Description
This Crockpot Ground Beef Vegetable Stew combines efficiency with deep, savory flavor. It transforms simple ingredients like lean beef and hearty root vegetables into a rich, cohesive meal, providing the ultimate 'set it and forget it' solution for anyone who values their time and health.
Ingredients
Scale
1.5 lbs Grass-fed Ground Beef
1 tbsp Extra Virgin Olive Oil
1 large Yellow Onio
4 cloves Garlic Cloves
3 large Carrots
3 stalks Celery Stalks
2 large Russet Potatoes
4 cups Beef Bone Broth
14.5 oz can Diced Tomatoes
1 tsp Dried Thyme
1 tsp Dried Rosemary
Sea Salt & Black Pepper to taste
Instructions
- Sear the Beef: Heat the Olive Oil in a large skillet over medium-high heat. Add the ground beef and brown it until no pink remains
- Sauté Aromatics: Add the diced onions and minced garlic to the skillet with the beef for the last 3 minutes of browning
- Drain Excess Fat: Drain excess fat if using non-lean beef
- Prepare the Crockpot: Place chopped carrots, celery, and potatoes into the bottom of the slow cooker
- Combine: Transfer the beef, onion, and garlic mixture into the slow cooker over the vegetables
- Liquid and Seasoning: Pour in the beef bone broth and diced tomatoes. Stir in thyme, rosemary, salt, and pepper
- Slow Cook: Cover and cook on Low for 7-8 hours or High for 4 hours
- Final Seasoning: Before serving, taste and adjust salt and pepper if necessary
Notes
You can use ground turkey or ground bison as protein swaps.
If starch intake is a concern, substitute russet potatoes with cauliflower or turnips.
- Prep Time: 15 mins
- Cook Time: 7-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg