Ingredients:

  • 2 lbs lean ground beef (90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, diced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a skillet over medium high heat. Add 2 lbs lean ground beef and cook until the edges are charred and mahogany colored. Drain the excess fat. Note: Don't crowd the pan or the beef will steam instead of browning.
  2. Dice 1 medium yellow onion, 3 large carrots, and 2 stalks celery. Place them at the bottom of the slow cooker. Note: This creates the vegetable cushion.
  3. Spread the browned ground beef evenly over the vegetable layer.
  4. Mince 3 cloves of garlic and stir them into the beef.
  5. In a small bowl, whisk together 3 cups low sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp cracked black pepper.
  6. Pour the liquid mixture over the meat and vegetables, stirring gently to combine.
  7. Peel and cut 1.5 lbs Yukon Gold potatoes into 1 inch chunks. Nestle them into the liquid, making sure they are mostly submerged.
  8. Cover and cook on Low for 7 hours until the potatoes are tender and the sauce has thickened.
  9. Stir in 1 cup frozen peas 10 minutes before serving. Note: This preserves the color and texture.