Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 medium Yukon Gold potatoes, cubed into ½ inch pieces
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 6 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and mahogany colored (about 7-10 minutes). Note: Don't rush this; the darker the meat, the deeper the flavor.
  2. Drain excess grease if necessary, then stir in the diced onion and garlic, sautéing until the onions are translucent.
  3. Stir in the tomato paste and dried thyme, cooking for 2 minutes. Note: This toasts the paste and removes the raw tinny taste.
  4. Pour in the beef broth and diced tomatoes. Use your spoon to scrape the bottom of the pot to release all those caramelized beef bits.
  5. Add the bay leaf and bring the liquid to a gentle boil.
  6. Reduce heat to medium low. Add the potatoes, carrots, and celery. Simmer uncovered for 15-20 minutes until the potatoes are fork tender.
  7. Stir in the frozen peas and frozen corn. Simmer for an additional 5 minutes.
  8. Remove the bay leaf, season with salt and black pepper to taste, and serve.