Ingredients:

  • 1 lb lean ground beef
  • 4 oz diced bacon
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1.5 lbs waxy potatoes, peeled and sliced into 1/4 inch disks
  • 2 medium carrots, peeled and sliced into rounds
  • 1 red bell pepper, diced
  • 1 cup beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Prep your vegetables. Peel and slice the potatoes into 1/4 inch disks, then dice your onion, pepper, and garlic.
  2. Heat olive oil in a Dutch oven or deep skillet over medium high heat. Fry the diced bacon until mahogany colored and crisp.
  3. Add the ground beef. Break it apart with a spoon and brown until no pink remains. Stir in the onion and garlic, sautéing for 3 minutes until translucent.
  4. Stir in the tomato paste and smoked paprika. Cook for 1 minute until the spices smell toasted.
  5. Pour in the beef broth and diced tomatoes. Add the sliced potatoes, carrots, bell pepper, and the bay leaf.
  6. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
  7. Remove the bay leaf. Stir in the chopped fresh parsley and season with salt and pepper.
  8. Let the pot rest for 2 minutes. This allows the sauce to settle before serving.