Slow Cooker Hamburger Stew
The slow-cooked burger stew combines the flavors of a hamburger with the comfort of a stew. Ground beef, potatoes, tomatoes, mustard, seasoning… This comforting stew is hearty and tasty. You can also make this easy ground beef recipe in the Instant Pot.
Ingredients for burger stew
- Celery pepper
- diced Tomato broth Dry
- (salt and pepper)
How to make hamburger stew
in the pot of Slow cooking
Making hamburger stew is very easy, especially when you use the slow cooker or pressure cooker (Instant Pot).
- Heat the oil in a large skillet. When hot, add the ground beef, onion and pepper. Cook for 5 to 7 minutes or until ground beef is no longer pink. Shred the ground beef while cooking. Add the garlic and cook an extra minute. Drain the fat.
- Add the ground beef mixture to the slow cooker along with all the other ingredients. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turn on the pressure cooker and select stir-fry. Add the oil. When hot, add ground beef, bell pepper, onion and celery. Cook 5-7 minutes, shredding ground beef while cooking. Add the garlic and cook an extra minute. Drain the grease from the Instant Pot.
- Add all remaining ingredients
- Close the lid and seal the valve. Set at high pressure and cook for 20 minutes. When the cooking time is complete, quickly release the pressure.
A stew inspired by a hearty
Burger stew is a recipe for hearty and comforting food. I tried to embrace the burger flavors without it being too overwhelming. I also wanted this stew to be whole30 compliant. If you’re looking to lighten this burger stew, skip the fries. If you do, this stew will be low-carb and ketogenic.
WHAT KIND OF POTATOES TO USE
I prefer to use chopped baby potatoes when making this burger stew recipe. What you see in the photos stung baby yellow potatoes. Waxy potatoes always work best for slow cooking because they hold their shape better than other forms of potatoes. That said, like most of my recipes, I encourage you to use the ingredients you have and like. That is, you can use your preferred potato, be it a waxy potato like red or yellow, reddish potato, sweet potato, etc. If you use non-waxy potatoes like reddish or sweet potatoes, I suggest you cut them into larger pieces than you normally would. This will help them maintain their shape during the cooking process and not become soft for you.
Stew or soup
This is a stew. Many people mislabel soups as stews and vice versa. I’m guilty of it, many of my stew recipes on this blog are actually soups. The main difference between the two is the amount of liquid used. In a stew, the food is barely covered with liquid, so stews can be served on plates. If you want to make this a hamburger meat soup, add an additional 6 cups of beef broth or a combination of broth and water (to reduce sodium).
If you have leftover burger stew, you can store or freeze it for later use. Store leftover stew in an airtight container in the refrigerator for 3-4 days. To freeze the burger stew, let the stew cool completely. Once cooled, add the stew to an airtight container or freezer-safe plastic bag. Store the stew in your freezer for up to 2 months. To reheat frozen stew, you have two options. You can thaw the stew overnight in the refrigerator OR add the stew directly to the slow cooker or Instant Pot & thaw on the warm setting!
FAQs and tips
- Don’t have dry mustard? Use regular mustard instead.
- Skip the potatoes to make this low-carb/ketogenic stew
- I used a 6 quart/o Instant Pot
- You can find a modified version of this recipe in my first cookbook, The Easy & Healthy Slow Cooker Cookbook.
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