Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1.5 lbs Yukon Gold potatoes, sliced into 1/4 inch rounds
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 1.5 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. In a hot skillet, sear the 2 lbs lean ground beef (90/10) with 1 tsp sea salt and 0.5 tsp cracked black pepper until it is deeply browned and fragrant.
  2. Add the 1 large yellow onion and 3 cloves garlic to the pan. Cook for 3 minutes until the onions are translucent and the garlic smells nutty.
  3. Stir in the 1 tsp dried thyme and 1 tsp smoked paprika. Cook for 30 seconds until the aroma fills the room.
  4. Pour in 1/4 cup of the 1.5 cups low sodium beef bone broth. Scrap the bottom of the pan until all the brown bits are lifted.
  5. Place the 1.5 lbs Yukon Gold potatoes in the bottom of the slow cooker. Sprinkle with a pinch of salt.
  6. Pour the beef and onion mixture over the potatoes. Ensure it is spread out in an even layer.
  7. Pour in the remaining bone broth and 1 tbsp Worcestershire sauce.
  8. Cover and cook on LOW for 8 hours.
  9. Whisk the 2 tbsp cornstarch and 2 tbsp cold water. Stir into the pot. Cook on HIGH for 15 minutes until the liquid turns into a glossy glaze.
  10. Fold in the 2 cups fresh baby spinach. Stir gently until the leaves are bright green and wilted.