Ingredients:

  • 1 lb 90% lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until the meat is mahogany-colored and no longer pink. Drain excess fat.
  2. Stir in the diced onions and garlic for the last 2 minutes of searing until fragrant.
  3. Transfer the browned beef mixture into the slow cooker. Layer in the cubed potatoes, sliced carrots, and celery.
  4. In a small bowl, whisk the tomato paste into the beef broth until smooth, then pour the liquid over the meat and vegetables.
  5. Stir in the thyme and rosemary, and place the bay leaf on top.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours until potatoes are fork-tender.
  7. Stir in the frozen peas during the last 15 minutes of cooking to keep them vibrant and plump.