Slow Cooker Hamburger Stew
This slow cooker hamburger stew is a comforting, hearty dish inspired by American classic home-cooking traditions. It's the perfect comfort meal for busy weekdays or cool autumn nights when you're craving the warmth of a classic belly-filler with layers of slow-cooked flavor. The rich depth created by hours of simmering ground beef with vegetables and spices elevates this from simple to sensational. Plus, everything comes together in one pot—a win for flavor and cleanup alike.
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
Calories: 414kcalCarbohydrates: 27gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1255mgPotassium: 1177mgFiber: 5gSugar: 7gVitamin A: 7564IUVitamin C: 21mgCalcium: 106mgIron: 5mg
Did you give this recipe a whirl?We're all ears to hear about your results!