1. Prepare the base
Brown ground beef in a skillet; drain excess fat.
Add onion and garlic, cooking until softened.
Transfer mixture to slow cooker.
2. Add vegetables
Stir in carrots, potatoes, corn, and green beans.
3. Mix sauce
Add cream of mushroom soup, thyme, and parsley.
Mix gently to combine.
4. Slow cook
Cover and cook on LOW for 6–8 hours, until vegetables are tender.
5. Add cheese
Sprinkle cheddar cheese on top about 30 minutes before serving.
Let stand 10 minutes before serving.
Serving tip: Pair with warm rolls or a crisp side salad. Swap potatoes for sweet potatoes or add crispy bacon bits for extra flavor.
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