Ingredients:

  • 1 lb lean ground beef (85% or 90% lean)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 can (10.5 oz) condensed tomato soup
  • 1 can (14.5 oz) diced tomatoes with Italian seasoning
  • 1 cup beef broth, low sodium
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart, until the beef is mahogany-colored and no longer pink.
  2. Stir in the minced garlic for the last 60 seconds until fragrant, then transfer the mixture into the crockpot.
  3. Add the cubed potatoes, carrots, and celery to the crockpot.
  4. Pour in the condensed tomato soup, diced tomatoes, beef broth, thyme, salt, and pepper. Stir until all ingredients are evenly coated.
  5. Secure the lid and cook on Low for 6 hours or High for 3-4 hours, until the potatoes are fork-tender.
  6. Stir in the frozen peas during the last 15 minutes of cooking to ensure they stay bright green.
  7. Give the stew a final stir to incorporate the textures before serving.