Some evenings, the day slips away faster than expected, and suddenly you’re staring down the clock wondering what to throw together for dinner. That’s exactly how I found myself one chilly evening, juggling a few errands and half-watching a show I wasn’t really into. The kitchen was a mess from the weekend, and the last thing I wanted was to stand over the stove. This ground beef crockpot stew saved the day — and the night. The scent of garlic and onions softened as the stew simmered all afternoon, filling the house with that unmistakable promise of warmth. It’s the kind of meal where you can’t help but sneak a spoonful before it’s ready—well, I did, anyway, and maybe a second one too.
There’s a comfort in knowing dinner is bubbling away quietly while you finally get a moment to breathe. The tender chunks of potato and carrot soak up every bit of flavor, and the ground beef breaks apart so perfectly, blending into the rich broth. It wasn’t fancy — I didn’t fuss over it, and honestly, it’s better that way. The stew’s a little rustic, a little imperfect, just like the night itself.
- It’s effortless, letting your crockpot do the work while you focus on whatever else needs doing.
- The mix of vegetables and ground beef gives it heartiness without feeling heavy.
- It’s simple — and that’s kind of the point. No complex techniques or rare ingredients needed.
- While it’s mostly hands-off, the stirring in those frozen peas at the end adds a fresh pop that brightens the whole pot.
If you’re worried about the stew being too thick or thin, just remember you can always adjust the broth or thicken it a bit with a simple cornstarch slurry near the end. It’s forgiving, really. And if you want to sneak in some extra veggies or swap the peas for green beans, go for it — this stew doesn’t judge.
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Ground Beef Crockpot Stew
- Total Time: 6 hours 15 minutes
- Yield: 6
Description
A hearty and flavorful ground beef stew made effortlessly in the crockpot. Perfect for a comforting meal with tender vegetables and savory seasonings.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
2 stalks celery, sliced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen peas
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef and cook for an additional 2-3 minutes until the onion is translucent.
Transfer the cooked ground beef mixture to the crockpot.
Add the sliced carrots, diced potatoes, sliced celery, diced tomatoes with juice, beef broth, dried thyme, dried oregano, black pepper, salt, tomato paste, and Worcestershire sauce to the crockpot. Stir to combine all ingredients.
Cover and cook on low for 6 hours, or until the vegetables are tender.
About 15 minutes before serving, stir in the frozen peas.
In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch mixture into the crockpot to thicken the stew.
Cover and cook for an additional 15 minutes until the stew has thickened.
Give the stew a final stir and adjust seasoning with additional salt and pepper if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a crockpot means you don’t need any fancy equipment — just a sturdy slow cooker that can handle a good six hours on low. When it comes to serving, I usually ladle it into a big bowl with some crusty bread or even over a bed of rice if I’m feeling extra hungry. You could even top it with a sprinkle of cheese or fresh herbs if you’re in the mood for a little something extra.
For variations, I haven’t tested all of these, but adding a splash of red wine before cooking could deepen the flavor. Sometimes I toss in a handful of mushrooms for earthiness or swap out the Worcestershire sauce for soy sauce for a different twist. And if you prefer a thicker stew, just let it cook a bit longer after adding the thickener.
FAQ
Can I use frozen vegetables instead of fresh? Sure, though fresh ones tend to keep a bit more texture after the long cook time.
How long can leftovers stay good? Up to four days refrigerated or freeze for a couple of months.
Is this stew spicy? Not at all, but you can add a pinch of cayenne or chili flakes if you want a little kick.
Ready to cozy up with a bowl? Give this ground beef crockpot stew a try and let the slow cooker do the heavy lifting while you enjoy the simple joy of a warm, satisfying meal.