Slow Cooker Ground Beef and Vegetable Stew

This Slow Cooker Ground Beef and Vegetable Stew is the ultimate comfort food for busy weeknights! Made with tender ground beef, hearty potatoes, sweet carrots, green peas, and a rich, savory broth, this easy crockpot meal is filling, flavorful, and perfect for the whole family.

Simply brown the beef, add the ingredients to your slow cooker, and let everything simmer until the vegetables are tender and the flavors come together. It’s a cozy, budget-friendly dinner with minimal hands-on effort!

Prep time

20 minutes

Cook time

6–8 hours LOW

Servings

6

Difficulty

Easy

Ingredients

servedfromscratch.com

For the stew

• 1½ pounds (680 g) lean ground beef
• 4 medium potatoes, peeled and diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup frozen green peas
• 1 cup frozen corn (optional)
• 4 cups beef broth
• 1 can (14.5 oz / 411 g) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian seasoning
• 1 bay leaf
• ½ teaspoon paprika
• ½ teaspoon black pepper
• Salt, to taste
• 1 tablespoon olive oil, if needed

For thickening (optional)

• 2 tablespoons cornstarch
• 2 tablespoons cold water

For garnish

– 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Brown the ground beef

hellofresh.co.uk

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and break it into small crumbles with a wooden spoon.
3. Cook for 6–8 minutes until the beef is browned and no longer pink.
4. Drain excess fat if necessary.
5. Add the minced garlic and diced onion during the final 1–2 minutes of cooking and stir until fragrant.

Tip: Browning the beef before slow cooking adds a deeper, richer flavor to the finished stew.

Step 2: Prepare the vegetables

instructables.com

1. Peel and dice the potatoes into bite-sized pieces.
2. Slice the carrots into even rounds.
3. Chop the celery and dice the onion if you haven’t already.
4. Keep the potato pieces fairly uniform so they cook evenly.

Step 3: Load the slow cooker

chefcuisto.com

1. Add the potatoes, carrots, and celery to the slow cooker.
2. Add the browned ground beef, onion, and garlic.
3. Pour in the diced tomatoes and beef broth.
4. Stir in the tomato paste and Worcestershire sauce.
5. Add the thyme, Italian seasoning, paprika, black pepper, and bay leaf.
6. Stir gently to combine.

Make sure your slow cooker is not filled beyond its recommended maximum capacity.

Step 4: Slow cook until tender

aol.com

1. Cover the slow cooker with its lid.
2. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Check that the potatoes and carrots are fork-tender and the stew is steaming hot throughout.
4. Remove and discard the bay leaf.

Keep the lid closed as much as possible during cooking to maintain a steady temperature.

Step 5: Add the peas and corn

michiganplum.org

1. Add the frozen peas and optional corn during the final 20–30 minutes of cooking.
2. Stir gently.
3. Cover and continue cooking until the vegetables are heated through.

Adding these vegetables near the end helps preserve their color and texture.

Step 6: Thicken the stew (optional)

punchfork.com

1. In a small bowl, whisk together the cornstarch and cold water until smooth.
2. Stir the mixture into the hot stew.
3. Cover and cook on HIGH for another 15–20 minutes, until the broth thickens.
4. Taste and adjust the salt and pepper as needed.

For a more rustic texture, mash a few cooked potato pieces directly into the broth instead.

Step 7: Garnish and serve

1. Sprinkle the finished stew with fresh chopped parsley.
2. Ladle into warm bowls.
3. Serve hot with crusty bread, dinner rolls, or a simple green salad.

Enjoy a hearty, comforting dinner with tender vegetables and savory beef in every spoonful!

Tips for the best ground beef stew

• Use lean ground beef: This helps prevent the broth from becoming excessively greasy.
• Brown before slow cooking: It creates a richer flavor and better texture.
• Cut vegetables evenly: Similar-sized pieces cook more consistently.
• Add delicate vegetables later: Peas and corn taste fresher when added toward the end.
• Adjust the thickness: Use the cornstarch slurry for a gravy-like consistency or leave the broth thinner.
• Boost the flavor: Add a splash of Worcestershire sauce or a little extra thyme if desired.

What to serve with this stew

This stew pairs wonderfully with:

• Crusty sourdough bread
• Soft homemade dinner rolls
• Garlic bread
• A fresh garden salad
• Steamed green beans

Storage and reheating

• Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
• Freezer: Freeze in meal-sized airtight containers for up to 3 months for best quality.
• Reheating: Warm on the stovetop over medium-low heat or in the microwave until steaming hot throughout. Add a little broth or water if the stew has thickened.
• Food safety: Refrigerate leftovers within 2 hours of cooking. Avoid leaving the stew at room temperature for extended periods.

Recipe card