Description
A warm, hearty, and budget-friendly stew made with ground beef, potatoes, carrots, and a tomato-based broth, slow-cooked to perfection for a comforting and satisfying meal.
Ingredients
1 lb ground beef
4 medium potatoes, peeled and diced
3 large carrots, sliced
1 onion, chopped
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
3 cups beef broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
Salt and black pepper to taste
1 tbsp olive oil (optional, for browning beef)
Instructions
- In a skillet over medium heat, warm olive oil and brown the ground beef until no longer pink. Drain excess fat.
- Transfer the browned beef into the crock pot.
- Add the diced potatoes, sliced carrots, chopped onion, and minced garlic.
- Pour in the diced tomatoes (with juices), tomato paste, and beef broth.
- Add oregano, basil, smoked paprika, salt, and black pepper.
- Stir everything to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until vegetables are tender.
- Taste and adjust seasoning before serving.
Notes
For a vegetarian version, substitute lentils or plant-based meat for ground beef.
Add frozen peas or green beans in the last hour of cooking for added color and texture.
For extra heat, add crushed red pepper flakes or hot sauce.
Thicken the stew by mashing some potatoes or adding a cornstarch slurry at the end.
This stew is freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
