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Ground Beef Stew

Since I work all day, it's great to come home knowing I have a very delicious meal simmering in the slow cooker. I like to serve generous helpings of this stew with corn bread muffins. - Mary jo Walker, Jasper, Tennessee
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings


  • 2 large potatoes, sliced
  • 2 medium carrots, sliced
  • 1 can (15 ounces) peas, drained
  • 3 medium onions, sliced
  • 2 celery ribs, sliced
  • 1-1/2 pounds ground beef, cooked and drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/3 cups water


  • In a 5-qt. slow cooker, layer the first six ingredients in the order listed. In a small bowl, combine soup and water. Pour over beef.
  • Cover and cook on low for 6-8 hours or until vegetables are tender.
Bake some corn bread muffins and freeze them alongside serving-size portions of the Ground Beef Stew. Pull both packages out of the freezer when you need a quick lunch.
Nutrition Facts
1 each: 385 calories, 11g fat (5g saturated fat), 56mg cholesterol, 580mg sodium, 46g carbohydrate (14g sugars, 7g fiber), 27g protein.

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  • msmonika
    Apr 28, 2014

    I really enjoyed this recipe. It was really inexpensive to make and lasted a long time! I personally prefer it without the cornbread muffins on the side. My husband said it reminded him of shephards pie. I loved the fact that it was hearty and filling. I also went ahead and portioned out the leftovers to take for work during the week. Did i mention how easy it is to make?? Im definitely gonna make it again!