Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat. :contentReference[oaicite:2]{index=2}
- Transfer the browned beef to your crockpot. Add the chopped onion, carrots, celery, and cubed potatoes. :contentReference[oaicite:3]{index=3}
- Pour in the beef broth and diced tomatoes with their juice. Stir in Worcestershire sauce, oregano, garlic powder, salt, and black pepper. :contentReference[oaicite:4]{index=4}
- Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours until the vegetables are tender and the flavors are well blended. :contentReference[oaicite:5]{index=5}
- Stir before serving. Adjust seasoning if needed and serve hot with crusty bread or over rice. :contentReference[oaicite:6]{index=6}
Notes
This stew is very flexible — you can add other vegetables like peas or green beans near the end of cooking. For a thicker stew, mash some of the potatoes against the crockpot sides. :contentReference[oaicite:7]{index=7}
