1 1/2 pounds (750 g) lean ground beef
1 tablespoon (15 mL) Worcestershire sauce
1/2 teaspoon (2 mL) garlic powder
2 large potatoes, peeled and sliced thin
Salt and pepper, to taste
3 medium carrots, peeled and sliced diagonally
2 cups (500 mL) frozen peas thawed in fridge overnight, drained
3 medium onions, sliced
2 ribs celery, sliced diagonally
1 10-ounce (284 mL) can tomato soup
1 soup can of water
In a large skillet or Dutch oven, add ground beef, Worcestershire sauce and garlic powder; cook meat until lightly browned. Drain off fat; set meat aside.
Lightly spray slow cooker with vegetable cooking spray. Add potatoes to pot and sprinkle lightly with salt and pepper. Add remaining vegetables in order (carrots, peas, onions, and celery), seasoning each layer lightly with salt and pepper. Place browned meat on top. Combine soup with water and pour over meat, making sure all meat is covered with the liquid. Cover. Cook on high for 15 to 20 minutes; reduce heat to low and cook for 8 hours. (A little longer cooking won't hurt it.) Stir well, bringing bottom ingredients up to the top, so it is well combined and each serving contains a variety of meat and vegetables. Makes 6 to 8 servings.