Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 2 large russet potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen corn or peas
  • 6 cups low-sodium beef bone broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
  2. Add the ground beef to the pot, breaking it into small crumbles. Season with a pinch of salt and pepper. Sear until the meat develops a deep brown crust (about 5-7 minutes). Use a slotted spoon to remove the beef and set it aside.
  3. In the same pot with the remaining fat/oil, add the onion, carrots, and celery. Sauté for 5 minutes until aromatics are softened. Stir in the garlic and tomato paste, cooking for 1-2 minutes until the paste turns a deep mahogany color.
  4. Pour in a splash of the beef broth to deglaze the pot, scraping up the browned bits (the fond) from the bottom. Add the remaining broth, diced tomatoes, cubed potatoes, thyme, oregano, bay leaves, and Worcestershire sauce.
  5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Return the cooked beef to the pot and add the green beans and frozen corn (or peas). Simmer for an additional 5 minutes to heat through and soften the green beans.
  7. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot in generous bowls.