“Savor the warmth of Slow Cooker Hamburger Stew, a delightful blend of russet potatoes, carrots, ground beef, and aromatic herbs. Infused with rich flavors of stewed tomatoes, beef broth, and a hint of Worcestershire and soy sauce, this stew is the epitome of comfort food made simple.”
Remember those chilly weekends at grandma’s, where the aroma of her special stew wafted through the air, promising warmth and deliciousness? This Slow Cooker Hamburger Stew is my modern twist on her recipe, carrying the same love and comfort. As a busy parent, I found solace in this recipe – it’s my go-to for those hectic days when I want to provide a nutritious, heartwarming meal with minimal fuss. The slow cooker does the magic, blending the flavors perfectly, and the best part? It tastes even better the next day, making it a favorite for leftovers!
Why You’ll Love Slow Cooker Hamburger Stew
- Effortless Preparation: Just chop, drop, and let the slow cooker do the work. Ideal for busy bees!
- Nutrient-Packed Comfort: Loaded with veggies and protein, it’s a balanced meal in a bowl.
- Versatile and Forgiving: Easily adaptable with various veggies or meats, perfect for cleaning out the fridge.
- Leftovers for Days: Tastes even better the next day, making meal prep a breeze.
Ingredients Notes For This Slow Cooker Hamburger Stew
Gather your ingredients and prepare for a culinary journey back to simpler times. Each component of this stew brings its unique flavor and texture, combining to create a symphony of taste.
- Russet Potatoes: Their starchy quality makes them ideal for thickening the stew.
- Carrots: Add a subtle sweetness and delightful crunch.
- Ground Beef: The star protein, giving the stew its hearty character.
- Stewed Tomatoes & Beef Broth: These liquid golds infuse depth and richness.
- Worcestershire & Soy Sauce: A duo that adds a savory, umami twist.
- Frozen Peas: A pop of color and freshness added at the end.
How To Make This Slow Cooker Hamburger Stew
Let’s break down this stew into simple, foolproof steps, ensuring a scrumptious outcome every time.
- Step 1: Begin by prepping your veggies – a medley of potatoes, carrots, onion, and garlic, chopped with love. Toss them into the slow cooker, adding a sprinkle of rosemary, thyme, and pepper for that herby kick.
- Step 2: Brown the ground beef to perfection, letting it release its juices and flavors. Drain it and introduce it to the slow cooker, along with the stewed tomatoes, beef broth, Worcestershire, and soy sauce, creating a base that promises richness.
- Step 3: Give everything a gentle stir, ensuring a harmonious mix. Set your slow cooker on high for a quick stew or low for a leisurely simmer, depending on your schedule.
- Step 4: After hours of slow cooking, the flavors meld beautifully. Stir the stew, mashing some potatoes to thicken it to your liking.
- Step 5: Introduce the frozen peas for a burst of freshness, adjust the seasoning if needed, and voilà! Serve this heartwarming stew with a side of bread for the ultimate comfort meal.
“For those lucky enough to have leftovers of this Slow Cooker Hamburger Stew, rejoice! It stores beautifully in the fridge for up to 4 days, making it a fantastic option for weekday lunches. Freezing? Absolutely! Portion it into freezer-friendly containers and enjoy a taste of home-cooked comfort up to 3 months later. Just thaw, reheat, and relive the deliciousness.”
Variations and Substitutions
The beauty of this stew lies in its adaptability. Here are some creative twists to keep it exciting every time.
- Swap the Beef: Try ground turkey, chicken, or even a vegetarian crumble for a change.
- Veggie Variations: Throw in sweet potatoes, parsnips, or bell peppers for a different veggie profile.
- Broth Options: Chicken or vegetable broth can easily replace beef broth.
- Spice it Up: Add a dash of paprika or cayenne for a spicy kick.
- Gluten-Free Needs: Opt for gluten-free soy sauce and Worcestershire to cater to dietary restrictions.
Slow Cooker Hamburger Stew
- 2 pounds of russet potatoes
- 1/2 pound of carrots approximately 4 carrots
- 1 yellow onion
- 2 cloves of garlic
- 1/2 teaspoon of dried rosemary
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of freshly cracked black pepper
- 1 pound of ground beef
- 1 can 15 ounces of stewed tomatoes
- 2 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of soy sauce
- 1 cup of frozen peas
- Preparation of Vegetables and Herbs: Begin by peeling and dicing the potatoes into cubes of approximately 1 inch in size. Proceed to peel and slice the carrots. Following this, finely dice the onion and mince the garlic. Place the prepared potatoes, carrots, onion, and garlic into a slow cooker of at least 5-quart capacity. Add dried rosemary, thyme, and black pepper to the mixture.
- Cooking of Ground Beef: Utilize a skillet to brown the ground beef until it reaches a satisfactory level of cooking. Ensure to drain off the excess fat post-cooking. Transfer the browned and drained beef to the slow cooker. Subsequently, add the entire contents of the stewed tomatoes (inclusive of juices) to the cooker. Conclude this step by adding beef broth, Worcestershire sauce, and soy sauce.
- Combining Ingredients in Slow Cooker: Stir the contents of the slow cooker gently to achieve an even combination of ingredients. Note that the broth may not completely cover the other ingredients in the cooker. Secure the lid on the slow cooker and set to cook on high for a duration of four hours, or alternatively on a low setting for eight hours.
- Post-Cooking Procedure: Upon completion of the cooking duration (either four hours on high or eight hours on low), remove the lid of the slow cooker. Stir the stew, employing the back of a spoon to mash some of the potatoes, which aids in thickening the stew.
- Final Addition and Seasoning: Introduce the frozen peas into the stew (thawing is not necessary) and stir to integrate them into the mixture. Conduct a taste test and, if required, add additional salt to adjust the seasoning. The need for extra salt will depend on the sodium content of the beef broth used. Serve the stew while hot, accompanied by bread for dipping.