Brown the Beef: In a skillet over medium heat, cook the
ground beef until no longer pink. Drain off any excess fat.
Combine in
Slow Cooker: Transfer the browned beef to the
slow cooker. Add the diced potatoes, sliced carrots, chopped onion, and minced garlic.
Add Liquids and Seasonings: Pour in the beef broth and the entire can of diced tomatoes. Add the Worcestershire sauce, salt, pepper, and dried thyme. Stir everything until well combined.
Cook: Cover and cook on low for 6-8 hours, or until the vegetables are fork-tender.
Serve: Taste the stew and adjust seasoning if desired. Serve hot.
Serving Suggestions & Tips
Serving Ideas: Enjoy this stew with a slice of crusty bread for dipping, or serve it over rice or egg noodles to make the meal more substantial. A dollop of sour cream or a sprinkle of shredded cheddar cheese adds a lovely richness.
Easy Variations:
Protein Swap: Substitute the ground beef with ground turkey or even 1-inch chunks of beef stew meat for a different texture.
Add Heat: Include a pinch of red pepper flakes with the other seasonings for a subtle kick.
Boost Veggies: Stir in a cup of frozen peas, corn, or green beans during the last 30 minutes of cooking. A can of drained and rinsed kidney beans also makes a great addition.
Make-Ahead Tip: You can brown the beef and chop the vegetables the night before to make morning prep even faster.
