This is one of those recipes in which the flavors blend over time and taste even better when you’re having the leftovers for lunch. Like all slow cooker recipes, the “work” must be done the night before or in the morning, but oh, the joy of coming home to a hot, delicious meal. Remember love is sometimes spelled “G-O-O-D-F-O-O-D”.
Ingredients:
2 lb(s) ground beef
4 red potato(es) -- or yellow; washed & quartered
4 whole carrots -- wash, slice 1/2" thick on a diagonal
1 cup(s) peas -- frozen
1/2 cup(s) onion -- sliced 1/4" thick half circles
2 stalks celery -- chopped 1/2" thick
2 bell pepper(s) -- seeded and sliced 1/2" thick sections
1 1/4 cup(s) plain yogurt
1/4 tsp pepper
1 tsp salt
1 tbsp unconstituted chicken broth -- sold in a jar
2 tsp oregano
1/2 cup(s) whole milk
3 tbsp nutritional yeast -- *See end note; optional
2/3 cup(s) shredded cheddar -- sharp cheddar is good
Directions
Prep Work: Brown hamburger. Cut potatoes, carrots, onions, celery, and bell peppers.
1. Brown hamburger in a frying pan and drain half of the liquid.
2. Chop all vegetables.
3. Layer all ingredients up to the yogurt in your slow cooker pot.
4. Combine yogurt, pepper, salt, unconstituted broth, oregano, milk, and optional nutritional yeast; pour over layered ingredients. Top all with cheese.
5. Cook on high 4 hours, or low 6-7 hours. (Make adjustments to time according to your specific crock pot.)
MEAT SUBSTITUTION: You could probably use stew meat instead of the ground beef…I just haven’t tried it myself yet so try at your own risk!
*Nutritional Yeast can be found in most health food grocery stores. It is a very easy way to add loads of beneficial amino acids to your recipe, and it’s very slight ,nutty flavor blends very well with hamburger dishes like this one.
OTL 2010
