Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large Russet potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, sliced into thick coins
  • 2 stalks celery, sliced
  • 1 can (14.5 oz) Italian-seasoned diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Drain excess grease from the pan, leaving approximately 1 tablespoon for flavor, and transfer the mixture to the bottom of the slow cooker.
  5. Layer the cubed potatoes, sliced carrots, and celery on top of the beef.
  6. Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce.
  7. Sprinkle oregano, thyme, salt, and pepper over the top, then stir gently to combine.
  8. Cover and cook on Low for 8 hours until potatoes are fork tender.
  9. Stir in the frozen peas and allow them to heat through for 10 minutes.
  10. Mix cornstarch with cold water to create a slurry, stir into the stew, and heat until thickened.