Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups Russet potatoes, peeled and sliced into 1/4 rounds
  • 1 cup carrots, sliced into rounds
  • 1 cup frozen peas
  • 2 cups low sodium beef broth
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is mahogany-colored and the onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain the excess grease thoroughly using a colander.
  3. Spread the sliced potatoes and carrots evenly across the bottom of the slow cooker.
  4. Pour the browned beef mixture over the vegetables and sprinkle the smoked paprika and thyme over the meat layer.
  5. Whisk the flour into the beef broth until smooth, then pour the liquid over the beef.
  6. Cover and cook on Low for 6-8 hours or High for 4 hours.
  7. Once the potatoes are fork-tender, stir in the heavy cream and frozen peas.
  8. Top with shredded cheddar cheese, cover for another 15 minutes until the cheese is melted and bubbling.