Savory Crockpot Ground Beef and Vegetable Stew

Prep Time 20

Cook Time 6

Total Time 6 20

Servings 6

Lean ground beef 85/15 or 90/10 blend recommended used to minimize grease in the slow cooker setup for the stew base recipe component here without extra oil draining n...
1 lb Lean ground beef 85/15 or 90/10 blend
1 medium Yellow onion Chopped
3 medium Bell peppers 1 red, 1 orange, 1 green; chopped
3 large Carrots Sliced into rounds
3 medium Russet potatoes Peeled and cubed
4 cups Beef broth Low sodium preferred
15 oz Tomato sauce Canned
2 tbsp Worcestershire sauce
1 tbsp Soy sauce For color and depth
2 cloves Garlic Minced
1 tsp Italian seasoning
2 tbsp Cornstarch Optional, for thickening
2 tbsp Water Cold, for cornstarch slurry

In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and onions are translucent. Drain excess grease.
Transfer the beef mixture to a 6-quart slow cooker.
Add the chopped red, orange, and green bell peppers, sliced carrots, and cubed potatoes to the slow cooker.
In a separate bowl, whisk together the beef broth, tomato sauce, Worcestershire sauce, soy sauce, minced garlic, Italian seasoning, salt, and pepper.
Pour the liquid mixture over the ingredients in the slow cooker and stir gently to combine.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours, until vegetables are tender.
To thicken the stew (optional): In the final 30 minutes of cooking, whisk the cornstarch and cold water in a small bowl to create a slurry. Stir into the stew and cook on High until thickened.
Taste and adjust seasoning with salt and pepper before serving.