Directions:
Begin by browning the ground beef in a skillet over medium-high heat. Once the beef is fully cooked, drain off any excess fat.
Transfer the cooked ground beef to your slow cooker.
To the slow cooker, add the sliced carrots, diced potatoes, chopped onion, and minced garlic.
Pour in the diced tomatoes (with their juice) and tomato sauce.
Add the beef broth to the mixture and stir to combine.
Season with salt, pepper, oregano, and basil, giving it a good stir to evenly distribute the spices.
Cover the slow cooker with its lid and set it to cook on low for 7-8 hours or on high for about 4 hours, or until the vegetables are tender.
About 30 minutes before the stew is finished cooking, stir in the frozen corn and peas. This will heat them through without making them mushy.
Once the stew is done cooking and the vegetables are to your desired tenderness, give it a good stir and taste, adjusting seasonings if necessary.
Ladle the hearty stew into bowls and serve hot with your chosen sides.
I await your comments! Enjoy!
