Crockpot Ground Beef Stew

I made this Crockpot Ground Beef Stew the first time after soccer practice when everyone was starving and the dog was staring at me like he could will carrots to fall form the cutting board. It was raining, I was tired, and honestly the slow cooker saved my bacon. The stew came out rich and beefy and just a smidge sweet from the carrots; I remember thinking, yep, this is the kind of dinner that feels like a warm jumper for your insides. And ever since, I pull this one out when I want dinner to sort itself while I live my life a little.

Why you’ll love this, or at least like it a lot

I make this when the day has run off the rails and I still want something real on the table. My family goes a bit bonkers for it because the broth gets silky and the potatoes soak up all that flavor. Also, it reheats like a dream, which I pretend is my plan but really it is just a nice bonus. If I am feeling fancy I add a splash of Worcestershire, if I am feeling human I do not. There was a time I kept overcooking the veggies and got cranky about mushy carrots, but I have figured out a timing trick and we are good now. And if you worry about browning the beef first, I get it, but it does make a difference in that cozy, browning equals flavor way.

Ingredients I use, with a few lazy swaps

1 pound ground beef, about 450 g. I prefer 85 percent lean, but 90 percent works too. If you only have turkey, that is fine, just add a little olive oil.
1 large onion, diced. Yellow or white, whatever is loitering in your kitchen.
3 carrots, peeled and sliced into chunky coins. I sometimes use baby carrots when I am in a hurry.
3 cups diced potatoes, about 500 g. Waxy potatoes hold up better. My grandmother always insisted on Brand X, but honestly any version works fine.
2 ribs celery, chopped. If you forget it, no one will riot.
3 cloves garlic, minced. A hearty spoon of the jar stuff is fine, promise.
2 tablespoons tomato paste. Some days I say it is optional, but actually, I find it works better if you include it.
4 cups beef broth. Low sodium if you can. Water plus a bouillon cube in a pinch.
1 tablespoon Worcestershire sauce, optional but lovely.
1 teaspoon dried thyme. Fresh if you have a little sprig.
1 teaspoon paprika. Smoked is nice.
1 bay leaf. Or two if they are tiny.
1 cup frozen peas, added at the end for a pop of green.
Salt and pepper to taste. Start light and adjust.
2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional, for thickening.

Alright, let’s make it

Heat a large skillet over medium high. Brown the ground beef in batches so it actually browns and does not just steam. Season with a pinch of salt and pepper. Drain excess fat. This is where I usually sneak a taste because I have zero chill.
In the same pan, toss in the onion and a glug of oil if the pan looks dry. Cook 3 to 4 minutes until softened. Stir in the tomato paste and let it toast for a minute until it darkens a bit, which smells amazing.
Add the browned beef, onions, carrots, potatoes, celery, garlic, thyme, paprika, bay leaf, Worcestershire, and broth to the slow cooker. Give it a friendly stir. It will look a bit crowded and weird, do not worry, it always does at this stage.
Cook on low 7 to 8 hours, or on high 4 to 5 hours. I prefer low because the veggies keep their shape and the broth tastes rounder. Stir once if you remember, but if you forget, it is fine.
About 20 minutes before serving, stir in the peas. If you want it thicker, mix the cornstarch with cold water to make a slurry, then pour it in and let it bubble in the slow cooker until the stew looks glossy. Here is a helpful explainer on using cornstarch if you want to deep dive a little: how to use cornstarch.
Taste and adjust salt and pepper. Fish out the bay leaf. Ladle into bowls and try not to burn your tongue like I always do because I get impatient.

Notes that I learned the not fun way

Do not cut the potatoes too small. Dice about the size of a big marble. Tiny cubes vanish.
If you skip browning, the stew will still work, but it will be a little flat. Browning takes like ten minutes and pays you back big.
Tomato paste looks optional, but its the backbone of that rich color and flavor. On second thought, I vote include it.
If your slow cooker runs hot, set it slightly askew with the lid for the last half hour to reduce a bit, or just use the cornstarch trick.

Fun variations I tried

Herby lift: add a handful of chopped parsley and a squeeze of lemon at the end. Brightens the whole bowl.
Smoky version: swap paprika for smoked paprika and add a splash of soy sauce. Big flavor, tiny effort.
Southwest vibe: toss in a can of diced tomatoes and green chiles and a half teaspoon cumin. Pretty great with cornbread.
One that flopped: I tried adding quinoa for extra body and it turned into little soft pearls and I did not love it. Live and learn.

Gear I used and what to do if you do not have it

A five to six quart slow cooker is perfect. Mine is a little scuffed and I adore it. If you are shopping, this guide helped me pick a size years ago: slow cooker size tips. I say a slow cooker is essential for this recipe, yet if you do not have one, you can simmer it gently in a Dutch oven on the stove for about 60 to 90 minutes, stirring now and then. See, I contradict myself, but dinner gets made, so we are good.

How I store leftovers

Cool completely, then tuck into airtight containers. Fridge for up to 3 days, freezer for 2 to 3 months. I think this tastes even better the next day when the flavors make friends overnight, though honestly, in my house it never lasts more than a day. For safety timing I peek at the official charts when I am unsure: cold storage guide.

Serving ideas from my table

With buttered toast or crusty bread. My granddad would have insisted on salted butter, no arguments.
Over mashed potatoes for a double potato situation. We are fancy like that.
A spoon of sour cream and chopped chives on top. A little pub supper at home.
Sometimes I splash in a teaspoon of vinegar right at the table. Sharp and cozy together, like a good song and a rainy drive.

Pro tips I wish I knew sooner

I once tried rushing the browning step and regretted it because the stew tasted a bit one note. Give the meat space in the pan.
Another time I salted heavily at the start and it over reduced, whoops. Season lightly early, adjust late.
If it looks oily, blot the surface with a paper towel right in the pot. Quick fix, zero drama.
Do not add the peas early. They go khaki and sad. Wait until the end and they stay bright.

FAQ that friends kept asking

Can I skip browning the beef
Yep, you can, and it will still be a comforting bowl. But the browned bits add depth, so if you have ten minutes, do it.

Can I use ground turkey instead of beef
For sure. Use a little oil and maybe an extra pinch of paprika. It will be lighter, still lovely.

How do I thicken without cornstarch
Mash a few potato cubes right in the pot, or let it simmer uncovered near the end. If you do want to read more about thickeners, this quick guide is solid: cornstarch basics.

How long should I cook on low vs high
Low for 7 to 8 hours, high for 4 to 5. I tend to think low gives you the best texture.

Can I use frozen veggies
Yes, add them in the last 30 minutes so they do not go mushy. Peas, corn, even green beans. Easy.

Is this gluten free
Mostly, yes. Check your broth and Worcestershire. Some brands sneak in gluten, so just peek at the label.

Can I make this on the stovetop
Absolutely. Simmer covered on low until the potatoes are tender, about 60 to 90 minutes, stirring sometimes.

What size slow cooker do I need
A five to six quart works great. If yours is smaller, halve the recipe or skip a cup of broth and top up later if needed. Also check the size tips here: what size to buy.

One last tiny digression, since we are chatting. If you stir in a cheeky knob of butter right before serving, the stew gets glossy and feels restaurant special. No one knows why, they only know it tastes like a hug in a bowl. And yes, I am that person who eats a spoonful straight from the pot when no one is looking. You too, yeah