Slow Cooker Hamburger Stew with Potatoes and Vegetables
A hearty, comforting stew that combines ground beef with tender potatoes, carrots, and peas in a savory broth. This slow cooker version develops rich flavors over hours of gentle cooking, with Worcestershire and soy sauce adding depth to the beef broth base. The potatoes naturally thicken the stew when partially mashed, creating a satisfying texture. Perfect for busy weeknights or cold weather meals, this family-friendly dish requires minimal prep and fills the house with amazing aromas as it cooks.
Ingredients
- 2 lbs russet potatoes, peeled and diced into 1-inch cubes
- ½ lb carrots, peeled and sliced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp freshly cracked black pepper
- 1 lb ground beef, browned and drained
- 1 15oz can stewed tomatoes, with juices
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 cup frozen peas, no need to thawgreen beans1:1
cut into 1-inch pieces
Instructions
- 1
Peel and dice potatoes into 1-inch cubes
- 2
Peel and slice carrots
- 3
Dice onion and mince garlic
- 4
Add potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to slow cooker
- 5
Brown ground beef in skillet, then drain excess fat
- 6
Add browned beef to slow cooker with stewed tomatoes and juices
- 7
Add beef broth, Worcestershire sauce, and soy sauce to slow cooker
- 8
Stir contents briefly to combine evenly
- 9
Cover and cook on high for four hours or low for eight hours
- 10
Remove lid and stir stew
- 11
Use back of spoon to slightly mash some potatoes to thicken stew
- 12
Add frozen peas and stir to combine
- 13
Taste and add salt if needed
- 14
Serve hot with bread for dipping
Tips
Use a 5-quart or larger slow cooker to accommodate all ingredients comfortably.
Partially mashing potatoes after cooking helps thicken the stew naturally without adding flour or cornstarch.
The salt content will vary based on your beef broth, so taste before adding additional salt at the end.
Good to Know
Refrigerate leftovers for up to 4 days in covered container. Reheat gently on stovetop or microwave, adding a splash of broth if needed.
Can be made 1-2 days ahead. Flavors improve overnight. Reheat gently before serving.
Serve hot in bowls with crusty bread, dinner rolls, or crackers for dipping.
Common Mistakes
Don't skip browning the beef to avoid bland flavor and excess grease in stew.
Don't overfill slow cooker beyond 3/4 capacity to ensure proper cooking.
Don't add peas too early or they will become mushy and lose their bright color.
Substitutions
FAQ
Can I make this on the stovetop instead?
Yes, simmer covered for 45-60 minutes after browning beef and combining ingredients. Check periodically and add more broth if needed.
Can I freeze this stew?
Yes, freeze for up to 3 months. Note that potatoes may change texture slightly when thawed. Reheat gently from frozen or thawed.
What if I don't have a large enough slow cooker?
Halve the recipe or use a 6-8 quart slow cooker. Don't overfill as ingredients need room to cook properly.