Ingredients:

  • 1 lb lean ground beef (85% or 90% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, cubed into ½ inch pieces
  • 3 medium carrots, sliced into rounds
  • 1 cup celery, diced
  • 1 cup frozen peas or corn
  • 4 cups low sodium beef broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a skillet over medium-high heat. Brown the ground beef and diced onions until the beef is no longer pink and the onions are translucent. Stir in the minced garlic for 60 seconds until fragrant, then drain the excess grease.
  2. Transfer the beef mixture into the slow cooker. Add the cubed potatoes, carrots, celery, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir until the tomato paste is fully integrated.
  3. Cover and cook on Low for 6 hours or High for 3 hours.
  4. Thirty minutes before serving, stir in the frozen peas or corn.
  5. Just before turning off the heat, stir in the red wine vinegar and fresh parsley.