Slow-Cooker Ground Beef & Vegetable Stew: Hearty Comfort Dinner

Slow-Cooker Ground Beef & Vegetable Stew brings together savory ground beef, tender potatoes, carrots, celery, green beans, corn, and tomatoes in a rich, seasoned beef broth. It delivers everything you want from a comforting stew while keeping the preparation straightforward.

Unlike traditional beef stew, this version uses ground beef instead of larger beef chunks. Therefore, you don’t need to wait for a tough cut of meat to become tender. The ground beef distributes throughout the slow cooker, so every bowl gets plenty of meat and vegetables.

Meanwhile, potatoes naturally add body, tomato paste deepens the broth, and Worcestershire sauce provides savory richness. A small cornstarch slurry at the end gives Slow-Cooker Ground Beef & Vegetable Stew a lightly thickened consistency without turning it into a heavy gravy.

I started making ground beef stew when I wanted a slow cooker dinner that used ingredients I almost always had available. Ground beef turned out to be especially convenient because it required only a quick browning before everything went into the cooker. I also liked how evenly the beef spread throughout the finished stew instead of leaving some bowls with large pieces and others with mostly vegetables. Over time, potatoes, carrots, corn, and green beans became my favorite combination. The final change was adding a little cornstarch near the end. It gives the broth just enough body to cling to the vegetables, especially when served with warm bread.

Preparing the Beef and Fresh Vegetables

Brown the Ground Beef First

Place a large skillet over medium-high heat.

Add 2 pounds ground beef and cook until completely browned, breaking it into medium-sized crumbles as it cooks.

Once no pink remains, carefully drain the excess grease.

Then transfer the browned beef to a 6-quart slow cooker.

Browning the beef before slow cooking improves both the flavor and texture of Slow-Cooker Ground Beef & Vegetable Stew. Additionally, draining excessive grease prevents the finished broth from becoming unnecessarily oily.

You don’t need to brown the meat until it’s crispy. Instead, simply cook it thoroughly while developing a little color.

Once the beef reaches the slow cooker, you can begin adding the vegetables.

Add the Hearty Vegetables

Dice 1 small onion and mince 3 garlic cloves.

Next, peel and cube 4 medium potatoes. Slice 3 carrots and 2 celery stalks into bite-sized pieces.

Add the onion, garlic, potatoes, carrots, and celery to the slow cooker.

Then add 1 cup frozen green beans and 1 cup frozen corn.

Finally, pour in one 14.5-ounce can diced tomatoes, including their juices.

Try to keep the potato and carrot pieces reasonably similar in size. Even pieces cook more consistently and make the finished Slow-Cooker Ground Beef & Vegetable Stew easier to serve.

The frozen corn and green beans can go directly into the slow cooker without thawing.

Building the Rich and Savory Stew Broth

Add Broth, Tomato Paste, and Seasonings

Pour 4 cups beef broth into the slow cooker.

Next, add 2 tablespoons tomato paste and 1 teaspoon Worcestershire sauce.

Season everything with 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.

Stir carefully until the tomato paste disperses throughout the broth.

The tomato paste adds concentrated tomato flavor and helps give the broth more body. Meanwhile, Worcestershire sauce provides savory depth that complements the ground beef.

Smoked paprika contributes a gentle smoky note without making Slow-Cooker Ground Beef & Vegetable Stew spicy.

Add Bay Leaves and Combine Everything

Add 2 bay leaves to the slow cooker.

Gently stir everything together so the beef, vegetables, tomatoes, broth, and seasonings become evenly distributed.

Then cover the slow cooker.

At this stage, the broth may look relatively thin. That’s expected.

During cooking, the potatoes release some starch, the vegetables soften, and all the seasonings blend into the broth.

Additionally, the diced tomatoes contribute both liquid and acidity, which balances the richness of the beef.

Avoid adding the cornstarch now. Instead, wait until near the end of cooking so you can control exactly how thick the finished stew becomes.

That final thickening step transforms the seasoned broth into a consistency that lightly coats each spoonful.

Slow Cooking and Thickening the Stew

Cook Until the Vegetables Become Tender

Cook Slow-Cooker Ground Beef & Vegetable Stew on LOW for 7 to 8 hours.

Alternatively, cook it on HIGH for approximately 3½ to 4½ hours.

The potatoes and carrots provide the best indication of doneness. They should feel tender when pierced with a fork but shouldn’t completely fall apart.

Slow cookers can vary considerably in temperature. Therefore, start checking the vegetables near the lower end of the suggested cooking range.

Whenever possible, avoid repeatedly lifting the lid. Keeping the slow cooker covered maintains consistent heat.

Once the potatoes and carrots become tender, you’re ready to thicken the broth.

Finish With a Cornstarch Slurry

About 20 minutes before serving, find and discard both bay leaves.

In a small bowl, combine 2 tablespoons cornstarch with 3 tablespoons cold water.

Whisk until completely smooth.

Then stir the slurry into the hot stew.

Cover the slow cooker again and continue cooking for another 15 to 20 minutes.

As the cornstarch heats, the broth will gradually thicken.

The goal isn’t to turn Slow-Cooker Ground Beef & Vegetable Stew into a heavy gravy. Instead, the broth should develop enough body to cling lightly to the beef, potatoes, and vegetables.

Finally, taste the stew and adjust the salt and black pepper if needed.

Serving and Storing Ground Beef Stew

Serve a Cozy Complete Meal

Ladle Slow-Cooker Ground Beef & Vegetable Stew into deep bowls while it’s hot.

Make sure each serving gets a generous combination of ground beef, potatoes, carrots, celery, green beans, corn, tomatoes, and broth.

Because the stew already includes meat, starch, and several vegetables, it can stand alone as a complete meal.

However, crusty bread makes an excellent addition because it can soak up the rich broth.

Warm biscuits, cornbread, or dinner rolls also pair naturally with the stew.

For something fresh alongside it, add a simple green salad.

You can also sprinkle chopped fresh parsley over individual bowls for additional color.

Store and Reheat Leftovers

Slow-Cooker Ground Beef & Vegetable Stew works well as a make-ahead meal because the flavors continue blending while it rests.

Transfer cooled leftovers to airtight containers and refrigerate them promptly.

The stew may become thicker after chilling because the potatoes and cornstarch continue absorbing moisture.

Therefore, add a splash of beef broth or water while reheating if you want a thinner consistency.

Warm leftovers gently until thoroughly heated, stirring occasionally so the vegetables and beef heat evenly.

This stew also portions easily for individual meals. Store servings separately, then reheat only what you need.

Serve the leftovers with fresh bread or biscuits, and you have another satisfying meal with almost no additional preparation.

Ingredients

• 2 pounds ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 bay leaves
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain the excess grease.
2. Transfer the browned ground beef to a 6-quart slow cooker.
3. Add the diced onion, garlic, potatoes, carrots, celery, frozen green beans, frozen corn, and diced tomatoes.
4. Pour in the beef broth. Add the tomato paste, Worcestershire sauce, thyme, parsley, smoked paprika, salt, and black pepper.
5. Add the bay leaves and stir everything together.
6. Cover and cook on LOW for 7 to 8 hours or HIGH for 3½ to 4½ hours, until the potatoes and carrots become tender.
7. About 20 minutes before serving, remove and discard the bay leaves.
8. Whisk the cornstarch and cold water together in a small bowl until smooth.
9. Stir the cornstarch slurry into the stew. Cover and cook for another 15 to 20 minutes, until the broth thickens slightly.
10. Taste and adjust the seasoning as needed. Serve hot with crusty bread, biscuits, or your favorite side.

Frequently Asked Questions

Do I need to brown the beef before making Slow-Cooker Ground Beef & Vegetable Stew?

Yes, browning works best for this recipe. It develops more flavor, improves the meat’s texture, and allows you to drain excess grease before the beef enters the slow cooker.

Can I use different vegetables?

Yes. Peas, mushrooms, sweet potatoes, or other sturdy vegetables can work well. However, consider how quickly each vegetable cooks when deciding when to add it.

Can I make the stew without cornstarch?

Yes. The cornstarch only thickens the broth. Simply omit the cornstarch and water if you prefer a thinner, soup-like consistency.

Why do I need to remove the bay leaves?

Bay leaves add aromatic flavor during cooking, but they remain tough and unpleasant to eat. Remove both leaves before thickening and serving the stew.

What goes well with Slow-Cooker Ground Beef & Vegetable Stew?

Crusty bread, biscuits, cornbread, dinner rolls, or a simple salad all work well. Since the stew already contains beef, potatoes, and several vegetables, you can also serve it completely on its own.

Conclusion

Slow-Cooker Ground Beef & Vegetable Stew turns simple ingredients into a hearty dinner packed with beef and vegetables.

Ground beef makes the preparation especially convenient, while potatoes, carrots, celery, green beans, corn, and tomatoes provide plenty of texture and color.

Meanwhile, beef broth, tomato paste, Worcestershire sauce, smoked paprika, thyme, parsley, and bay leaves create a deeply savory broth. A quick cornstarch slurry added near the end provides the final lightly thickened consistency.

Serve Slow-Cooker Ground Beef & Vegetable Stew in generous bowls with crusty bread or warm biscuits for a comforting meal that requires minimal attention once everything reaches the slow cooker.