Ingredients

• 1 pound lean ground beef
• 1 small onion , chopped
• 2 cloves garlic , minced
• 1 , 10.5 ounce
• 1 cup vegetable broth
• 0.5 cups tomato-vegetable juice cocktail
• 2 tablespoons sherry wine , Optional
• 2 teaspoons Worcestershire sauce
• 4 potatoes , peeled and diced
• 1 , 8 ounce
• 1 cup frozen green peas , thawed
• 1 cup diced carrots
• 1 , 4.5 ounce
• 1 teaspoon dried celery flakes
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons dried marjoram
• 0.5 teaspoons dried thyme

Instructions

1. 1 Cook and stir ground beef, onion, and garlic in a skillet over medium heat until beef completely browned, about 10 minutes. Drain excess grease.
2. 2 Add mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce to a slow cooker; stir to combine. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover slow cooker.
3. 3 Cook on Low until vegetables are tender and sauce is thickened, about 8 hours; or cook on High for 4 hours.

Nutrition per serving