Description
A comforting and forgiving slow cooker stew that makes weeknight dinners simple and heartwarming.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) corn, drained
- 1 onion, chopped
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- In the Crock Pot, combine the browned beef, kidney beans, diced tomatoes, corn, onion, beef broth, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
- Stir everything together until well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the stew is hot and flavors have melded.
- Serve warm, spooning into bowls and garnishing with parsley or hot sauce if desired.
Notes
Leftovers can be stored in an airtight container for up to 4 days and thickens in the fridge. Reheat on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg