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Slow Cooker 4-Ingredient Mulligan Stew

A warm and comforting stew made with just four ingredients, perfect for busy days or cozy evenings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground beef (80–85% lean) Choose lean ground beef for a healthier option.
  • 4 cups peeled and diced russet potatoes (about 3–4 medium potatoes)
  • 2 cups diced yellow onion (about 2 medium onions)
  • 56 ounces crushed or diced tomatoes with juice (2 cans of 28 ounces each)

Method
 

Preparation
  1. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Ensure there is no pink left and most of the liquid has evaporated, about 7–10 minutes.
  2. Optional: Drain excess grease from the beef.
  3. Add the browned beef to the bottom of a large slow cooker, spreading it in an even layer.
  4. Layer the diced potatoes over the beef.
  5. Scatter the diced onions evenly on top of the potatoes.
  6. Pour the canned tomatoes with their juices over everything.
Cooking
  1. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are tender.
  2. Stir gently to combine before serving hot, ensuring each bowl has beef, potatoes, onions, and broth.

Notes

Serve with crusty bread or a simple green salad. Garnish with fresh herbs or cheese if desired. To store leftovers, let the stew cool completely, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat adding a little water or broth if it has thickened.