Slow Cooker Hamburger Stew

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  Potato, Russet, Baked, Flesh Only(907g)
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  Carrots(227g)
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  Yellow Onion
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  Garlic(120g)
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  Rosemary, Fresh(3g)
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  Thyme, Dried(3g)
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  1/4 tsp freshly cracked black pepper ($0.02)
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  80/20 Ground Beef(454g)
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  Tomato, Canned, Stewed(425g)
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  Low Sodium Beef Broth(480g)
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  Worcestershire Sauce(30g)

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

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  Soy Sauce, Low Sodium(15g)
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  Peas, Sweet, Frozen(240g)

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, and low-sodium soy sauce; 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 (potatoes should break apart easily).
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.