Brown the meat
In a skillet over medium heat, brown the ground beef. Drain excess fat.Layer the slow cooker
Add the potatoes, carrots, onion, and garlic to the bottom of the slow cooker. Add the cooked beef on top.Add liquids and seasoning
Stir together the tomato paste, diced tomatoes, and beef broth. Pour over the meat and veggies. Sprinkle in oregano, basil, salt, and pepper.Cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes and carrots are tender.(Optional) Stir in frozen peas or corn during the last hour of cooking for extra color and sweetness.
Serve warm
Spoon into bowls and enjoy with crusty bread or biscuits!
Note:
This stew is incredibly flexible — you can swap the ground beef for ground turkey, add canned beans for extra protein, or throw in any leftover veggies you have on hand. It’s a great “clean-out-the-fridge” meal. For a thicker stew, mash a few of the potatoes before serving. Leftovers store well in the fridge for up to 4 days and taste even better the next day!
