Ingredients
2 lbs ground beef
4 medium russet potatoes, diced
2 medium carrots, diced
1 medium onion, chopped
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
4 tablespoons tomato paste
2 cups hot water
2 beef bouillon cubes
4 drops Worcestershire sauce
Directions
Brown the ground beef in a skillet over medium heat, then transfer it to a slow cooker.
Add the diced potatoes, carrots, and chopped onion to the slow cooker.
Season with onion powder, garlic powder, and dried oregano.
In a separate container, mix the tomato paste with hot water, crumble in the beef bouillon cubes, and add Worcestershire sauce.
Pour the tomato paste mixture over the ingredients in the slow cooker and gently mix everything together.
Cook on low heat for 7 hours.
Optionally, thicken the stew with a cornstarch slurry in the last 30 minutes of cooking.
Serve hot with your choice of sides.
Variations & Tips
For a bit of a kick, you can add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, and stir it into the stew during the last 30 minutes of cooking. For a different flavor profile, try substituting the ground beef with chunks of beef stew meat or even ground turkey for a lighter option. You can also add other vegetables like peas or green beans for extra color and nutrition.
