Ingredients
- 2 lb ground beef
- 1 medium onion, diced
- 3 tsp garlic, minced
- 3 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 5 carrots, cut into bite-sized pieces
- 1 lb russet potatoes, washed, skinned, and cut into bite-sized pieces
- 6 oz tomato paste
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/4 cup cold water
- 3 tbsp cornstarch
Instructions
- In a large skillet over medium-high heat, cook the ground beef until fully browned, about 6-7 minutes. Drain any excess fat and transfer the beef to a 6-quart slow cooker.
- Add the diced onion, minced garlic, beef broth, Worcestershire sauce, carrots, potatoes, tomato paste, black pepper, salt, rosemary, thyme, and bay leaves to the slow cooker.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
- In a small bowl, whisk together the cold water and cornstarch until there are no lumps. Pour this mixture into the stew and stir to combine.
- Continue to cook for another 10 minutes, or until the sauce thickens to your desired consistency.
- Remove the bay leaves before serving. Enjoy!
Notes
- This stew can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- For added flavor, you can include peas, green beans, or corn to the stew.
- If you prefer a thicker stew, you can increase the cornstarch or let the stew cook uncovered for a longer period after adding the cornstarch mixture.
- Prep Time: 19 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 506 kcal
- Sugar: 7g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
