Slow Cooker Hamburger Stew

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  2 lbs Potato, Russet, Baked, Flesh Only
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  0.5 lbs Carrots
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  0.5 tsp Rosemary, Fresh
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  0.5 tsp Thyme, Dried
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  1 lbs 80/20 Ground Beef
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  15 oz Tomato, Canned, Stewed
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  2 cup Low Sodium Beef Broth
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Soy Sauce, Low Sodium
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  1 cup Peas, Sweet, Frozen

Instructions

1. 1Peel and dice the russet potatoes into 1-inch cubes, peel and slice the carrots, dice the onion, and mince the fresh garlic; set aside.
2. 2Heat a large skillet over medium-high heat, add the ground beef, and cook 5–8 minutes, breaking it apart with a spoon, until no longer pink and browned throughout; drain excess fat in a colander and set beef aside.
3. 3In a 5-quart or larger slow cooker, combine the potatoes, carrots, onion, garlic, fresh rosemary, dried thyme, browned beef, canned stewed tomatoes with juices, beef broth, Worcestershire sauce, low-sodium soy sauce, and black pepper; stir until evenly combined.
4. 4Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, until the potatoes are tender when pierced with a fork.
5. 5Remove the lid, stir the stew, and use the back of a spoon to gently mash some of the potatoes against the side of the slow cooker to thicken the broth.
6. 6Add the frozen peas, stir to combine, and cook uncovered for 2–3 minutes until heated through; taste and adjust salt as needed.
7. 7Divide the stew evenly into 6 airtight containers while hot, allowing to cool to room temperature before sealing lids.
8. 8Refrigerate for up to 4 days or freeze for up to 3 months; reheat in a saucepan over medium heat, stirring occasionally, until warmed through.