YOUR SOLIN GENERATED RECIPE
Slow-Cooked Beef and Potato Stew
Lean ground beef and tender gold potatoes slow-cooked in a savory herb-infused broth for a comforting and velvety meal.
INGREDIENTS
8 oz Ground beef (93% lean)
0.25 cup Yukon gold potatoes
0.5 cup Carrots
0.25 cup Yellow onion
1 cup Beef broth
1 tbsp Tomato paste
1 tsp Garlic
0.5 tsp Dried thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Olive oil
PREPARATION
Heat the olive oil in a skillet over medium-high heat and brown the ground beef until fully cooked, then drain any excess fat.
Place the browned beef, diced potatoes, sliced carrots, and diced onions into the slow cooker.
In a small bowl, whisk together the beef broth, tomato paste, minced garlic, dried thyme, sea salt, and black pepper.
Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are fork-tender.
Stir the stew once more before serving to incorporate the thickened juices.