Snapguide
STEPS
INGREDIENTS
Lineup, missing cayenne and Worcestershire sauce... sorry!

Lineup, missing cayenne and Worcestershire sauce... sorry!

Dice veggies, whatever size you prefer!

Dice veggies, whatever size you prefer!

Brown beef, celery, onions, and garlic (preferably) in a Dutch oven on medium-high heat.

Brown beef, celery, onions, and garlic (preferably) in a Dutch oven on medium-high heat.

Add diced carrots and peppers.

Add diced carrots and peppers.

Add tomatoes, smoosh with potato masher or hands.

Add tomatoes, smoosh with potato masher or hands.

Add potatoes.

Add potatoes.

Add 3 cups of beef broth, stir to combine.

Add 3 cups of beef broth, stir to combine.

Add tomato paste and sauce, I used less than half a can of tomato sauce. Add more if you want a thicker, stew-like consistency.

Add tomato paste and sauce, I used less than half a can of tomato sauce. Add more if you want a thicker, stew-like consistency.

Add spices and a few dashes of Worcestershire sauce.

Add spices and a few dashes of Worcestershire sauce.

Bring to boil.

Bring to boil.

Cover and simmer on low for about 20-30 minutes until potatoes are fork tender.

Cover and simmer on low for about 20-30 minutes until potatoes are fork tender.

Yum!

Yum!

Adding Parmesan cheese and a side of crusty bread will only make this better. Hope you enjoy!

  • 1.0lb Ground beef
  • 1/2 Onion, diced
  • 3.0 Carrots, peeled and diced
  • 3.0 Celery stalks, diced
  • 1/2 Each of red and green bell pepper, diced
  • 4.0 Red potatoes, diced
  • 3.0c Low sodium beef broth
  • 28.0oz Can of whole tomatoes
  • Tomato paste
  • Tomato sauce
  • Worcestershire sauce
  • 1/4tsp Cayenne
  • 1/2tsp Oregano
  • 2.0tsp Parsley
  • 1/2tsp Thyme
  • Salt and pepper