This budget-friendly, stick-to-your-ribs stew is a classic slow cooker favorite made with ground beef, hearty vegetables, and pantry staples. It’s easy to prep, rich in flavor, and perfect for feeding a family with leftovers to spare. Comfort food doesn’t get simpler or more satisfying.
Ingredients
2 lbs ground beef 80/20 preferred
4 medium russet potatoes peeled and diced
2 large carrots peeled and diced
1 medium onion chopped
4 tbsp tomato paste
2 beef bouillon cubes
2 cups hot water
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried oregano
salt and pepper to taste
Worcestershire sauce a few drops, optional
Method
In a large skillet, brown ground beef over medium-high heat, breaking it up with a spoon. Cook 7–10 minutes until no longer pink. Drain excess fat.
Transfer browned beef to a slow cooker. Add diced potatoes, carrots, and chopped onion.
Sprinkle in garlic powder, onion powder, oregano, and a pinch of salt and pepper. Stir gently to combine.
In a separate bowl, mix tomato paste, hot water, bouillon cubes (stir until dissolved), and Worcestershire sauce if using.
Pour the broth mixture over the contents of the slow cooker. Stir to ensure even distribution.
Cover and cook on low for 8 hours, or on high for 4–5 hours, until potatoes and carrots are tender.
Taste and adjust seasoning before serving.