Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 cups russet or yukon gold potatoes, cubed
  • 2 cups carrots, sliced into rounds
  • 1 cup celery, sliced
  • 1 cup frozen peas
  • 4 cups low sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the lean ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  2. Lower the heat to medium. Stir in the diced onion and celery, cooking for about 5 minutes until the onions become translucent. Add the minced garlic and dried thyme, stirring for another 60 seconds.
  3. Stir in the tomato paste to coat the beef and vegetables. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
  4. Add the cubed potatoes and sliced carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes until the potatoes are fork-tender.
  5. Stir in the frozen peas during the last 2 minutes of cooking to preserve their color and texture.