Equipment
Ingredients
- 4 large russet potatoes peeled and diced
- ½ yellow onion chopped
- 1 cup shredded carrots
- ½ cup diced celery
- 3 cups beef broth
- 1 lb lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ¼ cup flour
- 1 cup milk
Instructions
- Peel and dice the potatoes. Chop the onion.
- Add the potatoes, onion, carrots, celery, beef broth, Italian seasoning, garlic, salt, and pepper to the slow cooker.
- Cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the potatoes and vegetables are fork tender.
- About 45 minutes before serving, brown the ground beef in a large skillet on medium-high heat.
- Drain the excess grease from the ground beef and add the flour.
- Cook for 1-2 minutes. Add the milk and stir consistently. Cook the mixture for a few minutes until it thickens. It will be similar to a gravy.
- Add the meat mixture to the slow cooker and then add the shredded cheese. Stir to combine.
- Cook for the remaining time (30 minutes) until the cheese has melted. Serve and top with your favorite toppings.
