Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, diced (approx. 200g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef bone broth
  • 14.5 oz canned diced tomatoes, undrained
  • 2 large Yukon Gold potatoes, 1/2 inch cubed (approx. 300g)
  • 3 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 cup frozen cut green beans
  • 1 cup frozen sweet corn
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Add the 1.5 lbs ground beef to the pot over medium high heat. Cook 6 minutes until no pink remains, breaking it into small crumbles.
  2. Stir in the diced yellow onion, sliced carrots, and celery. Cook 5 minutes until onions are translucent and fragrant.
  3. Add the minced garlic, dried thyme, oregano, and tomato paste. Stir constantly for 2 minutes until the paste darkens.
  4. Pour in a splash of the beef bone broth and use your wooden spoon to scrape up all the brown bits from the bottom.
  5. Add the remaining broth, undrained diced tomatoes, Worcestershire sauce, and bay leaves.
  6. Gently drop in the cubed Yukon Gold potatoes. Simmer 15 minutes until potatoes are fork tender.
  7. Stir in the frozen green beans and sweet corn. Cook 5 minutes until heated through.
  8. Remove the bay leaves. Taste and add the 1 tsp kosher salt and 0.5 tsp black pepper as needed.