Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1.5 lbs Russet potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 3 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef and cook until mahogany-brown and slightly crisp around the edges. Drain excess fat, leaving about one tablespoon in the pan. Stir in the diced onions and garlic, sautéing for 3–4 minutes until the onions become translucent and fragrant.
  2. Stir the tomato paste into the meat mixture, cooking for 2 minutes to caramelize the sugars. Pour in a splash of beef broth to scrape up the brown bits (fond) from the bottom of the pan. Transfer this concentrated mixture into the slow cooker.
  3. Add the potatoes, carrots, and celery to the slow cooker. Pour in the remaining beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir gently to ensure all vegetables are submerged. Cover and cook on Low for 7–8 hours or High for 4 hours.
  4. Fifteen minutes before serving, stir in the frozen peas. Taste and add an extra pinch of salt or a crack of black pepper if needed.