Description
A hearty slow cooker hamburger stew, perfect for busy days and packed with flavor.
Ingredients
Scale
- 2 lbs. russet potatoes, firm with no green spots
- 1/2 lb. carrots, about 4 carrots, fresh or frozen
- 1 yellow onion, heavy for its size
- 2 cloves garlic, minced
- 1/2 tsp dried rosemary, crushed if needed
- 1/2 tsp dried thyme, fresh can be substituted
- 1/4 tsp freshly cracked black pepper, coarse
- 1 lb. ground beef, good quality
- 1 (15 oz.) can stewed tomatoes, avoid added sugar
- 2 cups beef broth, low-sodium preferred
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce, tamari can substitute for gluten-free
- 1 cup frozen peas, fresh can substitute
Instructions
- Brown the Ground Beef: Start by browning the ground beef in a skillet over medium heat until it is nicely browned and fragrant. Drain any excess fat before transferring the beef to the slow cooker. This step is crucial to prevent the stew from becoming too greasy.
- Add Ingredients to Slow Cooker: Combine the browned beef with your veggies and seasonings in the slow cooker. Distribute everything evenly and stir gently to mix well. Avoid overfilling to prevent overflow during cooking.
- Set Cooking Time: Cover the slow cooker and set it for 4 hours on high or 8 hours on low. Watch for bubbling and enjoy the aroma.
- Check for Doneness: When the timer sounds, check if the veggies are tender and the beef is cooked through. If the stew appears too thin, mash a few potatoes directly in the stew to thicken.
- Serve and Enjoy: Ladle the stew into bowls and serve hot. Optionally, sprinkle fresh herbs on top for added flavor.
Notes
- Storage Tips: Divide into portions and refrigerate in an airtight container at 35-40 degrees F for 4-5 days. This stew can also be frozen for about 3 months.
- Expert Tips: For thicker stew, mash more potatoes or add a cornstarch slurry. Properly drain the fat from the browned beef to avoid greasiness. Use larger vegetable cuts to prevent them from becoming mushy. Fresh herbs can brighten the stew, but adjust quantities since they are stronger. Customize with available vegetables like bell peppers or corn.
- Reheating Instructions: Reheat in the microwave until heated through or in a pot on the stove over medium heat until warm.
- Serving Suggestions: Serve with crusty bread for dipping, a light side salad, or cheese on toast for a hearty meal.
- Recipe Variations: Substitute diced tomatoes for stewed tomatoes to change the flavor slightly. Use sweet potatoes in place of russet potatoes to switch it up. For a vegetarian version, substitute vegetable broth for beef broth.
- Ingredient Notes: Choose firm russet potatoes with no green spots. Fresh carrots are ideal, but frozen alternatives work in a pinch. Opt for heavy yellow onions for better flavor. Minced garlic is best, but garlic powder can serve as a substitute in small amounts. For the richest broth flavor, use low-sodium beef broth or homemade if available.
Nutrition
- Serving Size: 1.5 cups
- Calories: 348.27
- Sugar: 0g
- Sodium: 751.72mg
- Fat: 11.83g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 41.42g
- Fiber: 5.07g
- Protein: 20.15g
- Cholesterol: N/A