Crockpot Hamburger Stew (Easy Ground Beef Slow Cooker Stew)
This crockpot hamburger stew is a very easy recipe to make at home. It's a dish that'll save you when you got no time to cook.
Equipment
6-quart slow cooker
12-inch skillet
Cutting Board
Chef’s Knife
Colander or strainer (for draining beef fat)
Wooden spoon
Ingredients
1 pound ground beef (minced beef) - 80/20 or 85/15 lean, about 450g
1 teaspoon salt - or to taste
3 cups water - 720ml
3 medium carrots - sliced, about 8 oz / 225g- 2 pieces beef bouillon cubes
2 medium yellow onion - chopped, about 12 oz / 340g- 10 ounces frozen mixed vegetables - 280g
- 1 ½ cups diced tomatoes - one 14.5 oz / 400g can, undrained
½ teaspoon ground black pepper
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
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The broth thickens when chilled — add a splash of water or broth when reheating.
Freezer-friendly: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating. Do not refreeze.
Make-ahead: Brown the beef and chop vegetables the night before. Store separately in the fridge, then assemble in the slow cooker in the morning.
Substitution: Swap ground beef for ground turkey — use 93% lean to keep the stew from drying out, and still brown it first for flavour.
Gluten-free: This stew is naturally gluten-free provided you use certified gluten-free beef bouillon cubes. Check the label if cooking for someone with coeliac disease.
Pro tip: Stir the stew once about halfway through cooking to distribute the bouillon evenly and prevent the vegetables on the bottom from getting too soft.
Nutrition
Serving: 1servingCalories: 391kcalCarbohydrates: 23gProtein: 24gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 982mgPotassium: 858mgFiber: 6gSugar: 7gVitamin A: 11350IUVitamin C: 23mgCalcium: 101mgIron: 4mg
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