Ground beef stew is simply a variation of beef stew, and like beef stew, you can vary it to use whatever vegetables you like or have on hand. This version is one that my family enjoys and that I like to make often.
Since I eat low carb, I usually make the stew without any potatoes (this recipe does not call for potatoes), but you could certainly add gold potatoes or sweet potatoes. I usually cook rice, potatoes, or quinoa and serve it separately, though my husband likes to mix it all together.
You’ve probably noticed as I post more and more slow cooker recipes on my site that I really love using my slow cooker. It gets all or most of dinner out of the way early in the day.
That works well for me because I’m much better at doing physical things (being on my feet cooking) in the early part of the day and sitting down to work in the afternoon and evening. Having dinner in the slow cooker allows me to keep working until very close to dinner time. (I work from home on this blog and as an editor for other blogs.)
This is a fairly large recipe that uses a 6 quart slow cooker. You can cut the recipe in half if you have a smaller cooker. Leftovers can be used for lunches.
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 ounce) diced tomatoes with juice
- 5 medium carrots, sliced ¼ inch (about 1½ cups)
- 1 cup gluten-free beef broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper
- 3 medium zucchini cut lengthwise and then in ½ inch slices (about 4 cups)
- Cook the ground beef in a skillet along with the copped onion until browned.
- Add the garlic and cook a minute or two until fragrant.
- Drain and add to a 6 quart slow cooker along with the tomatoes, carrots, broth, basil, oregano, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Add the zucchini and cook on high for 1 hour.