Description
A hearty and comforting slow cooker beef and potato stew that is perfect for any weeknight dinner.
Ingredients
Scale
- 450 g (1 lb) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, sliced
- 1 can (425 g / 15 oz) kidney beans, drained
- 1 can (425 g / 15 oz) corn, drained
- 1 can (400 g / 14 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Brown the ground beef in a skillet with onions and garlic. Drain excess fat.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Add half of the cooked beef mixture on top.
- Add half of the beans, corn, and diced tomatoes.
- Repeat with the remaining potatoes, beef, beans, corn, and tomatoes.
- In a bowl, whisk together beef broth, Worcestershire sauce, paprika, chili powder, salt, and pepper.
- Pour the mixture evenly over the ingredients in the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Notes
- This dish can be served topped with shredded cheddar cheese.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg