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Crock Pot Poor Man's Stew

Crock Pot Poor Man's Stew delivers tender potatoes, carrots, and celery in a thick, rust-colored broth from ground beef, diced tomatoes, and onion soup mix. The slow-cooked flavor deepens over hours, then cornstarch thickens the broth during the final 30 minutes for a hearty stew texture.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 7 hours 22 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 1.5 lb ground beef Brown and drain excess fat before adding to the slow cooker.
  • 4 Yukon Gold potatoes Cut into 1-inch cubes for even tenderness.
  • 3 carrots Slice into rounds.
  • 1 onion Dice.
  • 3 celery Chop.
  • 1 can (15 oz) green beans Drain before adding.
  • 1 can (14.5 oz) diced tomatoes Add with juices.
  • 2 cup beef broth Pour over everything before seasoning.
  • 1 packet (1 oz) onion soup mix Stir in to season and build body.
  • 1 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder Season to taste.
  • 0.5 tsp salt Measure and season early.
  • 0.25 tsp black pepper Measure and season early.
Thickening slurry
  • 2 tbsp cornstarch Whisk with cold water, then add near the end.
  • 2 tbsp cold water Used only for whisking cornstarch.
To serve
  • 1 crusty bread Serve on the side.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat, add the ground beef, and cook until browned. Drain excess fat so the stew stays balanced.
Load the slow cooker
  1. Add the browned ground beef to the slow cooker along with the Yukon Gold potatoes, carrots, onion, and celery. Layer the vegetables so they cook evenly over the full batch.
  2. Add the green beans and diced tomatoes to the slow cooker. Spread them across the top for even heat contact.
  3. Pour the beef broth over everything in the slow cooker. Make sure most vegetables are in contact with liquid.
Season and stir
  1. Add the onion soup mix, Worcestershire sauce, garlic powder, salt, and black pepper to the slow cooker. Stir to combine so the seasonings disperse through the broth.
Cook low until tender
  1. Cook on low for 7–8 hours until the vegetables are tender. Keep the lid on and look for potatoes you can easily pierce with a fork.
Thicken the broth
  1. Whisk the cornstarch and cold water together until smooth. The mixture should look glossy with no dry lumps.
  2. Stir the cornstarch slurry into the stew. Cook on high for about 30 minutes or until the broth thickens to a stew-like consistency.
Serve
  1. Serve the stew hot with crusty bread or dinner rolls on the side. The broth should cling lightly to the vegetables when ladled.

Notes

For best results, use evenly sized 1-inch potato cubes so they finish tender at the same time as the carrots and celery. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until steaming. Freezing is yes for up to 2 months, though the texture may thicken further when reheated—add a splash of beef broth if needed. For a lower-fat option, use 90% lean or leaner ground beef and drain thoroughly after browning.