Lineup, missing cayenne and Worcestershire sauce... sorry!
Dice veggies, whatever size you prefer!
Brown beef, celery, onions, and garlic (preferably) in a Dutch oven on medium-high heat.
Add diced carrots and peppers.
Add tomatoes, smoosh with potato masher or hands.
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 spices and a few dashes of Worcestershire sauce.
Bring to boil.
Cover and simmer on low for about 20-30 minutes until potatoes are fork tender.
Adding Parmesan cheese and a side of crusty bread will only make this better. Hope you enjoy!
- 1.0lb Ground beef
- 0.0 Onion, diced
- 3.0 Carrots, peeled and diced
- 3.0 Celery stalks, diced
- 0.0 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
- 0.0tsp Cayenne
- 0.0tsp Oregano
- 2.0tsp Parsley
- 0.0tsp Thyme
- Salt and pepper