Mulligan Stew and Strawberry Crackle Salad recipes
2 pounds ground beef (80–85% lean) 4 cups peeled and diced russet potatoes (about 3–4 medium potatoes) 2 cups diced yellow onion (about 2 medium onions) 2 cans (28 ounces each) crushed or diced tomatoes with juice Directions In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Cook until no pink remains and most of the liquid has evaporated, 7–10 minutes. Drain off excess grease if desired to keep the stew from being too oily. Add the browned ground beef to the bottom of a large slow cooker (5–6 quarts works well), spreading it out in an even layer. Layer the diced potatoes over the beef in the slow cooker, then scatter the diced onions evenly over the top. Do not stir yet; this helps the potatoes and onions cook evenly in the tomato broth. Pour the canned tomatoes with all their juices over the onions and potatoes, covering everything as much as possible. If the tomatoes are very thick, you can gently shake the slow cooker...
