Beefy Ground Beef-Red Potato Vegetable Stew

As a lady of leisure, I should not be cooking anything that comes in a can or the freezer or any of a dozen other modern conveniences. Oh yeah, right! Cooking from scratch is fine and it has its place.

Cooking with a crock pot, using frozen ingredients and ground meats does not make you a bad home-maker. It means you have a life, and you want to live it. Am I right?

Beefy Ground Beef-Red Potato Vegetable Stew
Cooking Spray as needed
1 lb small Red Potatoes
1 lb Ground Beef
14 oz can Italian Diced Tomatoes
16 oz package frozen Mixed Vegetables
1 cup Beef Stock
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Black Pepper to taste

Note: Look for mixed vegetables with a variety such as peas, corn, green beans and carrots. Mixed vegetables containing broccoli or zucchini tend to get soggy during the long, slow cook.

Spray a 5-quart slow cooker with cooking spray. Set aside.

Cut potatoes in half, place in the bowl of the slow cooker.

Spray a 10-inch non-stick skillet with cooking spray and heat over medium heat. Once warmed, brown the ground beef; breaking the meat apart as it cook. Drain drain.

Add beef, tomatoes, stew vegetables and beef stock to the slow cooker. Season with garlic powder, onion powder, and black pepper. Stir to blend.

Cover, and cook on LOW 4 to 6 hours. Serve with a toss salad.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen