Slow Cooker 4-Ingredient Mulligan Stew Directions:
In a large skillet over medium-high heat, brown the lean ground beef, breaking it into small crumbles as it cooks, until no pink remains and most of the liquid has evaporated. Drain any excess liquid if needed.
Add the browned ground beef to the bottom of a 5- to 6-quart slow cooker and spread it into an even layer.
Layer the diced potatoes over the beef, then scatter the diced onions evenly over the top.
Pour the diced tomatoes with all their juices over the onions and potatoes, covering everything as much as possible.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the potatoes are very tender and the onions are soft.
Gently stir the stew from the bottom to combine the beef, potatoes, onions, and tomatoes into a thick tomato-based broth.
Serve hot in bowls, making sure each serving gets beef, potatoes, onions, and plenty of broth. Add salt and black pepper at the table, as desired.
WW Points Calculation
96% lean ground beef, 2 pounds: 0.00 points
Russet potatoes, 4 cups: 0.00 points
Yellow onion, 2 cups: 0.00 points
No-salt-added diced tomatoes with juice, 2 cans: 0.00 points
Points Information
Total Points: 0.00 points
Servings: 8 servings / about 1 1/2 cups
Points per serving: 0.00 points
Nutrition Information
Calories: 245
Protein: 25 g
Carbohydrates: 27 g
Fat: 4 g
Fiber: 5 g
Sugar: 7 g
Sodium: 95 mg
I'm waiting for your comments! Enjoy!
