Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 6 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup uncooked macaroni noodles
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until mahogany-brown, breaking it apart with a spatula.
  2. Drain the excess grease from the skillet. Stir in the diced onion and garlic for the last 2 minutes of browning until fragrant.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Add the cubed potatoes, carrots, celery, beef broth, Worcestershire sauce, thyme, salt, pepper, and the bay leaf. Stir gently to combine.
  5. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the potatoes are fork-tender.
  6. During the last 30 minutes of cooking, stir in the macaroni noodles and frozen peas.
  7. Remove the bay leaf and stir in fresh parsley just before serving.