Ingredients
- 2 pounds ground beef (80–85% lean)
- 4 cups peeled and diced russet potatoes (about 3–4 medium)
- 2 cups diced yellow onion (about 2 medium)
- 2 cans (28 ounces each) crushed or diced tomatoes with juice
Instructions
Brown the Beef
In a large skillet over medium-high heat, cook the ground beef, breaking it into small crumbles. Cook for 7–10 minutes until fully browned and no pink remains. Drain excess grease if needed.
Layer in the Slow Cooker
Transfer the cooked beef to the bottom of a 5–6 quart slow cooker and spread evenly.
Layer the diced potatoes over the beef, then add the diced onions on top. Do not stir.
Add the Tomatoes
Pour the canned tomatoes with all their juices over the top, covering the ingredients as evenly as possible. Gently press down if needed to help the liquid settle.
Cook
Cover and cook:
- On LOW for 7–8 hours
- On HIGH for 4–5 hours
The stew is ready when the potatoes are very tender and the onions are soft.
Stir and Serve
Gently stir everything together to combine into a rich stew. Taste and add salt and pepper if desired.
Serve hot directly from the slow cooker.
Tips and Variations
- Cut potatoes smaller and dice onions finely for a smoother texture
- Mash a few potatoes at the end to thicken the stew naturally
- For a thicker consistency, leave the lid slightly open during the last 20–30 minutes on HIGH
- Use fire-roasted or chili-seasoned tomatoes for extra flavor
- Serve over rice, pasta, or egg noodles to stretch the meal further
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day.
Serving Suggestions
Serve with crusty bread or a simple side salad. This stew is also excellent reheated and works well as a make-ahead meal for busy days.