Ground Beef and Vegetables with Garlic Seasoned Potatoes Recipe

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Just brown the ground beef in a skillet over medium high heat, stirring and breaking up as it cooks. Drain the beef and return it to the skillet. Set it aside. Stir the seasoning together in a small bowl until evenly combined. Then add half of the potatoes in an even layer to the bottom of your slow cooker.

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You just need to brown the beef, layer the potatoes and beef in the slow cooker, and then pour over the sauce. Then, let it cook away until the potatoes are tender. As for the texture, the potatoes come out nice and creamy, while the beef is nice and tender. And, of course, the sauce ties everything together perfectly.

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This hearty sauce made with both ground beef and sausage is great on any shape pasta, not just spaghetti. It freezes well, too! Just put cooled sauce in a freezer-safe container, cover and freeze for up to three months. Make sure to thaw it in the refrigerator overnight before reheating on the stove. Go to Recipe.

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Instructions: Brown the ground beef on the stove top, drain fat. Add a touch of salt and pepper to season. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese.

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Set aside. STEP TWO: Add the unsalted beef broth, golden onion soup mix, cream of mushroom soup, salt, and black pepper to a mixing bowl with a pour spout. Whisk to combine fully. Set aside. STEP THREE: In the insert of a large 6-quart slow cooker, evenly layer one-third of the sliced golden potatoes.

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Drain if needed and set aside. Arrange half of the potatoes in the insert of the slow cooker. Top with salt and pepper, half of the onions, half of the garlic, half of the thyme, half of the beef, and half of the cheese. Repeat layers once more. Pour broth and Worcestershire sauce over the top. Cover and cook on high for 4 hours. Serve and enjoy!

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Instructions. Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours.

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Step Three - Add the cut potatoes to the crockpot. Step Four - Add sliced onion on top of the potatoes and sprinkle the entire packet of onion soup mix. Step Five - Mix brown gravy according to packet direction (but in a measuring cup or bowl). Step Six - Pour brown gravy into the slow cooker and add browned (and chopped) ground beef.

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Pour in half of the cheddar soup and mix. Sprinkle the potatoes with half of the onion slices, half of the mushroom slices, half of the seasonings, half of the meat, and half of the cheese. Repeat layers again. Drizzle the top evenly with the beef stock. Cover and cook on high for 4 hours or until potatoes are tender.

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1 1/2 cups shredded cheddar cheese. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef to the skillet. Crumble the ground beef well as it cooks. Once the ground beef is fully cooked, drain the grease from the pan. Dump the cooked ground beef into the bottom of your Crock Pot.

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Layer potatoes, beef, soup, and cheese in the crock pot casserole pan. Then repeat until all the ingredients are layered in. Top with remaining cheese. Cover and cook on high for 3-4 hours or until the potatoes are soft. Then turn off the crock pot and allow it to cool slightly (about 10 minutes).

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Brown the ground beef in a large skillet and season with salt and pepper (to taste). Whisk together the soups, chicken broth and garlic powder in a medium sized mixing bowl, then set aside for now. Prep onions and potatoes. Layer the sliced and peeled potatoes on the bottom of a 6-7 quart slow cooker and season with salt and pepper (optional.

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Set aside. In a bowl, combine the soups, the milk and the Worcestershire sauce. Chop or slice the potatoes. In the slow cook, layer half the meat, half of the potatoes, followed by half of the soup mixture, then ALL of the cheese. Repeat the layers. Cook on low for about 6 hours or high for about 4 hours.

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Add 1/2 of the sliced potatoes on top of the beef mixture. In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper (s) to taste. Mix well and add 1/2 of the mixture to the slow cooker on top of the potatoes. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers of ground beef, potatoes, sauce and cheese.

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To make the crockpot beef stew: Add the diced tomato, diced potatoes, sliced carrots, ground beef, diced onions, whole garlic cloves, oregano, bay leaves, and seasoning to a large slow cooker. 2. Pour the beef broth over everything and stir to combine. Cover and cook on low for 6 to 7 hours, without opening the lid during cooking time.

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In a skillet heat up 1 TBS cooking oil on medium high heat. Add chopped onion and cook until soft, season with salt & pepper. Add ground beef and cook until browned thoroughly. Drain excess grease. In bottom of crockpot add cream of mushroom soup, 1 can beef broth,, paprika, garlic powder, black pepper and parsley. Whisk until well combined.