Slow-Cooker Beef and Potato Stew
Ingredients3 h 55 m servings 632 cals
- Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.
- Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 632 calories; 16.2 g fat; 91.3 g carbohydrates; 35 g protein; 74 mg cholesterol; 530 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very easy and really yummy. We doubled the recipe, but only used two full jalapenos. 6 jalapenos for 4 servings seems really crazy.
Well, this is easy enough. Interesting that the recipe photo shows beef chunks and carrots, neither of which the recipe calls for. A photo showing the actual prepared recipe should be added. Tha...
I made this recipe but I changed a lot of things from the original recipe. The recipe says 1 pound of ground beef, but the photo shows beef chunks or stew beef so I got a pound of stew beef. The...
I concur with others who said it was bland - I had to add salt and pepper. Next time I would also add carrots to the ingredients to take away the bland look of the stew. I should also note tha...