This is a ground beef stew built entirely in the slow cooker — browned beef, sliced carrots, onion, mixed vegetables, tomatoes, and beef bouillon cooked low and slow until everything is tender and the broth is rich. It takes about 15 minutes of active work, then the crockpot does the rest. If you need a filling, protein-forward dinner that’s ready when you walk in the door, this is a reliable option.
Why this recipe works
Two things make this stew work. First, browning the ground beef in a skillet before it goes into the crockpot is non-negotiable — it drives off excess moisture and builds a layer of savory flavor that water and bouillon alone can’t create. Second, the beef bouillon cubes dissolved directly in the cooking liquid concentrate the broth without requiring homemade stock. Ground beef releases fat and collagen as it cooks low and slow, which thickens the liquid naturally over 10–12 hours, giving you a stew consistency rather than a thin soup. Skip the garnish — not worth the extra dish.
Common problems and fixes
- Stew is too thin after cooking: Remove the lid and switch the crockpot to high for the last 20–30 minutes. Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook uncovered until it thickens.
- Beef clumping into large chunks: Break the meat into small, even pieces while browning and again when you add it to the crockpot. Large clumps stay dense and don’t integrate well with the vegetables.
- Vegetables turning to mush: This usually happens when frozen mixed vegetables go in at the start on a long cook. Add them in the last 1–2 hours instead, especially on the 10–12 hour low setting.
- Broth tastes flat or salty but not savory: Bouillon cubes vary a lot by brand. Taste the broth before serving and add a small splash of Worcestershire sauce — about half a teaspoon — to deepen the flavor without adding more salt.
- Ground beef not reaching a safe temperature: Because the beef is pre-browned on the stovetop, it will exceed 160°F (71°C) before it ever enters the crockpot. Still, if you’re unsure, use an instant-read thermometer to confirm the stew contents reach at least 160°F before serving.
Shopping notes
- Ground beef: An 80/20 lean-to-fat ratio works well here — enough fat to add body to the broth, but drain it thoroughly after browning so the stew isn’t greasy.
- Beef bouillon cubes: Any standard cube works. Low-sodium versions give you more control over the final salt level, which matters since the recipe already calls for a full tablespoon of salt.
- Mixed vegetables: A standard 10-ounce bag of frozen mixed vegetables (peas, corn, green beans, carrots) is fine. Fresh vegetables can be used but will need to be cut small so they cook through.
- Canned vs. fresh tomatoes: A 14-ounce can of diced tomatoes is the most practical swap for the 1½ cups of tomatoes called for — it adds liquid and acidity consistently.
Keeping and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The broth thickens considerably once chilled, so add a splash of water or broth when reheating. Reheat on the stovetop over medium heat until the stew reaches a full simmer, or microwave in 90-second intervals, stirring between each, until hot throughout. For freezing, cool completely first, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating — do not refreeze after thawing.
Crockpot Hamburger Stew (Easy Ground Beef Slow Cooker Stew)
Equipment
Ingredients
- 2 pieces beef bouillon cubes
- 10 ounces frozen mixed vegetables - 280g
- 1 ½ cups diced tomatoes - one 14.5 oz / 400g can, undrained
Instructions
- In a large skillet over medium-high heat, add the ground beef and salt. Break the meat into small pieces with a wooden spoon and cook for 6-8 minutes until fully browned with no pink remaining. Drain the fat through a colander or strainer and set the beef aside.1 pound ground beef (minced beef), 1 teaspoon salt
- Add the water to the slow cooker. Add the sliced carrots, beef bouillon cubes, chopped onions, frozen mixed vegetables, diced tomatoes (with their juices), and black pepper. Stir well until the bouillon cubes begin to dissolve.3 cups water, 3 medium carrots, 2 pieces beef bouillon cubes, 2 medium yellow onion, 10 ounces frozen mixed vegetables, 1 ½ cups diced tomatoes, ½ teaspoon ground black pepper
- Add the browned ground beef to the slow cooker and stir to combine. Cover and cook on Low for 6-8 hours or on High for 4-5 hours, until the carrots are fork-tender and the broth has thickened slightly. Taste and adjust salt and pepper before serving.1 pound ground beef (minced beef)
Notes
Nutrition
Your questions, answered
Can I skip browning the beef and just put it in the crockpot raw?
You can, but the stew will taste noticeably blander and the texture of the beef will be softer and less distinct. Browning takes about 8 minutes and makes a real difference to the depth of the broth, so it’s worth doing.
Can I cook this on high instead of low, and will it still be filling enough?
Yes — cook on high for 5 to 6 hours until the vegetables are tender. The protein content doesn’t change with the heat setting; the beef still delivers around 27g of protein per serving either way.
What can I serve with this to make it a more complete meal?
Crusty bread is the easiest option and soaks up the broth well. Spooning the stew over cooked rice or egg noodles adds bulk and makes the portions stretch further if you’re feeding more than four people.
If you liked this one
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