Name: Crock Pot Poor Man's Stew
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 1 lb ground beef (80/20) (Use leaner beef if you drain excess fat.); 4 cups beef broth (Use low-sodium if adding extra salt.); 3 medium potatoes, diced (Yukon Gold or russet varieties work well.); 2 medium carrots, sliced (Or use halved baby carrots.); 1 medium onion, chopped (Yellow or sweet onion is preferred.); 2 cloves garlic, minced (Or substitute with 1 tsp garlic powder.); 1 can (14.5 oz) diced tomatoes; 1 tsp dried thyme (Italian seasoning can be used as a substitute.); Salt and pepper (To taste.)

I make this Crock Pot Poor Man’s Stew when I want a warming, low-effort dinner that stretches a little ground beef into a hearty, comforting pot of food. It’s the kind of slow-cooker recipe that fills the house with cozy smells and gives you a hands-off meal for busy weeknights or chilly weekends.

Why you’ll love this dish

This stew is all about big flavor from simple, inexpensive ingredients. A pound of ground beef, a few sturdy vegetables, and beef broth simmered for hours gives you a bowl that tastes like it took more work than it did. It’s budget-friendly, kid-approved, and forgiving—perfect if you want something low-effort but satisfying.

“Simple, honest comfort food—my family asked for seconds and I didn’t miss a thing.” — a quick note from home-cooking tested

Step-by-step overview

Before you dive into the ingredient list, here’s what happens: brown the ground beef, add everything to the slow cooker, then let the stew simmer until the potatoes and carrots are tender. Total active time is about 10–15 minutes; cook time is 3–8 hours depending on your setting. Expect an easy one-pot finish and a dish that tastes better the next day.

What you’ll need

1 lb ground beef (80/20 gives good flavor; leaner is fine if you drain more)
4 cups beef broth (use low-sodium if you plan to add extra salt)
3 medium potatoes, diced (Yukon Gold or russet)
2 carrots, sliced (or baby carrots, halved)
1 onion, chopped (yellow or sweet)
2 cloves garlic, minced (or 1 tsp garlic powder)
1 can diced tomatoes (14.5 oz)
1 teaspoon dried thyme (sub: 1 tsp Italian seasoning)
Salt and pepper to taste

Notes and substitutions:

For a lighter version, swap ground turkey or chicken for the beef. Add a splash of Worcestershire sauce for depth if you go lean.
If you like thicker stew, throw in 1/4–1/2 cup pearl barley or 1 tablespoon cornstarch slurry toward the end.
Use fresh herbs at the end for brightness (a handful of chopped parsley or thyme sprigs).

Step-by-step instructions

Heat a skillet over medium. Add the ground beef and break it up with a spoon. Cook until no pink remains, 6–8 minutes. Drain off excess fat.
Transfer the browned beef to the slow cooker. Add the beef broth, diced potatoes, sliced carrots, chopped onion, and minced garlic.
Pour in the can of diced tomatoes (with juices). Sprinkle the teaspoon of dried thyme over the top. Season with a pinch of salt and a few grinds of black pepper; you can adjust later.
Stir everything to combine so flavors start marrying.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the potatoes and carrots are tender and flavors are melded.
Taste and adjust salt and pepper before serving. Ladle into bowls and enjoy hot.

Best ways to enjoy it

This stew is very adaptable when it comes to serving. Try these pairings:

Crusty bread or buttered rolls to sop up the broth.
Over steamed rice or egg noodles for a heartier plate.
A dollop of sour cream or plain yogurt for creaminess.
Grated cheddar and chopped chives for a quick finish.
A simple green salad with vinaigrette to cut through the richness.

Storage and reheating tips

Cool leftovers to room temperature (but no longer than 2 hours), then refrigerate in an airtight container. Eat within 3–4 days.
To freeze: portion into freezer-safe containers and freeze for up to 2–3 months. Leave some headspace for expansion.
Reheat refrigerated stew on the stovetop over medium-low until simmering, or microwave in 1-minute bursts, stirring between, until hot throughout. Reheat frozen stew by thawing overnight in the fridge first, or simmer gently from frozen—add a few extra minutes.
For food safety, reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Browning the beef develops flavor via the Maillard reaction. It’s a small step that makes a big taste difference.
If you forget to brown the meat, toss raw ground beef in the slow cooker and break it up well; it will cook through but be less caramelized.
Cut potatoes and carrots into similar sizes so they cook consistently.
If your stew is watery at the end, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir into the hot stew, cooking a few minutes until thickened.
Taste toward the end. Slow-cooked dishes often need a bit more salt or acid (a splash of vinegar or lemon) to brighten the flavors.

Creative twists

Mexican-inspired: add a teaspoon of chili powder, a can of corn, and finish with cilantro and lime.
Irish-style: add a bay leaf and a splash of Guinness or dark beer in place of some broth.
Hearty grain version: add 1/2 cup barley at the start; it will plump and thicken the stew.
Vegetarian swap: replace beef with cubed firm tofu or diced mushrooms and use vegetable broth.
Make it spicy: add a chopped jalapeño or 1/2 teaspoon red pepper flakes.

Common questions

Q: Can I skip browning the beef?
A: Yes, but browning adds flavor and a better texture. If you skip it, break the raw beef up well in the slow cooker and expect a milder taste.

Q: Can I cook this on high instead of low?
A: Absolutely. High heat reduces cook time—about 3–4 hours instead of 6–8. Vegetables may be a touch softer on high.

Q: How thick will the stew be?
A: As written it’s a brothy stew. For a thicker, stew-like consistency, add barley at the start or thicken with a cornstarch slurry at the end.

Q: Is this freezer-friendly?
A: Yes. Cool completely, portion, and freeze for 2–3 months. Thaw overnight in the fridge before reheating for best texture.

Q: Can I make this ahead for a crowd?
A: Yes—this is excellent made a day ahead. Flavors deepen overnight, and reheating is straightforward.

Conclusion

If you want more ideas or alternate takes on this classic slow-cooker favorite, check out this detailed version at Slow Cooker Poor Man’s Stew – The Magical Slow Cooker and another reliable home-cook approach at CrockPot Poor Man’s Stew (aka Hamburger Stew) – Kylee Cooks. Both pages offer helpful variations and timing tips that pair nicely with the method above.