Ingredients:

  • 2 lbs ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 cups carrots, sliced into rounds
  • 1 cup frozen peas
  • 4 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place your Dutch oven over medium-high heat. Add the ground beef, breaking it up slightly but leaving it mostly alone for 3-4 minutes until the meat develops a mahogany-colored crust. Drain excess grease if necessary, leaving about one tablespoon for sautéing.
  2. Lower the heat to medium. Stir in the diced onion and carrots, cooking until the onions turn translucent (about 3-5 minutes).
  3. Add the minced garlic and tomato paste. Stir constantly for 60 seconds until the tomato paste turns a shade darker and the garlic becomes fragrant.
  4. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release all the browned bits. Stir in the dried thyme.
  5. Add the cubed potatoes and simmer until tender. Stir in the frozen peas during the final few minutes of cooking until heated through.