a lighter flavor profile. To reduce costs further, you can substitute the broth with 2 cups of water. If using water, consider adding an extra pinch of salt or a splash of soy sauce for depth.
Using Different Tomato Bases
Standard diced tomatoes work well, but Italian-style diced tomatoes can reduce the need for additional dried herbs. For a creamier and thicker consistency, you can stir in a can of tomato soup along with the diced tomatoes. This adds a slight sweetness to the broth.
Adding Savory Flavor Enhancements
To deepen the savory notes, add a tablespoon of Worcestershire sauce or a teaspoon of taco seasoning. A dash of hot sauce can be added at the end for those who prefer a spicy kick. These additions complement the beef and root vegetables without overpowering them.
Incorporating Extra Vegetables
Adding a cup of frozen peas during the last 30 minutes of cooking adds a pop of color and sweetness. Sliced green beans or corn kernels are also excellent additions. These vegetables should be added late in the process to prevent overcooking.
Preparation and Time-Saving Tips
Browning Meat in Advance
You can brown the ground beef and sauté the diced onions in a skillet the night before. Store the mixture in the refrigerator and add it to the crock pot in the morning. This reduces the active prep time on the day of cooking.
Preventing Potato Browning
If you chop your potatoes a day early, store them in a bowl filled with cold water in the refrigerator. This prevents oxidation, which turns potatoes brown or grey. Drain the water before adding the potatoes to the slow cooker.
Assembling a Freezer Meal Kit
This recipe is suitable for freezer prep. Brown the beef and chop the vegetables, then place all ingredients except the broth and tomatoes into a freezer-safe bag. When ready to cook, thaw the bag overnight and add the liquid components before starting the slow cooker.
Serving and Storage Guidelines
Recommended Side Dish Pairings
Serve this stew with warm cornbread or garlic cheese bread for dipping. A crisp green side salad with a vinaigrette provides a refreshing contrast to the rich, hearty stew. These sides help make the meal feel more complete for a crowd.
Refrigeration and Shelf Life
Store leftover stew in an airtight container in the refrigerator for up to 5 days. To maintain quality, ensure the stew has cooled slightly before sealing the container. This prevents excessive condensation from watering down the broth.
Effective Reheating Methods
Reheat portions on the stovetop over medium-low heat, adding a splash of water or broth if the stew has thickened too much. Alternatively, use a microwave on medium power, stirring halfway through to ensure even heating. Avoid boiling the stew rapidly to keep the vegetables intact.
Troubleshooting and FAQs
Why are my potatoes still firm?
If potatoes are not tender, they may have been cut into pieces that were too large. Continue cooking for another 30 to 60 minutes. Ensure the lid remains closed to maintain a consistent internal temperature.
How can I make the stew thicker?
If the broth is too thin, use a fork or potato masher to crush a few of the cooked potato chunks directly in the pot. Stir the mashed potatoes back into the liquid to create a thicker, creamier consistency.
Can this be made in a Dutch oven?
Yes, you can simmer this recipe in a Dutch oven on the stove. Bring the liquid to a boil, then reduce to a low simmer and cover for 1.5 to 2 hours. Monitor the liquid level frequently to prevent scorching.
Can I use ground turkey instead?
Ground turkey is a practical substitute for ground beef. Use a mix of ground turkey and beef for a balance of flavor and lower fat content. Turkey may require slightly more seasoning to match the richness of beef.
Is it necessary to drain the beef?
Draining the browned beef is important to prevent the stew from becoming excessively greasy. Excess fat can separate and float on top of the broth, affecting the overall mouthfeel of the dish.
Print
Slow Cooker Ground Beef Stew
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Crock Pot Poor Man’s Stew is made with ground beef and other simple ingredients to make this delicious and budget friendly stew recipe.
Ingredients
- 1 pound ground beef, browned and drained
- 3 medium russet potatoes, peeled and diced into large pieces
- 4 medium carrots, peeled and cut into ½ inch thick slices
- 1 medium onion, diced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
Instructions
- Step 1: Add 1 pound browned and drained ground beef, 3 medium russet potatoes (peeled and diced into large pieces), 4 medium carrots (peeled and cut into ½ inch thick slices), and 1 medium diced onion to a crock pot.
- Step 2: In a medium size mixing bowl, stir together 1 can diced tomatoes (14 oz), 2 cups beef broth, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, and 2 teaspoons minced garlic.
- Step 3: Pour the mixture over the ingredients in the crock pot.
- Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the potatoes are tender.
- Step 5: Serve warm and enjoy.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can use chicken broth instead of beef broth in this recipe if you prefer.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 322 kcal
- Sugar: 5 g
- Sodium: 865 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 54 mg