Hamburger Stew

I adapted this recipe from my Fix-it and Forget-it Cookbook edited by Dawn Ranck and Phyllis Pellman Good. You may be wondering why I'm making heavy stews in June. Frankly, it felt like fall outside yesterday, so it was perfect for dinner. It may look like a lot of ingredients, but I had most of them on hand. It was a hit with the hubby and baby too.

Hamburger Stew
(8 servings)
2 lbs. ground beef
2 tsp. minced onion flakes
1 garlic clove, minced
2 c. tomato juice
2 carrots, minced
4 medium potatoes, cubed
2 c. water
1 Tbsp. Worcestershire sauce
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/8 tsp. Tabasco sauce
1 tsp. Better than Bouillon, beef flavor
1 tsp. salt
1/4 tsp. pepper

1. Brown the meat and drain it. Add minced onion flakes, the garlic, and the tomato juice. Heat until it's boiling.
2. Put everything in the slow cooker.
3. Cook on low for 8-10 hours or until vegetables are tender. (I put it on high one hour and then on low for 5 hours.)