Start by browning ground beef in the slow cooker insert if yours has a stovetop-safe insert, or in a large skillet if it doesn’t. Break the meat up into small pieces as it cooks – you want them about the size of a marble for the best texture in the finished stew. Once the meat is no longer pink and has some golden-brown spots (about 8-10 minutes), drain off the excess fat.

While the meat browns, peel and dice your potatoes into roughly 1-inch chunks – they should all be similar in size so they cook evenly. Slice the carrots into coins about 1/4 inch thick, and chop your onion into pieces about the same size as the ground beef.

In a bowl or large measuring cup, mix together the water, Worcestershire sauce, salt, and pepper. Pour this mixture over everything in the slow cooker. The liquid should come about 3/4 of the way up the ingredients – if it doesn’t, add a bit more water.

Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours. You’ll know it’s done when the potatoes are tender enough to easily pierce with a fork, and the carrots have softened but still hold their shape. The stew liquid should have thickened slightly and taken on a rich, reddish-brown color.

Before serving, gently stir everything together. The potatoes might break up a bit as you stir – that’s perfectly fine and will actually help thicken the stew. Taste and adjust the salt and pepper if needed. The stew should be thick enough to eat with a fork, but still have plenty of rich broth.