Slow Cooker Hamburger Stew

Slow Cooker Hamburger Stew is the perfect recipe for busy weeknights when you crave something warm, filling, and homemade—but don’t want to babysit the stove. You simply brown beef, add vegetables, tomatoes, and seasonings, then let the slow cooker do the rest. The result is a rich, savory stew with tender potatoes, robust beef flavor, and comforting depth. In about 3–4 hours on high (or 6–8 hours on LOW), you’ll have a one‑pot meal that’s both family‑friendly and comforting. This stew is ideal served with crusty bread or over rice for a complete dinner.

Why You’ll Love This Recipe

• It’s incredibly easy: minimal hands‑on time and mostly “dump and go.”

• It’s customizable: swap vegetables in or out to suit your taste.

• It’s budget‑friendly: uses ground beef and pantry staples.

• It’s nourishing and hearty: plenty of protein, vegetables, and starch to satisfy.

• It works in multiple appliances: you can adapt it for Instant Pot or stovetop if needed.

Ingredients

Here’s the ingredient list:

• 2 lb (≈900 g) ground beef

• 1 lb (≈450 g) potatoes, chopped or diced (russet, Yukon gold, or red)

• 28 oz (≈800 g) diced tomatoes (with juice)

• 1 cup low‑sodium beef broth

• 1 bell pepper, diced (any color)

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 celery stalks, sliced

• 1 Tbsp dry mustard

• 1½ tsp pickle relish

• 1½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 Tbsp oil (olive, canola, or your preferred cooking oil)

Optional: A bay leaf, dried oregano, or thyme for extra flavor depth.

Step‑by‑Step: How to Make Slow Cooker Hamburger Stew

Slow Cooker Method

1. In a large skillet over medium-high heat, warm the oil.

2. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking up the beef as it cooks, until no longer pink.

3. Add the minced garlic and sauté for 1 more minute until fragrant.

4. Drain any excess grease.

5. Transfer the beef/onion/garlic mixture into your slow cooker.

6. Add the potatoes, diced tomatoes (with their juices), beef broth, bell pepper, celery, dry mustard, relish, salt, and pepper. Stir gently to combine.

7. Cook on HIGH for 3–4 hours, or on LOW for 6–8 hours, until potatoes are tender and flavors meld.

8. Taste near the end and adjust salt or pepper as needed.

Instant Pot (Pressure Cooker) Method

1. Set the pressure cooker to Sauté mode. Heat the oil.

2. Add ground beef, diced bell pepper, onion, and celery. Cook for about 5–7 minutes, breaking apart the beef, until browned.

3. Add the minced garlic and sauté for 1 more minute until fragrant.

4. Drain off fat if needed.

5. Stir in the potatoes, diced tomatoes (with juices), beef broth, dry mustard, relish, salt, and pepper.

6. Secure the lid and seal the valve. Cook on High Pressure for 20 minutes.

7. When the cooking time ends, use Quick Release to drop the pressure.

8. Open carefully, give a stir, and taste to adjust seasonings.

Helpful Tips

• Don’t skip draining the fat. It helps reduce greasiness and ensures a cleaner flavor.

• Cut veggies uniformly. Try to cut potatoes and celery into similar sizes so they cook evenly.

• Use low‑sodium broth. That gives more control on salt.

• Brown in batches if needed. If your pan is crowded, browning in two batches helps better caramelization.

• Check liquid levels. If it seems too thin near the end, you can thicken with a slurry (mix a bit of cornstarch + water) and cook a few more minutes.

• Herbs optional. A bay leaf, a sprig of thyme, or a pinch of oregano can elevate the flavor.

Substitutions And Variations

• Protein swap: Use ground turkey, chicken, or plant‑based meat substitutes for a lighter alternative.

• Potato alternatives: Swap potatoes for sweet potatoes, or omit altogether and add extra veggies like carrots or parsnips.

• Tomato base: Use crushed tomatoes if you prefer a smoother stew, or include tomato paste for deeper flavor.

• Spice it up: Add a pinch of cayenne or a dash of hot sauce for heat.

• Beans: Stir in drained canned beans (e.g. kidney or cannellini) in the last hour for extra fiber and protein.

• Make it thicker or thinner: Adjust by reducing broth slightly for a thicker stew or adding extra broth or water for a lighter consistency.

Storage Instructions

• Allow stew to cool to near room temperature (no more than an hour out).

• Store in an airtight container in the refrigerator for up to 3–4 days.

• For longer storage, freeze in freezer‑safe containers or heavy Ziploc bags (leave some headspace). Freeze up to 2–3 months.

• To reheat: thaw (if frozen), then warm on stovetop over medium heat or microwave in intervals, stirring until heated through.

Nutritional Information

Here’s approximate nutrition per serving (based on 6 servings):

• Calories: ~438 kcal

• Sugar: ~7.2 g

• Sodium: ~892.8 mg

• Total Fat: ~7.3 g

• Saturated Fat: ~3.4 g

• Carbohydrates: ~34.5 g

• Fiber: ~4.9 g

• Protein: ~52.5 g

• Cholesterol: ~135.6 mg

Serving Suggestions

• Serve the stew with crusty bread, dinner rolls, or warm biscuits to soak up the broth.

• Offer over cooked rice, egg noodles, or mashed potatoes for a more filling meal.

• Pair with a simple green salad or steamed greens (e.g. spinach or kale) to balance the richness.

• Top with fresh parsley, grated cheese, or a dollop of sour cream if desired.

Frequently Asked Questions About Slow Cooker Hamburger Stew

Can I skip browning the meat?
You can, but browning offers better flavor via the Maillard reaction (those brown bits add depth). If you skip it, your stew will still cook and be edible—but a bit flatter in flavor.

Can I double or halve the recipe?
Yes! The recipe scales fairly well. For a double batch, use a larger slow cooker (e.g. 6‑ or 7‑quart). For a half batch, a smaller 3‑ or 4‑quart cooker works. Just ensure vegetables stay in proportion.

My potatoes are overcooked while other veggies are firm—what went wrong?
It is likely the potatoes were cut too small relative to other vegetables or were too close to the heat source. Next time, cut the potatoes slightly larger or add them later in the cooking time if needed.

The stew is too thin—how do I thicken it?
Use a cornstarch or flour slurry: mix 1 Tbsp cornstarch (or flour) + 2 Tbsp cold water, then stir into the stew and simmer (or keep the slow cooker on HIGH) for another 15–30 minutes until thickened.

Can I make this on the stovetop?
Absolutely. After browning beef, onion, garlic, add all ingredients to a large pot. Bring to a simmer, cover, and cook for about 45 minutes to 1 hour (stir occasionally), until potatoes are tender.

Conclusion

Thank you so much for trying this Slow Cooker Hamburger Stew recipe! I hope it becomes one of your go‑to comfort meals on busy days. I personally love how it fills the house with warm aromas and makes the whole family happy at the dinner table. It’s easy, flavorful, and flexible—and that’s exactly the kind of dish I enjoy cooking and sharing. May your kitchen be cozy, your taste buds delighted, and your evenings made easier by a hearty bowl of this stew. Enjoy every bite—and happy cooking!

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Slow Cooker Hamburger Stew

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• Author: lisa
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

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Description

Hearty, easy, and full of comforting flavor, this Slow Cooker Hamburger Stew combines ground beef, potatoes, tomatoes, and veggies into a one-pot wonder. Great for busy weeknights and perfect for feeding the whole family.

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Ingredients

Scale 1x2x3x

2 lb ground beef

1 lb potatoes, chopped or diced

28 oz diced tomatoes, with juice

1 cup low-sodium beef broth

1 bell pepper, diced

1 small onion, diced

2 garlic cloves, minced

2 celery stalks, sliced

1 Tbsp dry mustard

1½ tsp pickle relish

1½ tsp salt

½ tsp black pepper

1 Tbsp oil

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Instructions

Slow Cooker Method

1. In a large skillet over medium-high heat, warm the oil.

2. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking up the beef as it cooks, until no longer pink.

3. Add the minced garlic and sauté for 1 more minute until fragrant.

4. Drain any excess grease.

5. Transfer the beef/onion/garlic mixture into your slow cooker.

6. Add the potatoes, diced tomatoes (with their juices), beef broth, bell pepper, celery, dry mustard, relish, salt, and pepper. Stir gently to combine.

7. Cook on HIGH for 3–4 hours, or on LOW for 6–8 hours, until potatoes are tender and flavors meld.

8. Taste near the end and adjust salt or pepper as needed.

Instant Pot (Pressure Cooker) Method

1. Set the pressure cooker to Sauté mode. Heat the oil.

2. Add ground beef, diced bell pepper, onion, and celery. Cook for about 5–7 minutes, breaking apart the beef, until browned.

3. Add the minced garlic and sauté for 1 more minute until fragrant.

4. Drain off fat if needed.

5. Stir in the potatoes, diced tomatoes (with juices), beef broth, dry mustard, relish, salt, and pepper.

6. Secure the lid and seal the valve. Cook on High Pressure for 20 minutes.

7. When the cooking time ends, use Quick Release to drop the pressure.

8. Open carefully, give a stir, and taste to adjust seasonings.

Notes

Optional: Add a bay leaf or dried herbs like thyme or oregano for extra flavor.

Can be made in the Instant Pot—see blog post for full instructions.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 3 hours (on HIGH)
• Category: Dinner, Stew

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 438
• Carbohydrates: 34.5 g
• Protein: 52.5 g