Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 3 large Russet potatoes, peeled and cubed into 1-inch pieces
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 can (15 oz) diced tomatoes
  • 3 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the ground beef and diced onion to the skillet. Cook until the beef is browned and no longer pink, stirring occasionally.
  3. Stir in the minced garlic and Worcestershire sauce; cook for another 60 seconds until the garlic becomes fragrant.
  4. Transfer the browned beef mixture to the bottom of the slow cooker.
  5. Layer in the cubed potatoes, carrots, and celery on top of the beef.
  6. Pour in the beef broth and diced tomatoes.
  7. Stir in the tomato paste, dried oregano, dried thyme, bay leaf, salt, and pepper.
  8. Cover and cook on Low for 7 hours or High for 4 hours.
  9. Optional: Mix cornstarch and water to create a slurry, stir into the stew during the last 30 minutes of cooking to thicken.