Slow Cooker 4-Ingredient Hobo Dinners

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1.Chop and Prep Vegetables:5 min.

Scrub and quarter the 4 medium potatoes into uniform pieces. Peel and cut the 4 carrots into 2-inch chunks. If using an onion, slice it into medium wedges.

2.Layer the Ingredients (No Stirring):3 min.

Place the 1½ lbs of cubed beef directly on the bottom floor of your 6-quart slow cooker. Layer the quartered potatoes and carrots evenly over top of the meat. Pour the 14.5 oz can of beef broth over the entire assembly. Do not stir.

3.Low & Slow Simmer:7-8 hr.

Cover securely with the lid and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef and root vegetables are completely fork-tender.

4.Finish and Serve:2 min.

Skim off any excess surface oil if desired. Season the broth with salt, pepper, or a dash of Worcestershire sauce to taste. Ladle the beef, potatoes, and carrots into deep bowls along with the savory juices.

 

Storage & Reheating Protocols

  • Refrigeration: Store leftovers in an airtight glass container in the refrigerator for up to 4 days. The flavor deepens significantly overnight as the root vegetables absorb the savory beef broth.

  • Freezer Instructions: Allow the cooked stew to cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

  • Reducing Liquid: If you prefer a thicker gravy, remove the lid during the final 30 minutes of cooking on HIGH to allow excess steam to evaporate and concentrate the flavors.

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