Slow Cooker Ground Beef Stew is the kind of dinner that makes the house smell good all afternoon. It has tender potatoes and carrots, rich beef, and a thick, savory broth. The slow cooker does most of the work, and browning the beef first gives the stew much more flavor. This recipe makes 6 servings and takes about 20 minutes to prep plus 7–8 hours on LOW or 4–5 hours on HIGH.
Why I Love This Recipe
This is one of those recipes I like for a busy day. You do a little work at the start, turn on the slow cooker, and then leave dinner alone.
I also love using ground beef in stew. There is no need to wait for large pieces of beef to become tender. The small pieces spread through every spoonful, so you get beef, vegetables, and gravy together.
A few more reasons this one earns a spot in the dinner rotation:
- Ground beef is often less expensive than stew meat.
- The vegetables cook right in the same pot.
- Browning the beef adds a deeper, richer taste.
- Potatoes make the stew hearty without needing pasta or rice.
- Frozen peas go in near the end, so they stay bright and sweet.
- The cornstarch slurry gives you thick gravy instead of thin soup.
- Leftovers taste even better after the flavors sit overnight.
What You’ll Need
- 1 1/2 pounds lean ground beef
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, diced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2 tablespoons chopped fresh parsley, optional, for serving
Recipe and Instructions
Step 1: Brown the Ground Beef
Place 1 1/2 pounds lean ground beef in a large skillet over medium-high heat. Cook for 6–8 minutes, breaking the meat into small crumbles with a wooden spoon. Cook until there is no pink left.
If there is a lot of grease in the skillet, carefully drain it.
Step 2: Add the Onion and Garlic
Add 1 medium diced onion, about 1 cup, to the browned 1 1/2 pounds ground beef. Cook for 3 minutes, stirring often, until the onion starts to soften.
Add 3 minced garlic cloves and cook for 30 seconds. The garlic should smell fragrant but should not turn dark.
Step 3: Fill the Slow Cooker
Put the cooked mixture of 1 1/2 pounds browned ground beef, 1 softened diced onion, and 3 minced garlic cloves into a 6-quart black oval crockpot.
Add 1 1/2 pounds peeled russet potatoes cut into 1-inch cubes, 3 peeled carrots sliced into 1/2-inch rounds, and 2 diced celery stalks.
Pour in 3 cups low-sodium beef broth. Add 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Stir until the tomato paste is mixed into the broth and everything is evenly combined.
Step 4: Slow Cook the Stew
Cover the black oval crockpot with its lid.
Cook on LOW for 7–8 hours or HIGH for 4–5 hours. The stew is ready for the next step when the 1 1/2 pounds of potatoes and 3 carrots are fork-tender.
Try not to keep lifting the lid. Each time you open it, heat escapes.
Step 5: Thicken the Stew and Add the Peas
In a small bowl, whisk 3 tablespoons cornstarch with 3 tablespoons cold water until completely smooth.
Stir the slurry into the hot stew. Add 1 cup frozen peas.
Cover and cook on HIGH for another 15–20 minutes, until the peas are hot and the broth has turned into a light gravy. Taste and add more salt only if needed.
Step 6: Serve
Let the finished stew sit uncovered for about 5 minutes. This helps the gravy settle and thicken a little more.
Spoon the stew into 6 round bowls. If you like, divide 2 tablespoons chopped fresh parsley over the servings.
Why This Recipe Works (Quick Science)
Browning the ground beef first does more than cook it. High heat browns the outside of the meat and creates lots of savory flavor. This is called the Maillard reaction.
The potatoes also release a little starch as they cook. That gives the broth more body. At the end, cornstarch mixed with cold water thickens the hot liquid quickly without making lumps.
The peas go in last because they are already small and tender. Cooking them all day would make them soft and dull in color.
Pro Tips
- Cut the potatoes the same size. About 1-inch cubes work well. Pieces that are too small can turn mushy.
- Don’t skip browning the beef. It only takes a few extra minutes and makes a big difference in flavor.
- Use lean ground beef. Very fatty beef can leave an oily layer on the stew.
- Keep the lid closed. Slow cookers lose a lot of heat when the lid comes off.
- Wait to add the peas. Adding them near the end keeps their color and texture much better.
Tools You’ll Need
- 6-quart black oval crockpot
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Glass liquid measuring cup
- Small bowl
- Whisk or fork
- Ladle
Substitutions and Variations
- Ground turkey: Use the same amount in place of ground beef. The flavor will be lighter.
- Yukon Gold potatoes: These can replace russet potatoes and tend to hold their shape well.
- Sweet potatoes: Use them for a sweeter version, but watch them closely because they may soften faster.
- Green beans: Add chopped green beans instead of peas.
- Corn: Frozen corn can replace some or all of the peas.
- More herbs: Add 1/2 teaspoon dried rosemary with the thyme for a stronger herb flavor.
- Gluten-free: Check the labels on the Worcestershire sauce, broth, and cornstarch to make sure they are gluten-free.
Common Mistakes
- Adding raw ground beef straight to the crockpot: It can cook safely when handled correctly, but you lose the deep browned flavor and may end up with more grease.
- Cutting potatoes too small: Small cubes may fall apart during the long cooking time.
- Using hot water for the cornstarch slurry: Cornstarch can clump. Mix it with cold water first.
- Adding peas at the beginning: They can become very soft after hours of cooking.
- Adding too much salt early: Beef broth and Worcestershire sauce already contain salt. Taste the finished stew before adding more.
- Opening the lid over and over: This lowers the temperature and can increase the cooking time.
Make Ahead Tips
You can peel and cut the carrots, celery, and onion up to 2 days ahead. Keep them covered in the refrigerator.
You can also brown the ground beef with the onion and garlic a day ahead. Cool it quickly, refrigerate it in a sealed container, and add it to the slow cooker the next day.
For the best texture, cut the potatoes shortly before cooking. If you must prepare them early, keep the peeled potato pieces covered with cold water in the refrigerator, then drain them well before using.
What to Serve With Ground Beef Stew
This stew is already a full meal, but a simple side is nice for soaking up that gravy.
- Warm dinner rolls
- Crusty bread
- Garlic bread
- Simple green salad
- Roasted broccoli
- Steamed green beans
- Homemade biscuits
Macros Information
For 1 of 6 servings, the estimated nutrition is:
- Calories: about 400
- Protein: about 29 g
- Carbohydrates: about 39 g
- Fat: about 15 g
- Fiber: about 6 g
These numbers are estimates. The exact macros will change based on the ground beef, broth, Worcestershire sauce, and other brands you use.
Leftovers and Storage
Let leftover stew cool, then place it in airtight containers. Keep it in the refrigerator for up to 3–4 days.
Reheat it gently on the stove or in the microwave until steaming hot throughout. The gravy usually gets thicker in the refrigerator, so stir in a small splash of beef broth or water if needed.
You can freeze the stew for up to 3 months. The potatoes may become a little softer after freezing and thawing, but the flavor will still be good. Thaw frozen stew overnight in the refrigerator before reheating.
FAQ
Q: Can I put raw ground beef directly in the slow cooker?
A: Browning it first is better for this recipe. It gives the beef more flavor and lets you drain extra grease before it goes into the stew.
Q: Can I cook this on HIGH instead of LOW?
A: Yes. Cook it for about 4–5 hours on HIGH, or until the potatoes and carrots are tender.
Q: Why is my stew too thin?
A: Make sure you use the full 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water. After adding it, cook the stew on HIGH for another 15–20 minutes.
Q: What if my stew gets too thick?
A: Stir in a little extra beef broth until the gravy is as thin as you like.
Q: Do I need to peel the potatoes?
A: No. You can scrub them well and leave the skins on if you like the texture.
Q: Can I leave out the peas?
A: Yes. You can skip them or replace them with frozen corn or chopped green beans.
Final Thoughts
Slow Cooker Ground Beef Stew is simple comfort food that does not need fancy ingredients. You get tender vegetables, plenty of beef, and thick gravy in every bowl. Most of the cooking happens while you are doing something else, which makes this an easy recipe to keep around for busy days.
Make a pot, grab some warm bread, and enjoy it while it’s hot. And if you try the recipe, leave a comment about how your stew turned out, any changes you made, or any questions you have.