Slow Cooker Ground Beef Stew
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Hearty Slow Cooker Ground Beef Stew – it’s a more economical option for beef stew that still contains all those same homestyle flavors we crave in a rich, meaty stew. Made with fresh potatoes and carrots, tender ground beef and a savory herb infused broth.
A humble and cozy stew is the perfect meal in one to finish out a long day with.
This rustic ground beef stew is the epitome of comfort food, especially when served alongside a generous slice of homemade or bakery fresh bread, for dipping in the thickened richly flavored broth.
We especially love it during cold autumn and winter days, but it’s truly a scrumptious dish fit for any day of the year.
Who says you need a pricier cut of beef roast, or an overly generous amount of beef to make a really good stew? This recipe proves you don’t.
What to Serve with Crockpot Ground Beef Stew
Beef stew is basically a meal in one but a simple side dish is nice compliment. Here are a few great options to pair with it.
Ground Beef Stew Recipe Ingredients and Substitutes
Red potatoes: These add lots of body to the soup and also help thicken slightly as they break down. Yukon gold potatoes are another great option.
Unsalted chicken broth: Unsalted beef broth works too, or low sodium options. Just be sure it’s not regular sodium since beef base is also added to the recipe and it is very salty.
Beef base: I like to use Better than Bouillion Organic Roasted Beef Base. It has a good flavor that tastes better than canned beef broth.
Rosemary, thyme and parsley: Fresh is best but for a cheaper alternative dried can be used as well.
Ground beef: Use ground beef that is 85 to 93 percent lean. I don’t recommend substituting with ground chicken or turkey as it won’t be as richly flavorful.
Olive oil: Only a little is needed for browning the beef. Another neutral oil such as avocado oil or vegetable oil works too.
Salt and black pepper: The stew shouldn’t need much salt so season lightly to taste, and you can be more generous with the pepper.
Yellow onions: These really help build up the flavor. Red onions would work as well.
Carrots: Adds nutrients, color and body.
Celery: Adds complexity. Celery, along with the carrot and onion, are part of the mirepoix base.
Garlic: Also adds great flavor.
Tomato paste: This is cooked and concentrated tomatos that is slightly acidic and sweet, here it balances its savory flavors and adds hints of that tomato goodness.
Tapioca starch: Here this is used as a thickener for the stew. It works better than cornstarch as it doesn’t need to reach a boil to thicken, and it tastes better than adding raw flour would. Save the extra to make Brazilian cheese bread!
How to Make Beef Stew with Ground Beef
Add potatoes to a 5 to 7 quart slow cooker. Stir together 3 cups warmed chicken broth with the beef base to dissolve it, then stir in Worcestershire, rosemary and thyme.
Pour broth mixture over potatoes in slow cooker. Set aside.
Heat oil in a 12-inch skillet over medium high heat. Dab beef dry with paper towels.
Break beef into smaller portions and add to the skillet. Let sear until browned on bottom about 3 minutes. Turn beef and let sear on opposite side until browned. Break up beef (it doesn’t have to be entirely cooked through as it will cook through in slow cooker).
Transfer beef to slow cooker, leaving 1 Tbsp fat in skillet and draining off excess to discard.
Return skillet to medium-high heat. Add celery and onions and saute 3 minutes. Add carrots and cook 3 minutes longer.
Add garlic and cook 1 minute stirring occasionally, then add tomato paste and cook and stir for 1 minute.
Pour mixture into slow cooker. Lightly stir mixture in slow cooker (I like to leave potatoes near bottom so they cook through and soften faster). Season lighlty to taste with salt as needed, and season with pepper.
Cover and cook on low heat until veggies are tender, about 6 to 7 hours.
Whisk together remaining 1/4 cup chicken broth with tapioca starch. Pour into slow cooker at the end of cooking. Let rest a few minutes to thicken. Stir in parsley. Thin stew with a little more broth as desired.
Helpful Tips for Homemade Beef Stew
Really brown the beef: Dab the meat dry before cooking. Break into chunks so it isn’t overcrowded and has room to brown. Let it cook undisturbed for several minutes. Each of these tips helps it sear and brown better adding more color and flavor.
Par-cook the vegetables: The celery, carrots and onions need to be partially cooked beforehand in a skillet before slow cooking so they aren’t still crunchy by the time the potatoes have softened in the stew.
Build flavor: Including a variety of herbs, a concentrated beef base and tomato paste, plus Worcestershire all help build the overall background flavor of a stew. You can also include other ingredients such as browned mushrooms, or a hint of balsamic vinegar or light soy sauce.
Red wine option: For even more depth of flavor replace 1 cup chicken broth with 1 cup dry red wine.
Storage
This ground beef and potato soup lasts 3 to 4 days in the fridge.
Keep it stored in an airtight container.
The stew can be frozen for up to 3 months, but do keep in mind the texture of the potatoes won’t be quite the same after freezing.
How to Cook Ground Beef Stew on Stovetop
Rather than cooking beef and veggies in skillet cook them in a large pot (in separate batches as directed).
Add all stew ingredients to pot once veggies are sautéed (except tapioca and parsley).
Cover and simmer over low heat until potatoes are very tender, about 40 minutes (stir occasionally). Thin with more broth as it cooks since some will steam off.
Thicken as directed with tapioca mixture at the end.
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Slow Cooker Ground Beef Stew
Ingredients
- 1 1/2 lbs. red potatoes, cut into bite size chunks (about 4 medium potatoes)
- 3 cups unsalted chicken broth,* warmed, plus up to 1 cup more to thin as desired
- 1 Tbsp beef base
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced fresh rosemary, or 1 tsp dried
- 2 tsp minced fresh thyme, or 3/4 tsp dried
- 1 1/2 lbs lean ground beef
- 1 Tbsp olive oil
- Salt and black pepper
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (2 ribs)
- 12 oz. carrots, cut into chunks (about 4 medium)
- 1 Tbsp minced garlic (3 cloves)
- 2 Tbsp tomato paste
- 1 1/2 Tbsp tapioca starch mixed with 1/4 cup unsalted chicken broth
- 3 Tbsp chopped fresh parsley
Instructions
- Add potatoes to a 5 to 7 quart slow cooker. Stir together 3 cups warmed chicken broth with the beef base to dissolve it, then stir in Worcestershire, rosemary and thyme.
- Pour broth mixture over potatoes in slow cooker. Set aside.
- Heat oil in a 12-inch skillet over moderately high heat. Dab beef dry with paper towels.
- Break beef into smaller chunks and add to the skillet with a little space between them. Let sear until browned on bottom about 3 minutes. Turn beef and let sear on opposite side until browned a few minutes and break up beef (it doesn't have to be entirely cooked through as it will cook through in slow cooker).
- Transfer beef to slow cooker, leaving 1 Tbsp fat in skillet and draining off excess to discard.
- Return skillet to medium-high heat. Add onions and celery and saute 3 minutes. Add carrots and cook 3 minutes longer.
- Add garlic and cook 1 minute stirring occasionally, then add tomato paste and cook and stir for 1 minute.
- Pour mixture into slow cooker. Lightly stir mixture in slow cooker (I like to leave potatoes near bottom so they cook through and soften faster). Season lighlty to taste with salt as needed, and season with pepper.
- Cover and cook on low heat until veggies are tender, about 6 to 7 hours.
- Whisk together remaining 1/4 cup chicken broth with tapioca starch. Pour into slow cooker at the end of cooking. Let rest a few minutes to thicken.
- Stir in parsley. Thin stew with a little more broth as desired.