Ingredients:

  • 1 lb ground beef (85/15)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 large russet potatoes, peeled and cubed (approx. 1.5 lbs)
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 2 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat a large skillet over medium-high heat. Brown the ground beef and diced onions until the meat is caramelized and no longer pink. Drain excess grease to ensure a non-oily stew.
  2. Stir tomato paste and minced garlic into the meat mixture for 60 seconds until the paste darkens. Deglaze the pan with a splash of beef broth, scraping up the browned bits.
  3. Layer the cubed potatoes and sliced carrots at the bottom of a 6-quart slow cooker.
  4. Pour the beef and onion mixture over the vegetables. Add the celery, beef broth, Worcestershire sauce, oregano, smoked paprika, salt, and pepper.
  5. Cover and cook on High for 6 hours or Low for 8 hours until the vegetables are fork-tender.
  6. Stir in the frozen peas during the last 15 minutes of cooking time before serving.