Thick Hamburger Stew Crock Pot
Dive into cozy comfort with this Thick Hamburger Stew Crock Pot recipe, a rich and hearty dish perfect for chilly days. Packed with tender ground beef, russet potatoes, vibrant carrots, and celery, this slow-cooked stew is a flavorful symphony of wholesome ingredients. Simmered low and slow for hours, the savory combination of beef broth, Worcestershire sauce, and a touch of tomato paste creates a luscious, thickened base that wraps every bite in warmth. A finishing touch of frozen peas adds a pop of color and sweetness to this rustic classic. With minimal prep time and the magic of the crock pot, this stew is an effortless way to nourish your family. Serve it with crusty bread for dipping or over rice for an extra hearty meal—it's a guaranteed crowd-pleaser and the ultimate comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Ground beef
- 3 large Russet potatoes
- 3 large Carrots
- 3 Celery stalks
- 1 medium Onion
- 3 Garlic cloves
- 15 ounces Canned diced tomatoes
- 4 cups Beef broth
- 1 cup Frozen peas
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
Instructions
In a large skillet over medium-high heat, add olive oil and brown the ground beef until fully cooked. Drain any excess fat and transfer the beef to the crock pot.
Peel and dice the potatoes into 1/2-inch cubes. Slice the carrots and celery into bite-sized pieces. Dice the onion and mince the garlic.
Add the diced potatoes, carrots, celery, onion, and garlic to the crock pot along with the cooked ground beef.
Pour in the canned diced tomatoes (with their juices) and the beef broth. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried oregano, salt, and black pepper.
In a small bowl, whisk the all-purpose flour with an equal amount of water to create a slurry. Stir this mixture into the crock pot to thicken the stew as it cooks.
Set the crock pot to low heat and cook for 6-8 hours, or until the vegetables are tender and the flavors have melded together.
Thirty minutes before serving, stir in the frozen peas. Allow them to heat through as the stew finishes cooking.
Taste the stew and adjust the seasonings if necessary. Serve hot with crusty bread or over rice for a filling meal.
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 7907 mg | 344% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 58.6 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 10866 mg | 231% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
