This Slow Cooker Poor Man’s Stew is a comforting mix of potatoes, ground beef, carrots, onion, and tomato paste. So easy, so filling.
The story (a.k.a. how this stew rescued me from a dinner disaster)
There’s something kind of sacred about those “use-what-you’ve-got” meals, isn’t there? I can’t tell you how many times I’ve stood in my kitchen, hands on hips, staring into the abyss that is my fridge like it’s going to start reciting meal ideas. It never does.
One particularly exhausting Tuesday—rainy, kids grumpy, and me running on coffee fumes—I had a pound of ground beef thawed and not a clue what to do with it. The pantry wasn’t inspiring, and I really didn’t want to go to the store (again). So I grabbed potatoes, carrots, onion, tomato paste, and hoped for the best.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I tossed everything in the slow cooker with some basic spices and walked away. No joke, by dinnertime, the whole house smelled like a cozy grandma hug. And the kids? They actually ate without complaint, which—if you know, you know—is basically a miracle.
Now it’s become a weird little tradition. Whenever we’re low on groceries or patience, I pull this one out. It’s humble, hearty, and ridiculously forgiving. Just like the best kinds of comfort food.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Slow Cooker Poor Man’s Stew Recipe?
Okay, let’s not pretend this is some five-star fancy stew you’d serve at a dinner party with wine pairings. It’s not that. It’s better. It’s real food for real-life nights when your brain’s fried, your budget’s tight, and you just need something warm and good.
It’s simple, sure—but every bite feels like something someone who loves you made for you. You know what I mean? It’s thick, savory, a little sweet from the carrots, a little rich from the beef, and just tomatoey enough to pull it all together. Plus, it’s a one-pot miracle that feeds a crowd and costs almost nothing.
And hey, if you happen to have a slice of buttered white bread to go with it? Chef’s kiss.
Ingredient Notes:
You don’t need a trip to Whole Foods for this one. Here’s the lowdown on what I used—and what you can swap if needed:
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Potatoes – Russets are my go-to. They’re soft, soak up flavor, and fall apart in a way that thickens the broth just enough.
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Carrots – Sweet and earthy. They bring color and texture and honestly just make it feel more like “real” stew.
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Onion – One whole one, chopped up. It’s the background flavor that pulls everything together. Think of it like the bass line in a song—you don’t always notice it, but you’d miss it if it were gone.
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Ground Beef – Nothing fancy. Just brown it up and drain the fat. You could totally sub ground turkey or even lentils if you’re going meatless.
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Garlic – One clove, minced. Or two. Honestly, I never measure garlic with a spoon. Just follow your heart.
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Tomato Paste – Just a small can. This gives the stew its rich, deep, tomatoey base without making it watery like canned tomatoes sometimes do.
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Water – Nothing special, just two cups to keep things juicy and cook the veggies.
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Dried Oregano & Onion Powder – Flavor boosters. Use what you’ve got. Thyme would be nice too.
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Salt & Pepper – Always to taste. Start small, add more later. You can’t un-salt, but you can underwhelm.
How To Make Slow Cooker Poor Man’s Stew?
Step 1: Brown the ground beef in a skillet or Dutch oven. Nothing fancy here—just make sure it’s cooked through and crumbly. Drain off the fat. I like to add a pinch of salt while it’s cooking, but you do you.
Step 2: Dump the beef into your slow cooker. Toss in the chopped potatoes, sliced carrots, onion, and garlic. Honestly, just chuck everything in. This recipe is forgiving like that.
Step 3: In a bowl (or a coffee mug, if you’re me and don’t feel like dirtying dishes), whisk together your dried spices. Then stir in the tomato paste and water until smooth-ish. Doesn’t have to be perfect.
Step 4: Pour that tomato-spice mix all over the stuff in the slow cooker. Stir it a bit if you want, or don’t. Put the lid on.
Step 5: Set it to low and walk away for 7 hours. Go live your life. Run errands, fold laundry, binge a show you’re slightly embarrassed about—whatever.
Step 6: When it’s done, grab a bowl. Tear off some sandwich bread. Butter it. Dunk it. Eat it. Repeat.
Want To Save This Recipe?
That’s it. Dinner’s served.
Storage Options:
Got leftovers? Lucky you. This stew keeps in the fridge for 3–4 days easy. Honestly, it tastes even better the next day. The flavors settle in, like they’ve had a night to chill out and get to know each other.
You can also freeze it! I usually scoop it into zip-top bags or meal prep containers and stash them for rainy days (literal or emotional). Just thaw and reheat on the stove or microwave. Works like a charm.
Variations and Substitutions:
Let’s be real. You’re gonna swap things. It’s cool. Here are some ideas:
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No beef? Ground turkey, sausage, or even crumbled tofu work fine.
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More veggies? Go wild. Add peas, corn, green beans, or even mushrooms if you’re feeling fancy.
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Want more sauce? Double the water and tomato paste.
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Gluten-free? It already is! Unless you’re dunking bread, in which case, swap for GF bread.
What to Serve with Slow Cooker Poor Man’s Stew?
This stew’s a meal on its own, but here’s how I level it up:
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Buttered bread – White bread is classic. Sourdough if you’re feeling upscale.
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Crackers – Saltines or oyster crackers are oddly satisfying here.
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Grated cheese – A little cheddar on top melts into gooey goodness.
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Pickles – Hear me out. That tangy crunch next to the savory stew? So good.
Frequently Asked Questions:
Can I cook it on high instead?
Sure! 3 to 4 hours on high should do the trick. But low and slow really brings the flavor.
Can I use raw ground beef without browning?
Technically yes, but please don’t. You’ll end up with greasy stew, and no one wants that.
Is this good for meal prep?
Absolutely. Make a big batch, portion it out, and you’ve got lunch for the week.
And there you have it—Slow Cooker Poor Man’s Stew. It’s cozy, simple, ridiculously satisfying, and best of all? You barely have to do anything.
Give it a try. Make it your own. Add a little more garlic, sneak in some spinach, serve it with grilled cheese—whatever makes your people smile.
And when you do? Let me know how it turned out. I’d love to hear your twist on it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Poor Man’s Stew
Ingredients
- 1 ½ pounds Russet potatoes peeled and diced
- 3 medium carrots peeled and sliced
- 1 medium yellow onion chopped
- 1 pound ground beef cooked and drained
- 2 cups water
- 1 6-ounce can tomato paste
- 1 garlic clove minced
- Salt and ground black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
Instructions
Prepare the Ground Beef
- In a large skillet or Dutch oven set over medium heat, cook the ground beef until browned and fully cooked. Use a spoon to break the meat into crumbles while cooking. Once done, drain off any excess fat.
Assemble the Base in the Slow Cooker
- Transfer the cooked ground beef into the basin of a slow cooker. Add the diced potatoes, sliced carrots, chopped onion, and minced garlic.
Combine the Seasoning Mixture
- In a separate bowl, whisk together the tomato paste and water until smooth. Add the dried oregano and onion powder to the tomato mixture and stir well to combine.
Add Sauce to the Slow Cooker
- Pour the seasoned tomato mixture over the meat and vegetables in the slow cooker. Gently stir to ensure even distribution.
Slow Cook
- Cover the slow cooker with the lid. Cook on low for 7 hours, or until the vegetables are tender and the flavors are well developed.
Serve
- Taste and adjust seasoning with salt and pepper as desired. Serve warm, accompanied by buttered sandwich bread or your preferred side.
Notes
- Use certified gluten-free tomato paste (some brands may add thickeners with gluten).
- If serving with bread, choose gluten-free sandwich bread or omit entirely.
- Double-check all dried herbs and spices for potential cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
