Ingredients
Scale
- 1 pound ground beef
- 1.5 pounds potatoes (about 3 medium), cut into large dice
- 3 carrots, thickly sliced
- 1 onion, diced
- 1-2 garlic cloves, minced
- 6 oz can tomato paste
- 2 cups water or beef broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Optional: shredded cheddar cheese for serving
- Optional: fresh parsley for garnish
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess fat and transfer to the slow cooker.
- Prep the Vegetables: Meanwhile, wash and cut the potatoes, carrots, and onion into uniform pieces.
- Create the Sauce Base: In a bowl, whisk together the tomato paste, water or broth, salt, pepper, minced garlic, onion powder, and oregano until well combined.
- Layer the Ingredients: Add the prepared vegetables to the slow cooker, followed by the browned beef and the sauce mixture. Stir gently to combine all ingredients.
- Set and Forget: Cover and cook on low for 7 hours, avoiding the temptation to lift the lid during cooking.
- Final Touches: Once done, taste and adjust seasonings if needed. Serve hot, garnished with shredded cheese and fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 7 hours
