Description
This comforting and hearty slow cooker stew is the ultimate ‘dump-and-go’ meal for busy households. By combining lean ground beef, earthy root vegetables, and a robust tomato-based broth, this recipe creates a deeply flavorful and nutritious dish. It is a rustic, approachable masterpiece that relies on patient low-heat cooking to meld simple pantry staples into a soul-warming dinner that is perfect for any night of the week.
Ingredients
1 lb ground beef (85-90% lean)
1 large yellow onion, diced
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into 3/4-inch cubes
3 carrots, peeled and sliced 1/2 inch thick
2 celery ribs, sliced
1 (15 oz) can kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
3 cups beef broth
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
Instructions
Brown the ground beef in a skillet over medium-high heat until fully cooked; drain excess fat.
Place the potatoes, carrots, celery, onion, and garlic into the slow cooker.
Add the browned ground beef and kidney beans to the vegetables.
Pour in the diced tomatoes, tomato sauce, and beef broth.
Stir in the Italian seasoning, salt, and pepper until well combined.
Cover and cook on low for 7-8 hours or on high for 3-4 hours until the vegetables are tender.
Stir before serving hot in bowls.
Notes
You can add extra vegetables like bell peppers or frozen peas during the last 30 minutes of cooking. Leftovers store well in an airtight container in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg