When you need a hearty meal that practically cooks itself, this Slow Cooker Hamburger Potato Stew is exactly what you need. Made with seasoned ground beef, tender baby potatoes, mushrooms, onions, and a rich, creamy sauce, it’s the perfect comfort food for chilly evenings or busy weeknights.
Everything simmers low and slow, allowing the flavors to blend beautifully while the potatoes become perfectly tender. Finished with melted cheddar cheese and a dollop of sour cream, every bite is creamy, savory, and incredibly satisfying.
Whether you’re feeding a hungry family or meal prepping for the week, this easy crockpot recipe is guaranteed to become a favorite.
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker meal
- Rich, creamy, and full of flavor
- Budget-friendly ingredients
- Great for meal prep
- Kid-approved comfort food
- Perfect for cold weather
Ingredients
For the Stew
- 1½ pounds lean ground beef
- 1½ pounds baby Yukon Gold potatoes, halved
- 1 medium yellow onion, sliced
- 8 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
To Finish
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- Fresh chopped parsley
- Extra shredded cheddar (optional)
Equipment
- 6-quart slow cooker
- Large skillet
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat a large skillet over medium-high heat.
Cook the ground beef until no longer pink, breaking it into crumbles.
Drain any excess grease.
Step 2: Prepare the Slow Cooker
Add the potatoes, sliced onions, mushrooms, and garlic to the slow cooker.
Top with the browned ground beef.
Step 3: Make the Sauce
In a medium bowl, whisk together:
- Beef broth
- Cream of mushroom soup
- Worcestershire sauce
- Italian seasoning
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Pepper
Pour the mixture evenly over everything.
Step 4: Slow Cook
Cover with the lid.
Cook on:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The potatoes should be fork tender.
Step 5: Thicken
Mix together:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Stir into the stew.
Cook another 15–20 minutes until slightly thickened.
Step 6: Add the Cheese
Stir in the shredded cheddar until completely melted.
Step 7: Finish
Turn the slow cooker to Warm.
Fold in the sour cream until smooth and creamy.
Taste and adjust seasoning if needed.
Serve immediately.
Tips for Success
- Browning the beef first creates much better flavor.
- Yukon Gold potatoes hold their shape best.
- Cut potatoes into evenly sized pieces.
- Don’t overcook after adding the sour cream.
- Freshly shredded cheese melts much smoother than pre-shredded cheese.
Variations
Bacon Cheeseburger
Add:
- 6 slices cooked bacon
- Extra cheddar
Loaded Potato Version
Top with:
- Green onions
- Bacon
- Sour cream
- Cheddar
Vegetable Boost
Add:
- Carrots
- Celery
- Corn
- Green beans
Spicy Version
Mix in:
- Jalapeños
- Cayenne pepper
- Pepper Jack cheese
Storage
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freezing
Freeze without the sour cream for up to 3 months.
Thaw overnight before reheating.
Stir in fresh sour cream after reheating.
