The Scoop
A hearty Slow Cooker Hamburger Stew, perfect for sleepovers with a rich, umami kick.
The first time I made this Slow Cooker Hamburger Stew was on an unexpectedly chilly evening during my daughter's first sleepover. A group of giggling 10-year-olds was set to invade our living room, and I needed something hearty yet fuss-free to keep everyone satisfied. My trusty slow cooker seemed like just the ticket. I can still remember joyfully peeling russet potatoes while dodging enthusiastic pillow fight warriors. Carrots found their way into the mix, sliced thinly enough to ensure they'd soften just right in a slow simmer.
I decided to test out a flavor trick learned from a chef friend: browning the ground beef before adding it to the pot, a step that brought an unexpected depth to the stew. Not to mention, Worcestershire and soy sauce promised that umami punch perfect for little palates. The pleasant aroma that filled the house was intoxicating. The secret tip was to mash the potatoes a bit for that luxurious thickness without fuss. Just before serving, I stirred in a cup of frozen peas, knowing their burst of color would win over even the pickiest of eaters.
Once the house quieted down, and the kids were finally asleep, my partner and I settled on the couch, bowls in hand. We toasted each other, feeling like we'd won a small victory. The stew was exactly what we needed—comforting, simple, filled with layers of flavor and just enough whimsy. We promised this would become our go-to for future gatherings, a tradition born out of chaos and laughter.
Ingredients
- 2 pounds russet potatoes peeled and diced into 1-inch cubes
- 1/2 pound carrots peeled and sliced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper freshly cracked
- 1/2 teaspoon dried thyme
- 1 pound ground beef
- 1 (15-ounce) can stewed tomatoes
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 cup frozen peas
Directions
- Add the potatoes, the carrots, the onion, the garlic, the rosemary, the pepper, and the thyme to a slow cooker.
- In a skillet over medium heat, brown the ground beef and drain the excess fat.
- Add the drained and browned beef to the slow cooker along with the stewed tomatoes and their juices.
- Add the Worcestershire sauce, the beef broth, and the soy sauce to the slow cooker. Stir the contents of the slow cooker to evenly combine the ingredients.
- Place the lid on the slow cooker and cook on high heat for 4 hours, or on low heat for 8 hours.
- After cooking, remove the lid and stir the stew.
- Use the back of the spoon to mash the potatoes to thicken the stew.
- Add in the frozen peas and stir to combine.
- Serve!
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