Slow Cooker Hamburger Stew
Ingredients
2 pounds russet potatoes
1/2 pound carrots (about 4 carrots)
1 yellow onion
2 cloves garlic
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon freshly cracked black pepper
1 pound ground beef
1 (15-ounce) can stewed tomatoes
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 cup frozen peas
Directions
Begin by peeling and dicing the potatoes into 1-inch cubes. Peel and slice the carrots. Mince the garlic and dice the onion.
Add the potatoes, onion, carrots, garlic, rosemary, pepper, and thyme to a slow cooker (4 quarts or larger).
In a skillet, brown the ground beef and drain the excess fat.
Add the drained and browned beef to the slow cooker along with the can of stewed tomatoes, including the juices.
Add the Worcestershire sauce, beef broth, and soy sauce to the slow cooker. Stir the contents of the slow cooker briefly to evenly combine the ingredients.
Place the lid on the slow cooker and cook on high heat for 4 hours, or on low heat for 8 hours.
After, remove the lid and stir the stew. Use the back of the spoon to mash the potatoes to thicken the stew.
Add in the frozen peas and stir to combine. Serve and enjoy!
