Since I only go grocery shopping every two weeks (you know, save on gas and sanity–it’s only torture twice a month!) we can sometimes be stretching our fruits and veggies to last until we can go get more. This recipe was perfect in many ways because it was hearty, flavorful and filling while still being made of ingredients we had readily on hand. Pair it with some 30-minute dinner rolls and black raspberry jam or honey and dinner hardly takes any effort at all!
1 pound ground beef, browned and drained
1 1/2 pounds potatoes, diced large
3 carrots, peeled and sliced
1 onion, diced large
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cups water
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
Place the veggies and beef in the crock pot. Mix the remaining ingredients until well-blended and pour over the top of the veggies and beef. Cook on low for about six hours, high for 3 to 4 (depending on how soft you like your veggies). Serve hot with shredded parmesan if desired.