Slow Cooker Poor Man’s Stew
Whether you’re preparing it for a busy weekday dinner, a cozy weekend meal, or a batch of comforting leftovers, this stew delivers every time. It’s warm, hearty, and deeply satisfying—a true testament to the idea that some of the best meals are also the simplest.
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Ingredients
- 1 lb 450g ground beef
- 4 medium potatoes peeled and diced about 3 cups
- 3 medium carrots sliced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 14.5 oz / 410g diced tomatoes with juices
- 2 cups beef broth
- 1 cup frozen peas optional
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
Instructions
- Brown the Beef
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned.
- Drain excess grease.
- (Tip: Browning first adds deeper flavor, but you can skip this step if short on time.)
- Load the Slow Cooker
- Add diced potatoes, carrots, onion, and garlic to the slow cooker.
- Spoon in the cooked beef.
- Add diced tomatoes (with juice), tomato paste, and beef broth.
- Season
- Stir in thyme, paprika, oregano, salt, pepper, and Worcestershire sauce.
- Mix gently to combine.
- Cook Low & Slow
- Cover and cook:
- LOW for 7–8 hours, or
- HIGH for 4–5 hours
- Stew is ready when vegetables are tender and flavors are well blended.
- Finish & Serve
- Stir in frozen peas during the last 15 minutes of cooking.
- Taste and adjust seasoning if needed.
- Serve hot with crusty bread.