Crock Pot Ground-Beef Stew


It was chilly day in Maine yesterday, which made it the perfect time to whip up something warm and tasty. We decided to throw together a Ground-Beef Stew recipe that we found in our favorite cookbook, Fix-It and Forget-It. It was pure awesomeness! We doubled the batch and cooked it in a 7-quart crock pot. We also used russet potatoes with the skins on, because that’s all we had on hand and we were too lazy to peel them. Next time, we’ll use small red potatoes. Don’t be afraid to get creative with the seasonings! Pontilicious added an extra heaping of garlic powder and some Emeril’s Essence to the pot. Just delicious! Enjoy!

Crock Pot Ground-Beef Stew

Serves 12
Prep time 35 minutes
Cook time 4 hours
Total time 4 hours, 35 minutes
Meal type

Lunch, Main Dish, Soup

From book

Fix-It and Forget-It


  • 1 Lb. ground beef (browned and drained)
  • 6 Medium potatoes (peeled (or not) and cubed)
  • 3 Cups water
  • 1 16 ounce package baby carrots
  • 2 Tablespoons dry onion soup mix
  • 1 garlic glove (minced)
  • 1 teaspoon Italian seasoning
  • 1-1 1/2 Teaspoon(s) salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 6 ounce can tomato paste
  • 1 10 3/4 can tomato soup


Step 1
In a skillet, cook beef over over medium heat until no longer pink. Drain.
Step 2
Combine potatoes, carrots, water, dry onion soup mix, garlic and seasonings in crock pot.
Step 3
Add beef. Mix well.
Step 4
Cover. Cook 4-5 hours on high or until vegetables are cooked to your liking.
Step 5
Stir in tomato paste and tomato soup.
Step 6
Cover. Cook an additional hour, or until heated through.


Recipe calls for a 3 1/2 quart crock pot. You can also double the batch. Just cook in a bigger crock pot – in the 7 quart range.

You can add the tomato paste and tomato soup with the rest of the ingredients, if that is more convenient.

Posted on by Crystal in Food & Recipes

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