Active: 40 minutes Slow-cooker time: 4-8 hours
To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.
Equipment: 5- to 6-quart slow cooker
2 vegetable, 4 1/2 lean meat, 1/2 fat