Ingredients

• 1 lb (450g) ground beef
• 4 medium potatoes, peeled and diced (about 3 cups)
• 3 medium carrots, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz / 410g) diced tomatoes (with juice)
• 2 cups beef broth
• 1 cup frozen peas (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil

Instructions

1. Brown the Beef

Heat olive oil in a skillet over medium heat. Add the ground beef and cook until it’s fully browned, breaking it apart as it cooks. Once done, drain off any excess grease.
Tip: Browning the beef first adds richer flavor, but you can skip this step if you’re short on time.

2. Prepare the Slow Cooker

Place the diced potatoes, sliced carrots, chopped onion, and minced garlic into your slow cooker. Add the cooked ground beef on top.

3. Add Liquids and Base Ingredients

Pour in the diced tomatoes along with their juices. Add the tomato paste and beef broth, ensuring everything is evenly distributed.

4. Season the Stew

Sprinkle in the thyme, paprika, oregano, salt, and black pepper. Add the Worcestershire sauce, then gently stir everything together to combine.

5. Cook the Stew

Cover and cook on:

• Low for 7–8 hours, or
• High for 4–5 hours

The stew is ready when the vegetables are tender and the flavors have blended beautifully.

6. Final Touch

About 15 minutes before serving, stir in the frozen peas. Taste and adjust seasoning if needed.

7. Serve

Serve hot with crusty bread for a simple, hearty, and comforting meal.