Some evenings, I come home with just enough energy to peel off my coat and flop onto the couch. On one of those nights—not too long ago—I decided to throw something together that didn’t demand much attention but still felt like a proper meal. This ground beef crockpot stew was the answer. The house slowly filled with the rich aroma of garlic and herbs, the kind that wraps around you like a cozy blanket. I think I might’ve gotten distracted halfway through chopping the celery—there was a small pile of uneven slices on the counter because I was absentmindedly scrolling through my phone. But honestly, that little imperfection didn’t matter. By the time the stew was ready, the soft carrots and potatoes had soaked up all those flavors, and the peas added a sweet pop just at the end. It was exactly the kind of meal you want when you need something simple but satisfying.
- Hearty and comforting without hours spent in the kitchen.
- The crockpot does the heavy lifting, but you still get that homemade feel.
- It’s simple—and that’s kind of the point.
- Loaded with vegetables that actually taste like they belong in a stew.
If you’re worried about whether it’ll be too bland or too heavy, this stew strikes a nice balance. It’s not overly rich, and the herbs give it a subtle complexity. Just enough to feel special without being intimidating.
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Ground Beef Crockpot Stew
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and easy ground beef crockpot stew packed with vegetables and savory flavors, perfect for a comforting meal with minimal effort.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
2 stalks celery, sliced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef and cook until the onion is softened, about 3 minutes. Drain any excess fat.
Transfer the cooked ground beef mixture to the crockpot.
Add the sliced carrots, diced potatoes, sliced celery, diced tomatoes with their juice, beef broth, dried thyme, dried oregano, salt, and black pepper to the crockpot. Stir to combine.
Cover and cook on low for 6 hours, or until the vegetables are tender.
About 15 minutes before serving, stir in the frozen peas and cover again to allow them to heat through.
Serve the stew hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a slow cooker means you don’t need fancy gadgets—just a good pot and patience. When serving, a crusty piece of bread or a simple side salad works wonders to round out the meal. I’ve tried stirring in a splash of Worcestershire sauce for a slightly deeper flavor sometimes, and it’s nice, though not necessary. If you want to switch things up, swapping in sweet potatoes or adding a bay leaf during cooking could work, but I haven’t tested those enough to guarantee the same cozy result. Sometimes I toss in some frozen corn instead of peas, depending on what’s in the freezer.
FAQ
Can I make this stew ahead of time? Absolutely, it tastes even better the next day after the flavors meld. Just store it in the fridge and reheat gently.
Is it freezer-friendly? Yes, freeze leftovers in portions and thaw overnight in the fridge before warming.
Can I use fresh peas instead of frozen? Sure, but add them toward the end of cooking so they don’t overcook.
What kind of ground beef works best? I usually go for 80/20 for enough fat to keep the stew flavorful, but leaner options are fine if you drain the excess fat well.
Give this a try when you want warmth without the fuss. You might find yourself looking forward to those quiet, stew-filled nights more than you expected.