Name: Slow-Cooker Hamburger Stew with Cheddar Biscuit Topping
Prep time: 8 h 25 min
Total time: 8 h 25 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 yellow onion, diced; 2 cloves garlic, minced; 2 large carrots, sliced; 2 celery stalks, sliced; 1 large russet potato, diced; 1 cup frozen peas; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp paprika; 1/2 tsp black pepper; 1/2 tsp salt; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt (for biscuits); 2 tbsp cold unsalted butter, cubed; 1/2 cup shredded sharp cheddar cheese; 1/2 cup buttermilk (or milk plus 1 tsp lemon juice); Chopped fresh parsley (for garnish)

Slow-Cooker Hamburger Stew with Cheddar Biscuit Topping

TangyLemon8487

This slow-cooker hamburger stew is pure comfort, blending the classic flavors of a hearty burger in a cozy, family-style meal. Lean ground beef simmers with tender vegetables and savory broth, while a cheddar biscuit topping bakes right in the crockpot for bready, cheesy goodness in every bite. Layered with aromatic thyme and a hint of Worcestershire, each spoonful balances rich, tangy, and herby notes. The golden biscuits soak up the stew below, making this a one-pot wonder perfect for Wisconsin’s variable weather. Ideal for hands-off cooking and easy cleanup.

Ingredients

Instructions

In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess fat if needed.
Add the diced onion and garlic to the skillet. Sauté with the beef for 2-3 minutes until fragrant and softened.
Transfer beef mixture to the crockpot. Add carrots, celery, potato, peas, diced tomatoes with juice, beef broth, tomato paste, Worcestershire sauce, thyme, paprika, black pepper, and 1/2 tsp salt. Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
About 45 minutes before serving, make the cheddar biscuit topping: In a bowl, whisk flour, baking powder, baking soda, and 1/4 tsp salt. Cut in cold butter with fingers or pastry blender until mixture resembles coarse crumbs. Stir in cheddar cheese, then buttermilk to form a shaggy dough.
Drop spoonfuls of biscuit dough evenly over the surface of the hot stew in the crockpot. Cover and cook on high for 30-40 minutes, until biscuits are puffed and cooked through.
Ladle stew and biscuits into bowls. Sprinkle with fresh parsley before serving.