This is a slow cooker ground beef stew loaded with potatoes, carrots, celery, green beans, and diced tomatoes — seasoned with thyme, smoked paprika, and tomato paste. The honest reason to make it: you can feed six people a filling meal with about 20 minutes of active work, and the slow cooker handles everything else while you’re busy.
Before you start
The one step that actually matters is browning the ground beef before it goes into the slow cooker. Don’t skip it and don’t rush it — cook the beef in a hot skillet until you get real color on it, then drain the fat. Undrained fat will make the finished stew greasy in a way that no amount of simmering will fix. The second thing worth knowing: cut your potatoes and carrots to roughly the same size. Uneven cuts mean some pieces turn to mush while others are still firm when the stew is done — a real problem when you’re serving a crowd and can’t babysit the pot.
About the ingredients
- Russet potatoes: These are the right call here. They break down slightly and naturally thicken the broth. Waxy potatoes like red or Yukon Gold will hold their shape better but won’t give you that body in the base.
- Tomato paste: A small amount does a lot — it adds depth and helps bind the broth. If you only have a partial can, freeze the rest in tablespoon portions for next time.
- Smoked paprika: Regular paprika works, but smoked paprika adds a low background warmth that plain paprika doesn’t. Worth keeping in your pantry.
- Green beans: Fresh or frozen both work. If using frozen, add them in the last 30–45 minutes so they don’t go completely soft.
- Worcestershire sauce: Optional but genuinely useful — even a teaspoon sharpens the savory notes in the broth without tasting like anything specific.
Common problems and fixes
- Stew is watery at the end: Remove the lid and run the slow cooker on high for the last 20–30 minutes. Alternatively, stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water and let it cook another 15 minutes.
- Potatoes are still hard after full cook time: They were probably cut too thick, or your slow cooker runs cool. Push them down so they’re submerged in liquid and cook on high for another 30 minutes.
- Beef is clumping in large chunks: Break it up thoroughly during browning — once it goes in the slow cooker, it won’t separate on its own. Large clumps also stay greasy inside even after hours of cooking.
- Stew tastes flat: Season again at the end, not just at the start. Slow cooking mellows salt. Taste before serving and adjust — a little salt and a small splash of Worcestershire usually fixes it.
- Doubling the recipe for a crowd: Skip the egg in the mix — it makes the patty mushy. More practically for this stew: a doubled batch may need an extra 30–45 minutes of cook time because a fuller slow cooker takes longer to come up to temperature. Don’t lift the lid to check more than once — each peek adds roughly 20 minutes.
Leftovers and meal prep
Leftovers keep well in the fridge for up to 4 days in a sealed container. The stew thickens considerably as it sits because the potatoes continue to absorb liquid — add a splash of beef broth when reheating on the stovetop over medium-low, or microwave in 90-second intervals, stirring between each. For freezing, let the stew cool completely, then portion into freezer-safe containers or zip bags and freeze for up to 3 months. The potatoes will be softer after freezing and thawing, which is fine in a stew context. Thaw overnight in the fridge before reheating — don’t try to rush it from frozen on the stovetop, as the outside scorches before the center heats through.
Slow Cooker Hamburger Stew
Ingredients
- 1.5 pounds ground beef (80/20) preferably grass-fed for richer flavor
- 1 cup yellow onion, diced about 1 medium onion
- 2 cloves garlic, minced freshly minced for better aroma
- 3 cups russet potatoes, peeled and diced about 1-inch cubes
- 2 cups carrots, sliced fresh and about 1/4-inch rounds
- 1.5 cups celery, chopped around 2-3 stalks
- 1 can diced tomatoes 14.5 oz can with juice
- 1 cup frozen green beans can substitute with fresh if in season
- 4 cups beef broth low sodium preferred
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika smoked paprika for added depth
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon freshly ground black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink (about 6-8 minutes). Drain any excess fat.
- Add diced onions and minced garlic to the skillet. Sauté for 3-4 minutes until onions are translucent and aromatic. Transfer mixture to the slow cooker.
- Into the slow cooker, add the diced potatoes, carrots, celery, green beans, diced tomatoes (with juices), beef broth, tomato paste, thyme, paprika, salt, and pepper. Stir gently to combine.
- Cover and cook on LOW for 6 hours (360 minutes), or until the vegetables are fork-tender and stew is fragrant.
- Taste and adjust seasoning before serving. Optionally, mash some potatoes in the pot to thicken the stew slightly.
Notes
- You can add a bay leaf during cooking for added depth, just remove before serving.
- Want a low-carb version? Substitute potatoes with rutabaga or cauliflower chunks.
- A touch of Worcestershire sauce (1-2 tsp) can bring extra umami to the broth.
Nutrition
Common questions
Can I cook this on high instead of low to save time?
Yes — cook on high for 3 to 4 hours instead of low for 6 to 7. The result is nearly identical, though the potatoes can go from firm to soft faster on high, so start checking them around the 3-hour mark.
Do I have to brown the beef first, or can I just add it raw?
You can add it raw, but the stew will be noticeably greasier and the beef flavor will be flatter. Browning takes about 10 minutes and makes a real difference in the finished dish.
How do I know when the stew is actually done?
The potatoes and carrots should be fully tender when pierced with a fork, and the ground beef should register at least 160°F (71°C) on an instant-read thermometer. After 6 hours on low in a standard slow cooker, both conditions are almost always met — but check the vegetables, not just the clock.
What to cook next
- BBQ Cheeseburger Recipe
- Perfect Bacon Double Cheeseburger
- Copycat Quarter Pounder Recipe
- Red Robin Chili Cheeseburger