Prep Time::25 mins
Cook Time:: 4 hrs 10 mins
Total Time:: 4 hrs 35 mins
Servings::6
Ingredients
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1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine (Optional)
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme
Directions
Add ground beef, onion, and garlic to a skillet over medium heat; cook and stir until beef completely browned, about 10 minutes. Drain excess grease.
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.
Cook on Low until vegetables tender and sauce thickened, about 8 hours; or cook on High for 4 hours.