Pour beef broth over ground beef, together with 3 ingredients, into slow cooker for a comforting dinner that's my default when I don't know what to make

 Serves 6

Prep Time: 10 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)

Ingredients

• 1½ lbs ground beef (80/20 or lean)

• 4 medium russet potatoes, peeled and diced

• 3 medium carrots, peeled and sliced

• 1 medium yellow onion, diced

• 4 cups beef broth (low‑sodium preferred)

• 1 teaspoon salt

• ½ teaspoon black pepper

Optional additions (still keeping it simple):

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 2 tablespoons tomato paste

Instructions

1. Layer the slow cooker – Place the raw ground beef in the bottom of a 6‑quart slow cooker, breaking it up slightly with a spoon or your hands.

2. Add vegetables – Scatter the diced potatoes, sliced carrots, and diced onion over the beef.

3. Season – Sprinkle with salt and pepper.

4. Add broth – Pour the beef broth evenly over everything. Do not stir.

5. Cook – Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the vegetables are tender and the beef is fully cooked.

6. Break up the beef – About 30 minutes before serving, use a spoon to break the ground beef into smaller pieces, stirring gently to combine. If you prefer a thicker stew, let it cook uncovered for the last 20–30 minutes, or stir in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water and cook for another 10–15 minutes.

7. Serve – Ladle into bowls and enjoy.

Serving Suggestions

• Serve with buttered bread, warm biscuits, or saltine crackers to soak up the broth.

• Pair with a simple green salad or steamed green beans for a complete meal.

• Set out shredded cheese, chopped parsley, and extra black pepper so everyone can customize their bowl.

Variations & Tips

• Leaner beef – Use ground turkey or chicken; add 1 tablespoon of olive oil to the slow cooker first to prevent sticking.

• More flavor – Stir in Worcestershire sauce, garlic powder, or tomato paste with the broth.

• Add frozen vegetables – Toss in a cup of frozen peas or corn during the last 30 minutes of cooking.

• Thicker stew – For a heartier texture, mash some of the potatoes against the side of the slow cooker and stir them into the broth.

• No slow cooker? – Simmer on the stovetop in a large pot for about 1 hour, covered, until vegetables are tender.

Storage

• Refrigerate in an airtight container for up to 4 days.

• Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.