Equipment Needed
- A large skillet
- A 6-quart or larger slow cooker
- A sharp knife and cutting board
- A slotted spoon
- Measuring spoons and cups
Step-by-Step Instructions
We start on the stovetop, and this step is non-negotiable for the best flavor. In your large skillet over medium-high heat, add the ground beef and the diced onion. Cook, breaking up the beef with your spoon, until the meat is fully browned and the onions are soft and translucent. In the last minute, add the minced garlic and stir until fragrant—you’ll smell it instantly. This isn’t just about cooking; it’s about creating fond, those delicious browned bits stuck to the pan. I’ve tried skipping this and adding raw beef directly to the crock pot, and the stew tastes bland and greasy in comparison. Once browned, I use a slotted spoon to transfer the mixture to the slow cooker, leaving any excess grease behind.
Now, for the effortless part. To the slow cooker with the beef, add your chopped potatoes and carrots. I like to cut them into similar-sized chunks so they cook evenly. Then, pour in the entire can of diced tomatoes with their juices—this adds a wonderful tang and body. Next, add the beef broth and all the seasonings: salt, pepper, Italian seasoning, and onion powder. The broth should come up to nearly cover the vegetables and meat; if it doesn’t, you can add a splash more water or broth. Give everything a good, gentle stir to distribute the seasonings.
Place the lid on your slow cooker. Here’s where you choose your day: you can cook it on LOW for 7-8 hours or on HIGH for 4-5 hours. I almost always choose low and slow. It fills the house with an anticipatory aroma all day and gives the flavors maximum time to meld. The first time I made this, I was impatient and used the high setting. While it was cooked, the vegetables weren’t quite as tender and the broth wasn’t as rich. Low and slow is the way to go for the most comforting result.(See the next page below to continue…)