Slow Cooker Vegetable Ground Beef Stew

Slow cooker vegetable ground beef stew. Extra-lean ground beef with vegetables, V-8 juice, and beef broth cooked in a slow cooker. Very delicious!

What are the Benefits of Using a Slow Cooker compared to Other Cooking Methods?

Slow cookers are one of the most popular cooking methods because they are easy to use, healthy, and can be used for a variety of dishes. They are also more affordable than other cooking methods.

Slow cookers have been around for a long time and they continue to be popular because they offer many benefits over other cooking methods such as electric pressure cookers and crock pots.

Slow cookers are cheaper than electric pressure cookers, so it is easier on your wallet to buy one. Slow cooker recipes also tend to be healthier than instant pot recipes due to the longer cooking time. They also offer a wider variety of dishes that can be cooked in them as opposed to crock pots which have only a small selection of recipes available for them.

The Benefits of Slow Cooker Ground Beef Vegetable Stew

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This ground beef vegetable stew is a perfect dish for cold winter days. It’s hearty, healthy, and full of nourishing vegetables.

Slow cookers are great because they allow you to set everything up in the morning and come home to a delicious meal. This recipe is an easy way to make a healthy dinner that your whole family will enjoy.

The benefits of this dish include: -It’s an easy dish that can be made in the morning and enjoyed at night -It’s packed with vegetables -It tastes great with any type of bread or pasta -It can be enjoyed as a main dish or side-It’s healthy and gluten-free

Slow Cooker Vegetable Ground Beef Stew

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Ingredients

• 1 pound (480 g) extra-lean ground beef
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1½ cups(370 ml) nonfat beef broth
• 1/2 cup(125 ml) V-8 juice
• 1 teaspoon white sugar
• 1½ cups (370 g) frozen chopped onions, thawed and drained
• 1½ cups (370 g) chopped carrots
• 1/4 teaspoon freshly ground black pepper
• 1 head cabbage, shredded
• 1 cup chopped and peeled acorn squash

Method