Incorporating ideas from other reviewers, I adapted a skillet ground beef stew recipe to a slow cooker version when we needed a meal ready when we got home. We loved this over hot biscuits. It’s the ultimate comfort food with veggies included! Don’t let the spices scare you or skimp on them; they make this a delicious meal!
Preparation Details
Prep Time: 25 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 35 mins
Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup vegetable broth
- ½ cup tomato-vegetable juice cocktail
- 2 tablespoons sherry wine (Optional)
- 2 teaspoons Worcestershire sauce
- 4 potatoes, peeled and diced
- 1 (8 ounce) can whole kernel corn, drained
- 1 cup frozen green peas, thawed
- 1 cup diced carrots
- 1 (4.5 ounce) can mushroom pieces and stems, drained
- 1 teaspoon dried celery flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
Steps
- Cook and stir ground beef, onion, and garlic in a skillet over medium heat until beef completely browned, about 10 minutes. Drain excess grease.
- Add mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce to a slow cooker; stir to combine. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover slow cooker.
- Cook on Low until vegetables are tender and sauce is thickened, about 8 hours; or cook on High for 4 hours.
