Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups russet potatoes, peeled and cubed into ½ inch pieces
  • 2 cups carrots, sliced into rounds
  • 1 cup frozen peas
  • 1 cup celery, sliced
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup plain Greek yogurt

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain any excess fat from the pan.
  3. Transfer the browned beef mixture into the slow cooker. Add the cubed potatoes, carrots, and celery.
  4. In a small bowl, whisk together the beef broth, tomato paste, thyme, smoked paprika, salt, and pepper until smooth. Pour the sauce over the ingredients and stir gently.
  5. Cover and cook on Low for 7-8 hours or High for 4 hours.
  6. Once the potatoes are tender and the sauce has thickened, turn off the heat. Stir in the frozen peas and the Greek yogurt until emulsified.