Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes (with juice)
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
- In a skillet over medium heat, brown the ground beef with the onion and garlic for 5-7 minutes. Drain excess fat.
- In the Crock Pot, layer the potatoes, carrots, and green beans.
- Add the browned beef mixture, then pour in the diced tomatoes and add the kidney beans.
- In a bowl, mix beef broth, Worcestershire sauce, salt, black pepper, thyme, oregano, and bay leaf. Pour over the ingredients in the Crock Pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Remove bay leaf before serving.
Notes
Serve hot with crusty bread on the side. For a thicker stew, mash some of the potatoes or add cornstarch mixed with water.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg