Directions:
Step 1:
Brown the ground beef in a skillet over medium heat until fully cooked. Drain most of the grease, leaving a little for flavor.
Tip: Browning the beef first adds a deeper, more savory taste to the final dish.
Step 2:
Place the diced potatoes and carrots in the bottom of a 5–6 quart slow cooker, spreading them out evenly.
Step 3:
Add the cooked beef on top of the vegetables. Sprinkle the onion soup mix over everything, then pour in the water. Stir lightly to combine.
Tip: Don’t worry if it looks like there isn’t much liquid—the vegetables release moisture as they cook, and the potatoes help thicken everything into a gravy.
Step 4:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
You’ll know it’s ready when the carrots are tender and the sauce has thickened enough to coat a spoon.
Step 5:
Stir well before serving. If it’s thicker than you like, add a little water until it reaches your preferred consistency.
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