Slow Cooker Poor Man’s Stew

This Slow Cooker Poor Man’s Stew is a brilliant example of how pantry staples and humble ingredients can transform into a rich, velvety meal. Unlike traditional stews that use expensive cuts of chuck, this version uses ground beef, which creates a unique texture where the savory meat coats every piece of potato and carrot. The addition of tomato paste and Worcestershire sauce provides a “deep” umami backbone that makes the broth taste like it’s been simmering on a stove for days.

Slow Cooker Poor Man’s Stew

Ingredients:

How To Make Slow Cooker Poor Man’s Stew:

Step 1: The Flavor Foundation: Heat olive oil in a skillet over medium heat and brown the ground beef until no pink remains. Drain the excess grease thoroughly.

Tip: While you can skip browning if you’re in a massive rush, taking those 5 minutes to sear the beef creates “fond” (the brown bits), which is the secret to a dark, savory stew rather than a pale one.

Step 2: Load the Crock: Add your diced potatoes, carrots, onion, and garlic to the slow cooker. Layer the browned beef on top, then add the diced tomatoes, tomato paste, and beef broth.

Step 3: Seasoning: Stir in the thyme, paprika, oregano, salt, pepper, and Worcestershire sauce. Give everything a gentle mix to ensure the tomato paste is distributed throughout the liquid.

Step 4: Low & Slow: Cover and cook on LOW for 7/8 hours or on HIGH for 4/5 hours. The stew is ready when the carrots and potatoes are fork-tender.

Step 5: The Final Touch: Stir in the frozen peas during the last 15 minutes of cooking. This keeps them bright green and “snappy” rather than mushy.