Slow Cooker Ground Beef Stew

A more economical option for beef stew that still contains all those same homestyle flavors we crave in a rich, meaty stew. Made with potatoes, carrots, ground beef and savory herb infused broth.

📝 Ingredients

• 1 1/2 lbs. red potatoes, (cut into bite size chunks (about 4 medium potatoes))
• 3 cups unsalted chicken broth,* (warmed, plus up to 1 cup more to thin as desired)
• 1 Tbsp beef base
• 1 Tbsp Worcestershire sauce
• 1 Tbsp minced fresh rosemary, (or 1 tsp dried)
• 2 tsp minced fresh thyme, (or 3/4 tsp dried)
• 1 1/2 lbs lean ground beef
• 1 Tbsp olive oil
• Salt and black pepper
• 1 1/2 cups chopped yellow onion ((1 medium))
• 1 cup chopped celery ((2 ribs))
• 12 oz. carrots, (cut into chunks (about 4 medium))
• 1 Tbsp minced garlic ((3 cloves))
• 2 Tbsp tomato paste
• 1 1/2 Tbsp tapioca starch (mixed with 1/4 cup unsalted chicken broth)
• 3 Tbsp chopped fresh parsley

👨‍🍳 Instructions

1. 1Add potatoes to a 5 to 7 quart slow cooker. Stir together 3 cups warmed chicken broth with the beef base to dissolve it, then stir in Worcestershire, rosemary and thyme.
2. 2Pour broth mixture over potatoes in slow cooker. Set aside.
3. 3Heat oil in a 12-inch skillet over moderately high heat. Dab beef dry with paper towels.
4. 4Break beef into smaller chunks and add to the skillet with a little space between them. Let sear until browned on bottom about 3 minutes. Turn beef and let sear on opposite side until browned a few minutes and break up beef (it doesn't have to be entirely cooked through as it will cook through in slow cooker).
5. 5Transfer beef to slow cooker, leaving 1 Tbsp fat in skillet and draining off excess to discard.
6. 6Return skillet to medium-high heat. Add onions and celery and saute 3 minutes. Add carrots and cook 3 minutes longer.
7. 7Add garlic and cook 1 minute stirring occasionally, then add tomato paste and cook and stir for 1 minute.
8. 8Pour mixture into slow cooker. Lightly stir mixture in slow cooker (I like to leave potatoes near bottom so they cook through and soften faster). Season lighlty to taste with salt as needed, and season with pepper.
9. 9Cover and cook on low heat until veggies are tender, about 6 to 7 hours.
10. 10Whisk together remaining 1/4 cup chicken broth with tapioca starch. Pour into slow cooker at the end of cooking. Let rest a few minutes to thicken.
11. 11Stir in parsley. Thin stew with a little more broth as desired.