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–+ servings

Slow Cooker Hamburger Stew

Savor the warmth of Slow Cooker Hamburger Stew, a delightful blend of russet potatoes, carrots, ground beef, and aromatic herbs. Infused with rich flavors of stewed tomatoes, beef broth, and a hint of Worcestershire and soy sauce, this stew is the epitome of comfort food made simple.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 30 minutes
Servings: 6

Ingredients
  

  • 2 pounds of russet potatoes
  • 1/2 pound of carrots approximately 4 carrots
  • 1 yellow onion
  • 2 cloves of garlic
  • 1/2 teaspoon of dried rosemary
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 pound of ground beef
  • 1 can 15 ounces of stewed tomatoes
  • 2 cups of beef broth
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 cup of frozen peas

Instructions

  • Preparation of Vegetables and Herbs: Begin by peeling and dicing the potatoes into cubes of approximately 1 inch in size. Proceed to peel and slice the carrots. Following this, finely dice the onion and mince the garlic. Place the prepared potatoes, carrots, onion, and garlic into a slow cooker of at least 5-quart capacity. Add dried rosemary, thyme, and black pepper to the mixture.
  • Cooking of Ground Beef: Utilize a skillet to brown the ground beef until it reaches a satisfactory level of cooking. Ensure to drain off the excess fat post-cooking. Transfer the browned and drained beef to the slow cooker. Subsequently, add the entire contents of the stewed tomatoes (inclusive of juices) to the cooker. Conclude this step by adding beef broth, Worcestershire sauce, and soy sauce.
  • Combining Ingredients in Slow Cooker: Stir the contents of the slow cooker gently to achieve an even combination of ingredients. Note that the broth may not completely cover the other ingredients in the cooker. Secure the lid on the slow cooker and set to cook on high for a duration of four hours, or alternatively on a low setting for eight hours.
  • Post-Cooking Procedure: Upon completion of the cooking duration (either four hours on high or eight hours on low), remove the lid of the slow cooker. Stir the stew, employing the back of a spoon to mash some of the potatoes, which aids in thickening the stew.
  • Final Addition and Seasoning: Introduce the frozen peas into the stew (thawing is not necessary) and stir to integrate them into the mixture. Conduct a taste test and, if required, add additional salt to adjust the seasoning. The need for extra salt will depend on the sodium content of the beef broth used. Serve the stew while hot, accompanied by bread for dipping.
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