A hearty stew that combines ground beef, tender potatoes, and nutritious beans, perfect for a satisfying meal.
Ingredients
Scale:
1 pound ground beef
4 medium potatoes (diced)
1 can (15 ounces) canned kidney beans (drained and rinsed)
1 can (14.5 ounces) canned diced tomatoes
2 cups beef broth
1 medium onion (chopped)
3 cloves garlic (minced)
1 medium bell pepper (chopped)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
Instructions
In a skillet over medium heat, add olive oil and sauté the chopped onion, bell pepper, and minced garlic for about 3-5 minutes, until softened and fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5-7 minutes. Drain excess fat if necessary.
Transfer the cooked beef mixture to the slow cooker. Add the diced potatoes, drained kidney beans, canned diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
Stir all ingredients to combine well. Make sure the potatoes are submerged in the liquid to cook evenly.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 4 hours. The stew is ready when the potatoes are tender and the flavors have melded together.
Once cooked, check the seasoning and adjust salt and pepper as needed before serving.
