If you’re searching for a warm, filling, budget-friendly dinner that practically makes itself, this Slow Cooker Ground Beef & Potato Stew is about to become your new go-to meal. Tender Yukon Gold potatoes, savory ground beef, and a rich, smoky tomato-based broth come together in the crockpot for a hearty stew that tastes like it simmered all day—because it did. This easy slow cooker recipe is perfect for busy weeknights, cold winter evenings, or anytime you need a no-fuss dinner that feeds a hungry family. It’s comfort food at its finest: simple, satisfying, and absolutely delicious.
Why You’ll Love This Recipe
· Set It and Forget It: Brown the beef, dump everything in the slow cooker, and let it work its magic. Dinner is ready when you are.
· Budget Friendly: Ground beef and potatoes are inexpensive pantry staples that stretch to feed a crowd without breaking the bank.
· Hearty and Filling: The combination of protein-rich beef and starchy potatoes makes this stew incredibly satisfying. One bowl is all you need.
· Rich, Smoky Flavor: Smoked paprika, Worcestershire sauce, and tomato paste create a deep, savory broth that coats every bite.
· One Pot Meal: Meat, potatoes, and vegetables all cook together in one pot. Minimal cleanup, maximum flavor.
· Family Approved: This is classic, no-fuss comfort food that kids and adults both love.
· Meal Prep Friendly: Tastes even better the next day, making it perfect for leftovers and weekly meal prep.
Ingredients You’ll Need
· 1 1/2 lbs ground beef
· 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
· 1 large onion, chopped
· 3 cloves garlic, minced
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 can (8 oz) tomato sauce
· 2 cups beef broth
· 2 tablespoons tomato paste
· 1 tablespoon Worcestershire sauce
· 1 teaspoon smoked paprika
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 tablespoon olive oil
· 2 tablespoons cornstarch
· 3 tablespoons cold water (for thickening)
Optional add-ins: 2 carrots sliced, 2 celery stalks sliced, 1 cup frozen peas stirred in at the end, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes for heat, 1 tablespoon fresh parsley for garnish
Note: For a gluten-free version, ensure Worcestershire sauce is gluten-free. For a lower-carb option, replace potatoes with cauliflower florets or turnips. For a lighter version, use lean ground beef or ground turkey.
Step-by-Step Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon as it cooks. Drain any excess fat and transfer the browned beef to the slow cooker.
- Add Vegetables: Place the diced potatoes, chopped onion, and minced garlic into the slow cooker with the beef. Stir gently to distribute everything evenly.
- Make the Broth: In a medium bowl, whisk together the diced tomatoes (with their juices), tomato sauce, beef broth, tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper until well combined.
- Pour Over Beef and Potatoes: Pour the tomato mixture over the beef and potatoes in the slow cooker. Stir gently to combine, making sure the potatoes are mostly submerged in liquid.
- Cook Low and Slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the flavors have melded together beautifully.
- Thicken the Stew (Optional): For a thicker stew, whisk the cornstarch with cold water until smooth to create a slurry. Stir it into the slow cooker during the final 20-30 minutes of cooking. The broth will thicken into a rich, glossy gravy.
- Taste and Adjust: Give the stew a taste and adjust seasoning if needed. Add more salt, pepper, or paprika to suit your preference.
- Serve Hot: Ladle into bowls and serve hot with crusty bread, crackers, or a sprinkle of fresh parsley for color.
Tips for the Best Slow Cooker Ground Beef & Potato Stew
· Brown the Beef First: This step adds depth and richness to the stew. Don’t skip it—the caramelized bits on the bottom of the skillet are pure flavor.
· Use Yukon Gold Potatoes: They hold their shape well during slow cooking and have a naturally buttery, creamy texture. Russet potatoes tend to break down and become mushy.
· Cut Potatoes Uniformly: Cut all potato cubes roughly the same size so they cook evenly.
· Don’t Overcook: Check the potatoes at the minimum cooking time. Overcooked potatoes become mushy and lose their texture.
· Thicken at the End: Always add the cornstarch slurry during the last 20-30 minutes. Adding it too early can cause it to break down and lose thickening power.
· Drain Excess Fat: After browning the ground beef, drain well to prevent a greasy stew. For a leaner option, use 90/10 ground beef.
Variations & Substitutions
· Cheesy Potato Stew: Stir in 1 cup shredded cheddar cheese during the last 15 minutes of cooking for a creamy, cheesy twist.
· Spicy Version: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño for heat.
· Add More Vegetables: Carrots, celery, green beans, corn, or peas all work beautifully. Add frozen peas during the last 15 minutes of cooking.
· Italian-Style Stew: Add 1 teaspoon dried oregano and 1 teaspoon dried basil. Top with grated Parmesan before serving.
· Ground Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter option. You may need to add a little more oil for browning.
· Creamy Version: Stir in 1/4 cup heavy cream or sour cream at the end for a richer, creamier broth.
Frequently Asked Questions
Can I use a different type of potato?
Yes, but Yukon Gold is recommended for its buttery texture and ability to hold shape. Russet potatoes will work but may become softer and slightly mushy. Red potatoes are another good option.
Can I make this on the stovetop instead?
Absolutely. Brown the beef in a large pot, add remaining ingredients (except cornstarch slurry), bring to a boil, then reduce heat and simmer covered for 30-40 minutes until potatoes are tender. Thicken with slurry at the end.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the beef. Add remaining ingredients (except cornstarch slurry). Cook on high pressure for 10 minutes, then quick release. Use the sauté function to add the slurry and thicken.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day. Reheat gently on the stovetop or in the microwave.
Can I freeze this stew?
Yes! This stew freezes beautifully. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Why is my stew too thin?
If the stew is thinner than you’d like, make an additional cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and stir it in. Cook on HIGH for an additional 10-15 minutes until thickened.
Why is my stew too thick?
If it’s too thick, simply stir in additional beef broth or water, a little at a time, until you reach your desired consistency.
Can I add raw potatoes directly to the slow cooker?
Yes, that’s exactly what this recipe calls for. The potatoes cook perfectly during the long slow cooking time. Just make sure they’re cut into uniform 1-inch cubes.
Recipe Card: Slow Cooker Ground Beef & Potato Stew
· Prep Time: 15 minutes
· Cook Time: 6-7 hours (low) / 3-4 hours (high)
· Total Time: 7 hours 15 minutes
· Servings: 6
· Category: Main Course, Slow Cooker, Stew, Comfort Food
· Cuisine: American
Ingredients:
· 1 1/2 lbs ground beef
· 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
· 1 large onion, chopped
· 3 cloves garlic, minced
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 can (8 oz) tomato sauce
· 2 cups beef broth
· 2 tablespoons tomato paste
· 1 tablespoon Worcestershire sauce
· 1 teaspoon smoked paprika
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 tablespoon olive oil
· 2 tablespoons cornstarch
· 3 tablespoons cold water
Instructions:
- Heat olive oil in skillet over medium-high heat. Brown ground beef, breaking into crumbles. Drain fat.
- Transfer beef to slow cooker. Add potatoes, onion, and garlic.
- Whisk diced tomatoes, tomato sauce, broth, tomato paste, Worcestershire, paprika, salt, and pepper.
- Pour over beef and potatoes. Stir gently.
- Cook on LOW 6-7 hours or HIGH 3-4 hours until potatoes are tender.
- Mix cornstarch with cold water. Stir into stew during last 20-30 minutes.
- Adjust seasoning and serve hot.
Nutrition (per serving, approximate):
· Calories: 390
· Protein: 25g
· Carbohydrates: 32g
· Fat: 18g
· Fiber: 4g
· Sugar: 7g
Nutrition will vary based on specific ingredients and portion size.
Final Thoughts
This Slow Cooker Ground Beef & Potato Stew is everything you want in a comfort food meal—hearty, flavorful, and incredibly easy to make. The slow cooker does all the work, transforming simple ingredients into a rich, satisfying stew that’s perfect for any night of the week. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something warm and filling, this recipe delivers every time. Make it once and it’ll become a permanent part of your dinner rotation.
Have you made this stew? Share your favorite add-ins and serving suggestions in the comments below!