Description
Discover how to make a delicious and budget-friendly Crock Pot Poor Man’s Stew with this easy recipe. Perfect for a hearty and satisfying meal!
Ingredients
- 2 tablespoons vegetable oil (30 ml)
- 1 medium onion (sliced into chunks)
- 2 cloves garlic (minced)
- 1 pound ground beef (450 g)
- 5 ounces diced tomatoes (canned) (411 g)
- 4 cups beef stock (can sub chicken broth) (946 ml)
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) cracked pepper
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) Italian Seasoning
- 2 medium potatoes (peeled and diced large)
- 2 medium carrots (roughly chopped)
- 2 celery stalks (diced)
- 1 cup frozen peas (236 ml) (add these at the end of cooking time)
- 2 tablespoons (30 ml) all-purpose flour
Instructions
- Peel and dice the potatoes, carrots, and celery into large pieces, and cut the onion into chunks. Mince the garlic cloves finely.
- Warm the vegetable oil in a large skillet over medium heat and sauté the onions until they become tender.
- Introduce the minced garlic and cook for an additional 30 seconds.
- Add the ground beef to the pan and cook until it is browned, then remove any excess grease.
- In a large bowl, combine the canned diced tomatoes, beef stock, onion powder, garlic powder, and Italian seasoning.
- Transfer the browned beef mixture, the tomato and stock mixture, and the diced potatoes, carrots, and celery into your slow cooker.
- Place the lid on the slow cooker and let it cook on low heat for 6 hours or on high for 4 hours.
- Take out about half a cup of the cooking liquid, blend it with the flour until smooth, and then pour it back into the slow cooker.
- At this point, add the frozen peas.
- Allow the stew to cook for an additional 30 minutes.
Notes
- Mix extra cooking liquid with flour for a thicker stew. Add bell peppers or zucchini for more texture. Adjust salt, pepper, or Italian seasoning to taste.
