Slow Cooker Ground Beef Stew
A more economical option for beef stew that still contains all those same homestyle flavors we crave in a rich, meaty stew. Made with potatoes, carrots, ground beef and savory herb infused broth.
Servings: 6
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.
Notes
*Red wine option: For even more flavor you can replace 1 cup of the chicken broth with 1 cup dry red wine.
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.