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Crockpot Hamburger Stew with Potatoes and Tomato Gravy

Crockpot hamburger stew cooks browned ground beef, potatoes, and carrots in a slow cooker until tender. A simple cornstarch slurry thickens the tomato gravy before serving.
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Prep Time 20 minutes
Cook Time 7 hours 40 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb Yukon Gold potatoes cut into 1-inch chunks
  • 3 carrots medium, sliced 1/2 inch thick
  • 1 can (15 oz) tomato sauce
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp thyme dried
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, for 7–9 minutes, until the beef is browned and the onion is softened.
  2. Drain excess fat.
  3. Stir in the garlic, salt, and pepper and cook for 30 seconds.
  4. Transfer the mixture to a 6-quart slow cooker.
  5. Add the potatoes and carrots.
  6. Stir in the tomato sauce, beef broth, tomato paste, Worcestershire sauce, and thyme.
  7. Add the bay leaf.
  8. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the ground beef has reached 160°F.
  9. Remove the bay leaf.
  10. In a small bowl, stir the cornstarch into the cold water until smooth.
  11. Stir the mixture into the stew.
  12. Cook on HIGH, uncovered, for 20–30 minutes, until the tomato gravy thickens.

Notes

For the smoothest gravy, stir the cornstarch into cold water until no lumps remain before adding it to the stew. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For gluten-free servings, use certified gluten-free Worcestershire sauce.