Instructions
Step 1 In a skillet over medium heat, cook the ground beef until browned, then drain excess fat.
/nStep 2 Transfer the cooked beef to the slow cooker.
/nStep 3 Add diced potatoes, carrots, onion, and garlic to the slow cooker.
/nStep 4 Pour in tomato sauce, beef broth, and tomato paste, stirring to combine.
/nStep 5 Add paprika, Italian seasoning, salt, and black pepper, mixing well.
/nStep 6 Cover and cook on low for 6–7 hours or on high for 3–4 hours.
/nStep 7 Stir occasionally if possible, until the potatoes are tender and the stew is thickened.
/nStep 8 Taste and adjust seasoning before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through. This stew also freezes well for up to 2 months; thaw overnight before reheating.
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