Ground Beef & Vegetable Stew Recipe – Easy Slow Cooker & Instant Pot

Last Updated on 2 months by Neha Deshmukh

Ground Beef & Vegetable Stew Recipe – Easy Slow Cooker & Instant Pot

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, hearty meals that don’t require a ton of fuss. This Ground Beef & Vegetable Stew is exactly that. I first made this on a chilly evening when I was craving something warm and filling, and it’s been a family favorite ever since. It’s perfect for a weeknight dinner, and even better when you let the slow cooker or Instant Pot do most of the work!

Why You’ll Love This Recipe

This stew is a winner for so many reasons. It’s packed with flavour, incredibly easy to make, and uses simple ingredients you probably already have in your pantry. Plus, it’s wonderfully versatile – you can easily adapt it to your taste preferences. Whether you’re a slow cooker devotee or an Instant Pot enthusiast, this recipe has you covered. It’s a real hug in a bowl!

Ingredients

Here’s what you’ll need to create this delicious stew:

• 1 lb grass-fed organic beef
• 1 green bell pepper (seeded and diced)
• 1 large onion (diced)
• 4 large carrots (chopped small)
• 26 oz finely chopped tomatoes
• ?? teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon gluten-free worcestershire sauce
• 4 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Pinch of cumin
• Dairy-free sour cream (optional)
• Diced onions (optional)
• Sliced jalapenos (optional)

Ingredient Notes

Let’s talk ingredients! Using grass-fed beef really elevates the flavour of this stew – it’s worth the splurge if you can. I always reach for organic when I can, too.

Worcestershire sauce adds a lovely umami depth, but it often contains gluten. Make sure to use a gluten-free version, like the one I’ve specified.

And the spice blend? Don’t be shy! Chili powder and paprika aren’t just about heat; they bring a beautiful warmth and colour. I love using a blend of different chili powders for a more complex flavour. A pinch of cumin adds an earthy note that ties everything together. It’s a little nod to the Indian flavours I love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, brown the ground beef in a skillet over high heat (if you’re using a slow cooker) or using the Instant Pot’s sauté function until it’s no longer pink. Don’t drain the fat – that adds flavour!
2. Transfer the beef (including all that lovely fat) to your slow cooker. If you’re using the Instant Pot, you can leave the beef right in the pot.
3. Now, add the diced bell pepper, onion, chopped carrots, tomatoes, black pepper, salt, onion powder, parsley, Worcestershire sauce, chili powder, paprika, garlic powder, and that little pinch of cumin. Give everything a good mix to make sure the beef and veggies are nicely coated in all those spices.
4. Slow Cooker: Cover and cook on low for 8 hours, or on high for 5 hours. The longer it simmers, the more the flavours meld together! Instant Pot: Secure the lid, select the Meat/Stew setting, and pressure cook for 35 minutes.
5. Once the cooking time is up, let the pressure release naturally on the Instant Pot (this takes about 10-15 minutes). Or, if you’re in a hurry, you can do a quick release.
6. Finally, give the stew a taste and adjust the seasoning if needed. Sometimes I add a little extra salt or chili powder, depending on my mood.

Expert Tips

• Don’t overcrowd the skillet when browning the beef. Work in batches if necessary to get a good sear.
• For a richer flavour, use beef broth instead of water.
• If you want a thicker stew, mash some of the carrots with a fork before serving.

Variations

This stew is a blank canvas for your creativity!

• My friend Sarah loves adding a can of drained and rinsed kidney beans for extra protein and fibre.
• My family enjoys a touch of sweetness, so I sometimes add a tablespoon of tomato paste.
• For a bit of a kick, add a chopped jalapeño along with the other vegetables.

Vegan Adaptation

Want to make this stew vegan? No problem! Simply substitute the ground beef with 1 lb of crumbled plant-based beef alternative. Ensure your Worcestershire sauce is vegan-friendly (some contain anchovies!).

Gluten-Free Notes

This recipe is naturally gluten-free, as long as you use gluten-free Worcestershire sauce. Always double-check the label!

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the chili powder to 2 teaspoons.
• Medium: Stick with the 4 teaspoons of chili powder.
• Spicy: Add an extra teaspoon of chili powder and a pinch of cayenne pepper.

Slow Cooker vs. Instant Pot Comparison

Both methods work beautifully! The slow cooker gives you a super tender, deeply flavourful stew, but it takes longer. The Instant Pot is much faster, and still delivers a delicious result. It really comes down to personal preference and how much time you have.

Serving Suggestions

Serve this stew hot, straight from the pot! It’s fantastic on its own, or with a side of crusty bread for soaking up all that delicious sauce. A dollop of dairy-free sour cream, a sprinkle of diced onions, or a few slices of jalapeño are also great toppings.

Storage Instructions

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes really well! Just transfer it to a freezer-safe container and it will keep for up to 3 months.

FAQs

Is this stew suitable for meal prepping?

Absolutely! It’s perfect for meal prepping. Make a big batch on Sunday and enjoy it for lunches throughout the week.

Can I use different vegetables in this stew?

Definitely! Feel free to swap out the carrots and bell pepper for other veggies like potatoes, sweet potatoes, zucchini, or peas.

What is a good substitute for Worcestershire sauce?

If you can’t find gluten-free Worcestershire sauce, you can make a substitute by combining 1 tablespoon of soy sauce (or tamari for gluten-free), 1 teaspoon of vinegar, and a pinch of sugar.

How can I make the stew thicker?

Mash some of the carrots with a fork, or stir in a tablespoon of cornstarch mixed with a little cold water.

Can I freeze leftover stew?

Yes! It freezes beautifully. Just make sure to let it cool completely before transferring it to a freezer-safe container.