Ingredients:

  • 1.5 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp Hungarian paprika
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 cups beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce

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 8-10 minutes until deeply browned.
  2. Stir in the diced onion and red bell pepper. Sauté for 5 minutes until onions are translucent and peppers have softened.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Create a small well in the center of the meat mixture. Add the tomato paste and paprika, stirring constantly for 2 minutes to bloom the spices.
  5. Stir in the oregano, salt, and pepper until the beef is evenly coated.
  6. Pour in the beef broth, diced tomatoes with juice, and Worcestershire sauce. Stir to deglaze the bottom of the pan.
  7. Add the potato cubes and stir gently. Bring to a boil, then reduce heat to low.
  8. Cover and simmer for 15–20 minutes, or until potatoes are fork-tender.
  9. Optional: Remove the lid and simmer for another 5 minutes to further thicken the sauce.