Ingredients
- 2 lb ground beef
- 1 medium onion, diced
- 3 tsp garlic, minced
- 3½ cups beef broth
- 1 tbsp Worcestershire sauce
- 5 carrots, cut into bite-size pieces
- 1 lb russet potatoes, peeled and cut into bite-size pieces
- 6 oz tomato paste
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- ¼ cup cold water
- 3 tbsp cornstarch
Instructions
- In a large skillet over medium-high heat, brown the ground beef for 6–7 minutes until fully cooked. Drain excess fat and transfer beef to a 6-quart slow cooker.
- Add diced onion, minced garlic, beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, black pepper, salt, rosemary, thyme, and bay leaves to the crock pot.
- Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours until vegetables are tender and flavors are well developed.
- In a small bowl, whisk together cold water and cornstarch until smooth. Stir the slurry into the stew and cook for an additional 10 minutes, or until the stew thickens.
- Remove bay leaves before serving. Enjoy hot as a satisfying main course.
Notes
- You can swap ground beef for ground turkey or chicken for a leaner option.
- Use frozen mixed vegetables for added convenience and variety.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- This stew pairs well with crusty bread or a simple side salad.
- Prep Time: 19 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 506
- Sugar: 5g
- Sodium: 1276mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 2g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 107mg
