Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, peeled and sliced into ½-inch rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 3 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the 2 lbs ground beef in a large skillet over medium high heat. Brown it thoroughly, breaking it into small crumbles, until no pink remains and the edges are slightly crispy.
  2. Add the diced yellow onion to the skillet with the beef during the last 3 minutes of browning. Cook until the onion is translucent and fragrant. Stir in the minced garlic and 2 tbsp tomato paste. Sauté for 1 minute until the paste turns a deep brick red.
  3. Deglaze the pan. Pour a splash of the beef broth into the skillet, scraping the bottom with a wooden spoon to release the brown bits (the fond).
  4. Transfer the beef mixture into the Crockpot. Add the 1.5 lbs cubed potatoes, 3 sliced carrots, and 2 sliced celery stalks.
  5. Season the base. Sprinkle the thyme, oregano, sea salt, and black pepper over the vegetables. Drop in the 2 bay leaves and add 1 tbsp Worcestershire sauce.
  6. Add the liquid. Pour in the 3 cups of beef broth. Stir gently to combine the ingredients.
  7. Simmer low and slow. Cover and cook on Low for 6 hours until the potatoes are fork tender and the carrots are soft.
  8. Thicken the gravy. In a small jar, whisk 2 tbsp cornstarch with 2 tbsp cold water. Stir this slurry into the stew. Cook on High for an additional 15 minutes until the liquid is glossy and thickened.
  9. Final touch. Stir in the 1 cup of frozen peas. Let them sit for 5 minutes in the residual heat until they are bright green and heated through.