Save This Recipe
Just drop your email here and We'll send it right away!
This one’s been in my rotation for years, and I can still remember the first time I made it because the whole day had that “tight budget, long week” feeling.
It was one of those grocery trips where you walk in with about $20 and a mission. Not a dreamy, Pinterest meal plan. A mission-mission. Feed the house. Make it last. Please let there be leftovers. And please, please let it be something people actually want to eat again tomorrow.
So I grabbed what I could stretch: ground beef, potatoes, a can of tomato paste, and a bag of carrots. I think I also grabbed an onion because onions are cheap and they make almost everything taste like you tried harder than you did. If I had bouillon at home, I didn’t need broth. If I didn’t have bouillon, I’d have grabbed a box of beef broth. Either way, the plan was the same: brown the beef, toss it all into the slow cooker, and let time do its thing.
That’s how “Poor Man’s Stew” was born in my kitchen.
It’s not fancy. It doesn’t pretend to be. It won’t win a beauty contest and it’s not trying to. But it’s filling, flavorful, and steady. It tastes like something your grandma would’ve made when the cupboards were a little bare but dinner still had to happen.
And the best part? It slow cooks while you live your life. You run errands. You fold laundry. You answer emails. You get kids to practice. You do whatever it is you do. Then you walk back in the house and that smell hits you—rich and savory and warm—and it honestly makes the day feel less sharp around the edges.
If you’re looking for a budget-friendly slow cooker ground beef stew that feeds a crowd and keeps your future self happy with leftovers, this is it.
Why You’ll Love This (especially on those “I can’t deal” days)
-
Budget-friendly ingredients. Nothing precious, nothing pricey.
-
Low effort, big reward. Browning the beef is the only real cooking.
-
One pot comfort. The slow cooker does the heavy lifting (and the dishes stay manageable).
-
Hearty, cozy flavor. Rich, meaty, and comforting without being fussy.
-
Leftovers are part of the plan. This is lunch tomorrow, too—and it reheats well.
Ingredients (and the very real “use what you’ve got” notes)
Here’s what I usually use. You can tweak it based on what’s in your kitchen, what’s on sale, or what’s quietly begging to be used up in your fridge drawer.
What you’ll need (feeds about 6, depending on appetites)
Main ingredients
-
2 pounds ground beef (I like 80/20)
-
4 medium russet potatoes, peeled and diced
-
2 large carrots, peeled and sliced
-
1 medium onion, chopped
Flavor builders
-
4 tablespoons tomato paste
-
2 beef bouillon cubes (or 2 teaspoons bouillon granules, or bouillon paste)
-
A few dashes Worcestershire sauce (optional, but good)
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 teaspoon dried oregano
-
Salt and pepper (start light, adjust later)
-
Hot water (enough to mostly cover everything)
Optional for thickening
-
1 tablespoon cornstarch + 2 tablespoons cold water
Ingredient notes (the stuff that helps it taste better)
Ground beef:
80/20 has enough fat to bring flavor. You’ll drain the excess after browning, so it won’t be greasy. If you use very lean beef, it’s still good—it just tastes a little less rich. Nothing a touch more bouillon and pepper can’t help.
Potatoes:
Russets soften and help thicken the broth naturally. Yukon Gold holds its shape a bit more. Either works. Just cut them into even-ish chunks so they cook at the same pace.
Tomato paste:
This is the “secret” without being secret. It deepens the flavor but doesn’t make it taste like tomato soup. If you’re someone who thinks they don’t like tomato paste, you’ll probably still like this stew.
Bouillon:
Bouillon is the budget cook’s best friend. I’ve used cubes, granules, and the paste kind (Better Than Bouillon is a popular one). Use what you have. This is not the moment for perfection.
Worcestershire:
It adds that savory depth that makes people go, “What is that flavor?” You only need a few shakes. If you don’t have it, it’s fine. If you do have it, you’ll be glad you used it.
Let’s Make It (Slow Cooker Style)
This is a great recipe for busy days. It’s also a great recipe for those days when you’re home but your patience is not. The slow cooker keeps things calm.
1) Brown the ground beef
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. I use a wooden spoon. A spatula works. Whatever is clean works.
Cook until it’s no longer pink—about 7–10 minutes.
Drain off extra grease, then transfer the beef to your slow cooker.
Don’t skip browning.
Could you toss raw beef into the slow cooker? Yes, you could. But browning builds flavor, and it keeps the meat texture better. This is the one step that turns “fine” into “people ask for it again.”
2) Chop the veggies
While the beef cooks, peel and dice your potatoes and carrots, and chop the onion.
Add them to the slow cooker with the beef.
A real-life tip:
If mornings are hectic, chop the veggies the night before and store them in the fridge. Then you can dump everything in the slow cooker in five minutes and feel wildly accomplished.
3) Season it
Sprinkle in:
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 teaspoon dried oregano
-
A pinch of salt and pepper
Stir gently.
Salt note: Bouillon brings salt, so go easy at first. You can always add more at the end. And you probably will.
4) Mix the broth
In a bowl or large measuring cup, stir together:
-
Tomato paste
-
2 cups hot water
-
Bouillon cubes (stir until dissolved)
-
Worcestershire sauce (if using)
Pour it into the slow cooker and stir.
If everything isn’t mostly covered, add a little more water. You don’t need to flood it, but you do want enough liquid for the potatoes to cook evenly.
5) Cook
Cover and cook:
-
Low: 7–8 hours
-
High: 4–5 hours
It’s done when the potatoes are fork-tender and the broth tastes rich.
And yes, that smell while it cooks? That’s half the point. It makes the house feel like you’re taking care of things, even when life is messy.
Optional: Thicken it up (if you like stew with a little body)
Some people love a brothy stew. I usually want it thicker—more like a bowl you can scoop up with bread.
About 30 minutes before it’s done, mix:
-
1 tablespoon cornstarch
-
2 tablespoons cold water
Stir that slurry into the slow cooker and let it finish cooking.
No cornstarch?
Mash a few potato chunks against the side of the slow cooker and stir them back in. It thickens naturally and feels old-school in the best way.
Serving Suggestions (and how we stretch it)
Before you serve, give it a final taste and adjust:
-
More pepper? Almost always.
-
More salt? Sometimes.
-
More Worcestershire? If it tastes a little flat, a tiny splash can perk it up.
We usually eat this with:
-
Crusty bread or dinner rolls (for dunking)
-
A simple salad if we want something fresh
-
Over rice when we need to stretch it
That rice trick is especially handy when you’ve got hungry people and you want the pot to feel like it goes further. It’s not fancy. It’s practical. And it works.
Variations (because this stew can handle your improvising)
This recipe is forgiving. It’s basically a cozy template.
Add more veggies:
Celery, green beans, peas, corn, bell pepper… toss in what you have. I’ve even added a handful of frozen mixed vegetables near the end and called it good.
Make it more tomato-forward:
Add a can of diced tomatoes. It turns the broth a little brighter and more tangy.
Add mushrooms:
If you sauté them first, they add a deep, earthy flavor. If you don’t sauté them, they still work, but sautéing makes them better. (Not mandatory, just true.)
Try different herbs:
A little thyme is lovely. Rosemary is strong, so go easy. One small pinch goes a long way.
Make it spicy:
Red pepper flakes, hot sauce, or a pinch of cayenne. If your family likes heat, it’s an easy upgrade.
Stretch it with beans:
A can of drained kidney beans or white beans makes it even more filling. Great for budget weeks.
Leftovers & Storage (this is where this stew really shines)
Fridge:
Keeps well for up to 4 days.
Freezer:
Freeze in portions for up to 3 months. It’s one of those meals that makes you feel like you did future-you a favor.
Reheat:
Microwave or stovetop. If it thickens a lot in the fridge (and it will), add a splash of water or broth and stir.
Little leftover trick:
Warm it on the stove, then toast bread and drag it through the bowl. That’s not a “serving idea.” That’s survival.
A few honest notes from my kitchen
-
If it tastes “meh” at the end, it usually needs salt or a tiny bit of brightness. A small splash of Worcestershire or even a little vinegar can help. Start small and taste again.
-
Try not to lift the slow cooker lid a hundred times. I know it’s tempting. But every time you peek, you lose heat and slow things down. (I say this as someone who still peeks.)
-
This stew looks humble, but it tastes richer the next day. So leftovers aren’t a consolation prize—they’re part of the plan.
Final Thoughts (the warm, honest kind)
Poor Man’s Stew isn’t trying to impress anybody. It’s just trying to feed people, make the house smell good, and carry you through a busy week without draining your wallet or your energy.
And somehow, that’s exactly why it feels special.
If you give it a try, tell me how you make it in your house. Do you add more veggies? Serve it over rice? Make it thicker? Keep it brothy? I love hearing the little tweaks people do, because those are the things that turn a recipe into a family staple.
Drop your questions too—I’m always happy to help you troubleshoot. And if your stew night includes cozy socks and a second bowl… well, you won’t be the first.
Slow Cooker Poor Man's Stew
Ingredients
- 2 lbs ground beef 80/20 preferred
- 4 medium russet potatoes peeled and diced
- 2 large carrots peeled and diced
- 1 medium onion chopped
- 4 tbsp tomato paste
- 2 beef bouillon cubes
- 2 cups hot water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- salt and pepper to taste
- Worcestershire sauce a few drops, optional
Instructions
- In a large skillet, brown ground beef over medium-high heat, breaking it up with a spoon. Cook 7–10 minutes until no longer pink. Drain excess fat.
- Transfer browned beef to a slow cooker. Add diced potatoes, carrots, and chopped onion.
- Sprinkle in garlic powder, onion powder, oregano, and a pinch of salt and pepper. Stir gently to combine.
- In a separate bowl, mix tomato paste, hot water, bouillon cubes (stir until dissolved), and Worcestershire sauce if using.
- Pour the broth mixture over the contents of the slow cooker. Stir to ensure even distribution.
- Cover and cook on low for 8 hours, or on high for 4–5 hours, until potatoes and carrots are tender.
- Taste and adjust seasoning before serving.
