Ingredients

• 2 lbs. russet potatoes
• 1/2 lb. carrots (about 4 carrots)
• 1 yellow onion
• 2 cloves garlic
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 1/4 tsp freshly cracked black pepper
• 1 lb. ground beef
• 1 15oz. can stewed tomatoes
• 2 cups beef broth
• 2 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 cup frozen peas

Directions

1. Place the diced potatoes, carrots, onion, garlic, rosemary, thyme, and pepper in a slow cooker of at least 5 quarts.

2. Brown and drain the beef. Add it with the tomatoes and their juice, broth, Worcestershire sauce, and soy sauce; stir.

3. Cover and cook on High for 4 hours or Low for 8 hours. Lightly mash a few potatoes to thicken the stew, then stir in the frozen peas and adjust seasoning.