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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Basic ingredients make this hearty stew a favorite at the home of Margery Bryan in Royal City, Washington. I usually have everything on hand for this recipe, so it's simple to load up the slow cooker at noon. When I get home, dinner's ready and waiting. Ingredients:
1 pound lean ground beef (90% lean) |
1-1/2 teaspoons salt or salt-free seasoning blend, divided |
1/2 teaspoon pepper, divided |
4 medium potatoes, peeled and cut into chunks |
4 medium carrots, cut into chunks |
1 large onion, cut into chunks |
1/2 cup water |
1/2 cup ketchup |
1-1/2 teaspoons cider vinegar |
1/2 teaspoon dried basil |
Directions:
1. In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
2. Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
3. Cover and cook on low for 6-8 hours or until the vegetables are tender. Yield: 4 servings.
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