Crock-Pot Beef and Potato Stew
11 ingredients · 11 steps · from Smokin' & Grillin' wit AB
Ingredients
- ground beef (80/20)
- 4 cups, bite-size pieces Yukon Gold potatoes
- green onion
- sour cream
- fresh cracked black pepper
- 2 pinches kosher salt
- extra-virgin olive oil
- black beans
- sauce (canned)
- cheese
- chives (fresh or dried)
Steps
- Heat olive oil in a skillet over medium heat and brown the ground beef; break it up and cook until no pink remains.
- Drain excess fat from the beef.
- Cut Yukon Gold potatoes into uniform bite-size pieces.
- Layer potatoes on the bottom of the Crock-Pot.
- Add browned ground beef on top of the potatoes.
- Drain beans and distribute them evenly over the beef.
- Pour sauce over the top.
- Season with kosher salt, fresh cracked black pepper, and any other preferred seasonings.
- Cover and cook on high for 3-4 hours (or low for 6-8 hours) without lifting the lid.
- About 30 minutes before done, add cheese on top and let it melt.
- Stir gently and serve garnished with sour cream, green onion, and chives.
Recipe extracted by Foodle from “Crockpot Ground Beef & Potato Casserole Recipe” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
