Slow Cooker 4-Ingredient Mulligan Stew

Ingredients

• 2 lb Ground beef (80–85% lean)
• 4 cup Russet potatoes (Peeled and diced; about 3–4 medium potatoes)
• 2 cup Yellow onion (Diced; about 2 medium onions)
• 2 can Crushed or diced tomatoes with juice (28 ounces each)
• Salt (Optional; add a pinch at the table to taste)
• Black pepper (Optional; add at the table to taste)

Steps

1. 1

   In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Continue for 7–10 minutes, until no pink remains and most of the liquid has evaporated. Drain off excess grease if desired.

2. 2

   Transfer the browned ground beef to the bottom of a large 5–6-quart slow cooker and spread it into an even layer.

3. 3

   Layer the diced potatoes over the beef. Do not stir yet.

4. 4

   Scatter the diced onions evenly over the potatoes. Keeping the layers undisturbed helps the potatoes and onions cook evenly in the tomato broth.

5. 5

   Pour the canned tomatoes and all their juices over the onions and potatoes, covering the ingredients as much as possible. If the tomatoes are very thick, gently shake the slow cooker or lightly press down with a spoon to help the liquid settle around the ingredients.

6. 6

   Cover the slow cooker with its lid. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the potatoes are very tender and the onions are soft and nearly melted into the broth.

7. 7

   When cooking is complete, gently stir from the bottom to combine the beef, potatoes, onions, and tomatoes into a rich, dark tomato-based broth.

8. 8

   Taste and add a pinch of salt and black pepper at the table if desired.

9. 9

   Ladle the stew hot directly from the slow cooker, making sure each serving contains beef, potatoes, onions, and broth. Keep the slow cooker on its WARM setting if serving family members over the course of the evening.

Notes

Serve with thick slices of buttered white or wheat bread, saltine crackers, cornbread, a green salad, or steamed vegetables. To thicken the stew, mash some potatoes against the side of the slow cooker and stir them back in, or leave the lid slightly ajar for the last 20–30 minutes on HIGH. Leftovers keep refrigerated for up to 3 days. The stew can also be served over cooked rice, elbow macaroni, or egg noodles. Optional variations include smaller potato dice and finely diced onions, plain crushed tomatoes for a milder flavor, or diced tomatoes with green chilies or fire-roasted tomatoes for more zip.

Nutrition per serving

• main
• slow-cooked
• slow cooker
• comfort food
• budget-friendly
• American
• gluten-free
• make-ahead