Description
This Slow Cooker Ground Beef Stew is a hearty, comforting dish perfect for cozy meals. Packed with tender beef, Yukon Gold potatoes, carrots, and flavorful herbs, it simmers slowly to develop rich flavors. Ideal for an easy, hands-off dinner, this stew requires minimal prep and delivers a satisfying, wholesome meal for about six people.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Vegetables
- 4 medium Yukon Gold potatoes, chopped
- 2 cups carrots, sliced into thick rounds
- 1 medium onion, diced
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Brown the Beef: Heat a skillet over medium-high heat and brown the ground beef until fully cooked and no longer pink. Drain any excess grease to keep the stew lean. Transfer the browned beef into the slow cooker.
- Add Vegetables: Layer the chopped Yukon Gold potatoes, sliced carrots, diced onion, and minced garlic on top of the beef in the slow cooker. These veggies provide heartiness and flavor to the stew.
- Add Broth: Pour 4 cups of low-sodium beef broth into the slow cooker, enough to cover the ingredients and create a flavorful base for the stew.
- Season: Sprinkle in 1 teaspoon of dried thyme and add 2 bay leaves. Season with salt and pepper to taste to enhance the seasoning profile.
- Combine and Cover: Stir everything gently to distribute the seasonings and broth evenly. Cover the slow cooker securely with the lid.
- Cook Low and Slow: Set the slow cooker to low and cook for 6 to 8 hours, or choose high for 3 to 4 hours. Cooking until vegetables are tender ensures a rich, developed flavor and perfect texture.
- Finish and Serve: Remove the bay leaves before serving. Serve the stew hot for a nourishing, comforting meal.
Notes
- You can brown the beef directly in the slow cooker using the sauté function if your slow cooker has one, skipping the stovetop step.
- For thicker stew, mash some of the potatoes after cooking or add a slurry of cornstarch and water towards the end of cooking.
- Add other root vegetables like parsnips or turnips for variation.
- Adjust seasoning at the end of cooking to taste.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
