When times are tight but comfort food is calling, this Slow Cooker Poor Man’s Stew delivers rich, hearty flavors without breaking the bank. Using simple, affordable ingredients you can find at any grocery store, this rustic stew transforms humble vegetables and ground beef into a soul-warming meal that tastes like it came from grandma’s kitchen.
What makes this recipe truly special is how the slow cooking process allows all the flavors to meld together, creating a rich broth that’s perfect for soaking up with crusty bread. Plus, your house will smell amazing all day long!
Why You’ll Love This
- Budget-friendly ingredients that are easy to find year-round
- Set-it-and-forget-it slow cooker convenience
- Makes plenty of leftovers that taste even better the next day
- Customizable based on what vegetables you have on hand
- Perfect for busy weeknights or lazy weekend meals
Ingredients
- 1 lb Ground beef
- 1 ½ lb Potatoes, cut into pieces
- 2 Carrots, peeled and sliced
- 2 c Water
- 1 Onion, chopped
- 6 oz tomato paste, (I used a 6 oz can)
- 1 tsp Dried oregano
- 1 tsp Onion powder
- 2 tsp Minced garlic
- Salt and pepper to taste
Instructions
- Brown ground beef in a skillet over medium heat, drain excess fat
- Add all vegetables to the slow cooker
- Transfer browned beef to the slow cooker
- Pour in tomatoes, broth, and add seasonings
- Stir in tomato paste until well combined
- Cover and cook on low for 8 hours or high for 4 hours
- Season to taste before serving
Tips & Variations
- Substitute ground turkey for beef to make it even more economical
- Add frozen peas or corn in the last 30 minutes of cooking
- Use sweet potatoes instead of regular potatoes for extra nutrition
- Double the recipe and freeze half for later
- Add a bay leaf for extra flavor (remember to remove before serving)
Serving Suggestions
Serve this hearty stew with thick slices of crusty bread or warm dinner rolls for soaking up the flavorful broth. A simple side salad with vinaigrette dressing makes the perfect light accompaniment to balance out this rich main dish.
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze in airtight containers for up to 3 months
- Stew is ready when potatoes are fork-tender
- Add more broth if needed during cooking
FAQs
- Can I prep this the night before? Yes! Brown the meat and chop vegetables, store separately in the refrigerator overnight, then combine everything in the morning.
- Is this recipe gluten-free? Yes, as written, but always check your broth labels to be sure.
- Can I make this on the stovetop instead? Absolutely! Simmer on low for about 1-2 hours, stirring occasionally.
- Why is my stew too liquid? Leave the lid slightly ajar for the last hour of cooking to help thicken the broth.
Ingredients
- 1 lb Ground beef
- 1 ½ lb Potatoes, cut into pieces
- 2 Carrots, peeled and sliced
- 2 c Water
- 1 Onion, chopped
- 6 oz tomato paste, (I used a 6 oz can)
- 1 tsp Dried oregano
- 1 tsp Onion powder
- 2 tsp Minced garlic
- Salt and pepper to taste
Steps
- Brown ground beef in a skillet over medium heat, drain excess fat
- Add all vegetables to the slow cooker
- Transfer browned beef to the slow cooker
- Pour in tomatoes, broth, and add seasonings
- Stir in tomato paste until well combined
- Cover and cook on low for 8 hours or high for 4 hours
- Season to taste before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Freeze in airtight containers for up to 3 months
- Stew is ready when potatoes are fork-tender
- Add more broth if needed during cooking
