Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 large (200g) carrots, sliced into thick coins
  • 4 cups (950ml) beef broth, low sodium
  • 1 can (425g) diced tomatoes, Italian seasoned
  • 2 tbsp (32g) tomato paste
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary
  • ½ tsp (3g) black pepper
  • 1 tsp (6g) salt

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with a spoon, and cook until the meat is a deep mahogany-brown and no longer pink.
  3. Stir in the diced onion and minced garlic, cooking for another 3–5 minutes until the onion is translucent and fragrant. Drain excess grease if necessary.
  4. Transfer the browned beef mixture into the crock pot.
  5. Add the cubed potatoes, sliced carrots, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
  6. Stir well to ensure the tomato paste is fully integrated into the broth.
  7. Cover with a tight-fitting lid and cook on Low for 7–8 hours or High for 4–6 hours until potatoes are fork-tender and the broth has thickened.