Ingredients

• 1 ounce diced tomatoes
• 2 tablespoon tomato paste
• 2 tablespoon olive oil
• 2 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 0.5 teaspoon Worcestershire sauce
• 2 pound ground beef
• 1 onion, diced
• 3 carrots, diced
• 4 potatoes, diced
• 4 cup beef broth

Steps

1. Ladle into bowls and serve hot.
2. Dice the onion, carrots, and potatoes into bite-sized pieces and set aside.
3. Mince the garlic and set aside.
4. Heat olive oil in a large pot or Dutch oven over medium-high heat.
5. Add the ground beef and cook for 8-10 minutes, breaking it apart with a spoon as it cooks, until browned.
6. Drain excess fat from the pot if needed, leaving about 1 tablespoon.
7. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 1 minute to caramelize slightly.
10. Add the beef broth, diced tomatoes with their juices, diced carrots, and diced potatoes to the pot.
11. Stir in the oregano, thyme, paprika, salt, pepper, and Worcestershire sauce.
12. Bring the stew to a boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes until potatoes and carrots are tender.
13. Taste and adjust seasoning as needed with additional salt and pepper.

Nutrition