Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 3 celery ribs chopped
- 3 carrots peeled and sliced
- 3 medium potatoes scrubbed and cut into 1-inch chunks
- 2 1/2 tablespoons tomato paste
- 3 cloves garlic minced
- 3/4 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 5 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes undrained
- 2 1/2 teaspoons Worcestershire sauce
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Brown ground beef, breaking it up. Drain excess fat.
- Move the browned beef into your Crock-Pot. Incorporate the diced onion, chopped celery, sliced carrots, potato chunks, tomato paste, minced garlic, Italian seasoning, salt, pepper, dry mustard, beef broth, diced tomatoes, and Worcestershire sauce. Mix thoroughly to blend.
- Cover the slow cooker and cook on high for 4 hours (or on low for 6-8 hours) until the vegetables are tender. Taste and adjust seasonings as needed before serving. Sprinkle with fresh parsley before serving.
