Description
Experience the ultimate comfort of this Slow Cooker Ground Beef Stew, a hearty and nourishing meal perfect for busy days. This dish replaces traditional steak chunks with lean ground beef, creating a tender, flavor-packed result without the long simmering time. Infused with aromatic fresh rosemary and thyme, this nutrient-dense stew features earthy root vegetables and a savory broth that feels like a warm hug in a bowl. It is a budget-friendly, effortless, and wholesome dinner that brings everyone together.
Ingredients
1.5 lbs lean ground beef
1.5 lbs red potatoes, cut into bite-size chunks
1.5 cups yellow onion, chopped
1 cup celery, chopped
3 cups unsalted chicken broth, warmed
1 Tbsp beef base
1 Tbsp Worcestershire sauce
1 Tbsp fresh rosemary, minced (or 1 tsp dried)
2 tsp fresh thyme, minced (or 3/4 tsp dried)
1 Tbsp olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a skillet over medium-high heat and brown the ground beef until cooked through; drain excess fat.
Transfer the browned beef into the slow cooker.
Add the chopped red potatoes, onions, and celery to the slow cooker.
In a small bowl, whisk together the warm chicken broth, beef base, and Worcestershire sauce until well combined.
Pour the broth mixture over the ingredients in the slow cooker.
Stir in the fresh rosemary, thyme, salt, and pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the vegetables are tender.
Stir well before serving hot.
Notes
Ensure the beef base is alcohol-free and the Worcestershire sauce is verified to be without hidden alcohol ingredients. For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.