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Slow Cooker Chuck Wagon Stew Recipe

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3.9 from 14 reviews

Slow cooker chuck wagon stew is a hearty and flavorful dish made with ground beef, baked beans, bell peppers, carrots, and a seasoned beef broth. This comforting stew requires minimal prep and cooks low and slow in a crockpot or can be quickly made using an Instant Pot, making it perfect for busy weeknights, family dinners, or meal prepping.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Protein

  • 1 pound ground beef, seasoned with salt and pepper

Vegetables

  • 1 bell pepper, chopped
  • 1/2 cup onion, diced
  • 1 large carrot, peeled and diced

Other Ingredients

  • 16 ounces canned baked beans
  • 1/2 cup ketchup
  • 1 1/2 cups beef broth
  • 1 teaspoon salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (or black pepper)
  • 1 tablespoon oil of your choice

Instructions

  1. Brown the Beef and Onions: Heat a large skillet over medium-high heat and add the oil. Once hot, add the ground beef and diced onion. Cook for approximately 3 to 5 minutes, crumbling the beef as it browns. When fully browned and onions are translucent, drain the excess grease.
  2. Assemble in Slow Cooker: Transfer the browned beef and onions to the slow cooker. Add the chopped bell pepper, diced carrot, baked beans, ketchup, beef broth, salt, garlic powder, and red pepper flakes. Stir everything together to combine well.
  3. Cook in Slow Cooker: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours until vegetables are tender and flavors meld.
  4. Instant Pot Alternative – Sauté: Turn on the Instant Pot to the sauté function. Add the oil to the pot. Once hot, add ground beef, bell pepper, and onion. Cook for 3 to 5 minutes, crumbling the beef until browned. Drain excess grease if necessary.
  5. Instant Pot Alternative – Pressure Cook: Add the baked beans, ketchup, beef broth, salt, garlic powder, and red pepper flakes to the pot. Stir to combine. Seal the lid and select manual pressure cook on high for 25 minutes. When done, perform a quick pressure release.
  6. Serve: Once cooked by either method, give the stew a good stir and serve hot. It pairs well with crusty bread or over rice for a complete meal.

Notes

  • You can adjust the spiciness by varying the amount of red pepper flakes.
  • Use ground beef with a bit of fat content (80/20) for best flavor and tenderness.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully.
  • If you prefer a thicker stew, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.
  • Vegetables can be substituted or added according to preference, such as potatoes or celery.

Find it online: https://allcookedup.com/slow-cooker-chuck-wagon-stew-recipe/