Ingredients
1 pound lean ground beef
1 medium onion, chopped
½ teaspoon salt
¼ teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (11½ ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf
Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper. Transfer to a 5-quart slow cooker.
Add the remaining ingredients. Cover and cook on low for 9–11 hours or until vegetables are tender. Discard the bay leaf before serving.
Recipe Courtesy Of
Taste of Home magazine
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