Slow Cooker Poor Man’s Stew Recipe

Poor Man’s Stew is one of those slow cooker recipes I keep coming back to because it turns cheap ingredients into something really satisfying. It’s basically ground beef, potatoes, carrots and a simple tomato-based sauce that comes together while you’re at work or running errands.

The long, slow cooking makes the meat tender and lets all the flavors blend together properly. I make this most often during busy weekdays in fall and winter, when having a hot meal ready at dinnertime feels like a gift to myself. The leftovers actually taste better the next day, and you can stretch it even further by serving it over rice or with crusty bread for soaking up the sauce.

What you need for Poor Man’s Slow Cooker Stew

How to make Poor Man’s Slow Cooker Stew

This hearty, budget-friendly stew makes the most of simple ingredients and practically cooks itself. Here’s how to put it together:

1. Start by browning ground beef in the slow cooker insert if yours has a stovetop-safe insert, or in a large skillet if it doesn’t. Break the meat up into small pieces as it cooks – you want them about the size of a marble for the best texture in the finished stew. Once the meat is no longer pink and has some golden-brown spots (about 8-10 minutes), drain off the excess fat.

2. While the meat browns, peel and dice your potatoes into roughly 1-inch chunks – they should all be similar in size so they cook evenly. Slice the carrots into coins about 1/4 inch thick, and chop your onion into pieces about the same size as the ground beef.

3. Layer everything into your slow cooker in this order (this helps everything cook properly):
– Browned ground beef on the bottom
– Potatoes and carrots next
– Chopped onions
– Frozen corn and green beans
– Pour in the undrained diced tomatoes

4. In a bowl or large measuring cup, mix together the water, Worcestershire sauce, salt, and pepper. Pour this mixture over everything in the slow cooker. The liquid should come about 3/4 of the way up the ingredients – if it doesn’t, add a bit more water.

5. Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. You’ll know it’s done when the potatoes are tender enough to easily pierce with a fork, and the carrots have softened but still hold their shape. The stew liquid should have thickened slightly and taken on a rich, reddish-brown color.

6. Before serving, gently stir everything together. The potatoes might break up a bit as you stir – that’s perfectly fine and will actually help thicken the stew. Taste and adjust the salt and pepper if needed. The stew should be thick enough to eat with a fork, but still have plenty of rich broth.

Serves 8-10 people and tastes even better the next day once the flavors have had time to meld together.

Slow Cooker Poor Man’s Stew

Slow Cooker Poor Man’s Stew

This hearty slow cooker Poor Man’s Stew combines ground beef, potatoes, carrots, and a rich tomato-based broth for a budget-friendly, comforting meal. Simply toss everything in the crockpot and let it simmer to perfection!

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Hands on time 30 minutes mins

Total Time 8 hours hrs 55 minutes mins

Servings 8 portions

Ingredients

  

• 2 lbs ground beef
• 6 medium potatoes peeled and diced
• 3 carrots sliced
• 1 medium onion chopped
• 2 14.5 oz cans diced tomatoes, undrained
• 1 16 oz bag frozen corn
• 1 16 oz bag frozen green beans
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 2 cups water

Instructions

 

• Start by browning ground beef in the slow cooker insert if yours has a stovetop-safe insert, or in a large skillet if it doesn’t. Break the meat up into small pieces as it cooks – you want them about the size of a marble for the best texture in the finished stew. Once the meat is no longer pink and has some golden-brown spots (about 8-10 minutes), drain off the excess fat.
• While the meat browns, peel and dice your potatoes into roughly 1-inch chunks – they should all be similar in size so they cook evenly. Slice the carrots into coins about 1/4 inch thick, and chop your onion into pieces about the same size as the ground beef.
• Layer everything into your slow cooker in this order (this helps everything cook properly):

  – Browned ground beef on the bottom

  – Potatoes and carrots next

  – Chopped onions

  – Frozen corn and green beans

  – Pour in the undrained diced tomatoes
• In a bowl or large measuring cup, mix together the water, Worcestershire sauce, salt, and pepper. Pour this mixture over everything in the slow cooker. The liquid should come about 3/4 of the way up the ingredients – if it doesn’t, add a bit more water.
• Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. You’ll know it’s done when the potatoes are tender enough to easily pierce with a fork, and the carrots have softened but still hold their shape. The stew liquid should have thickened slightly and taken on a rich, reddish-brown color.
• Before serving, gently stir everything together. The potatoes might break up a bit as you stir – that’s perfectly fine and will actually help thicken the stew. Taste and adjust the salt and pepper if needed. The stew should be thick enough to eat with a fork, but still have plenty of rich broth.