Ingredients
– 1 lb ground beef
– 4 medium russet potatoes (diced)
– 1 onion (chopped)
– 1 green bell pepper (chopped)
– 1 red bell pepper (chopped)
– 2 cloves garlic (minced)
– 1 can (10.5 oz) cream of mushroom soup (optional for creaminess)
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– Fresh parsley (chopped, for garnish)
Instructions
1. Brown the beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat and transfer the beef to the slow cooker.
2. Add the vegetables: Layer the diced potatoes, chopped onion, green bell pepper, red bell pepper, and minced garlic on top of the beef in the slow cooker.
3. Add the liquids and seasoning: Pour the beef broth over the mixture. If using, stir in the cream of mushroom soup for added creaminess. Add Worcestershire sauce, paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
5. Serve: Garnish with fresh parsley and serve hot.