Slow Cooker Ground Beef Stew

Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 384 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound lean ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 small onion, chopped
• ½ teaspoon dried thyme
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dried marjoram
• 2 cloves garlic, minced
• 1 cup diced carrots
• 4 potatoes, peeled and diced
• 1 cup vegetable broth
• 1 cup frozen green peas, thawed
• ½ cup tomato-vegetable juice cocktail
• 1 (8 ounce) can whole kernel corn, drained
• 1 (4.5 ounce) can mushroom pieces and stems, drained
• 1 teaspoon dried celery flakes
• 2 tablespoons sherry wine (Optional)

Recipe Instructions

Step 1

Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.

Step 2

Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.