Ingredients:

  • 2 lbs ground beef (80/20 blend for flavor)
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 1 cup bell peppers (any color), diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Prepare the Ingredients: Dice the onions, garlic, carrots, celery, and bell peppers according to the measurements provided.
  2. Brown the Ground Beef: In a large skillet over medium heat, add a splash of oil if desired and brown the ground beef until fully cooked. Use a wooden spoon to break it into small pieces while cooking. Season with salt and pepper during browning. Drain excess fat if necessary.
  3. Combine in Crock Pot: Transfer the browned meat into your crock pot. Add in the diced onions, minced garlic, sliced carrots, chopped celery, and diced bell peppers.
  4. Add Liquids & Seasoning: Pour in the canned tomatoes with their juice and add beef broth. Stir in tomato paste, Worcestershire sauce, thyme, oregano; mix well to combine all ingredients evenly.
  5. Cook: Cover your crock pot with its lid and set it on low for 6 to 8 hours or high for 3 to 4 hours until vegetables are tender.
  6. Taste & Adjust Seasoning: About half an hour before serving time; taste your stew. Adjust seasoning by adding more salt or pepper as needed.
  7. Serve: Ladle hot stew into bowls and enjoy!