Equipment Needed
- Large skillet
- Slow cooker (6-quart or larger)
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Ladle
Step-by-Step Instructions
I always start by browning the ground beef, and this is the only real “work” involved. I heat my skillet over medium-high heat and add the beef, breaking it up with a wooden spoon as it cooks. I cook it until it’s no longer pink and has developed some nice, browned bits on the bottom of the pan—that’s pure flavor! As it browns, I sprinkle in the salt, pepper, Italian seasoning, onion powder, and minced garlic right into the meat. This seasons the beef from the inside out and toasts the spices, waking up their oils. Once browned, I drain any excess grease.
While the beef is browning, I prep my vegetables. I peel and chop the potatoes into hearty, bite-sized chunks. I don’t make them too small, or they’ll turn to mush over the long cook time. I peel and slice the carrots and dice the onion. There’s something wonderfully rustic about prepping root vegetables, knowing they’re going to become so tender and sweet. I add all these chopped veggies directly into the bowl of my slow cooker.
To the slow cooker, on top of the mountain of vegetables, I add the entire can of diced tomatoes with their juices. Then, I spoon the browned, beautifully seasoned ground beef over everything. I pour the 2 cups of beef broth over the top. At this stage, it looks like separate layers, but I promise, the magic is about to happen. I give everything one gentle stir, just to combine the broth with the tomatoes and start the flavors mingling.(See the next page below to continue…)