Description
A hearty and budget-friendly slow cooker stew featuring ground beef, potatoes, and carrots, perfect for busy nights.
Ingredients
Units
Scale
Meat
- 1 pound Ground beef (Can be browned for better texture and flavor)
Vegetables
- 4 cups Potatoes, chopped (Yukon gold or red potatoes recommended)
- 2 cups Carrots, sliced (Classic and sweet)
- 1 medium Onion, diced
- 1 clove Garlic, minced (Optional but recommended)
Liquids
- 4 cups Beef broth (Can substitute chicken broth if needed)
- 2 tablespoons Tomato paste (Or a tomato-based alternative)
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 pinch Thyme (Optional, for added flavor)
Instructions
Preparation
- Brown the ground beef in a skillet, season lightly with salt and pepper, and drain grease.
- Add the potatoes, carrots, onion, and garlic to the slow cooker.
- Spoon in the tomato paste and stir it around to incorporate.
- Add the cooked ground beef into the slow cooker.
- Pour in beef broth until everything is covered.
- Add remaining seasonings, stir well, cover, and set to cook.
Cooking
- Cook on LOW for 7 to 8 hours or HIGH for 3.5 to 4.5 hours.
Serving
- Test doneness of vegetables with a fork. They should be tender.
- Serve with buttered bread, biscuits, or a simple green salad.
Notes
This stew tastes even better the next day! You can also freeze leftovers for up to 3 months. Adjust the thickness by mashing some potatoes or using cornstarch.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
