Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (100g) celery, chopped
  • 2 medium (300g) Yukon Gold potatoes, cubed
  • 1 can (400g) diced tomatoes
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 6 cups (1.4L) low-sodium beef broth
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) lemon juice

Instructions:

  1. Heat 15ml olive oil in a large stockpot over medium high heat. Add 450g ground beef, breaking it apart with a spoon. Cook until deeply browned and caramelized. Drain excess grease if necessary. Note: The beef should look dark brown, not grey
  2. Add 110g diced onion, 120g carrots, and 100g celery to the pot. Sauté for 5-7 minutes until onions are translucent and carrots soften.
  3. Stir in 9g minced garlic. Cook for 60 seconds until fragrant.
  4. Pour in 1.4L beef broth, 400g diced tomatoes with juice, 300g cubed potatoes, 5g thyme, 1 bay leaf, and 15ml Worcestershire sauce.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are fork tender.
  6. Stir in 150g frozen peas and 150g frozen corn. Cook for 3-5 minutes until vegetables are heated through.
  7. Remove the bay leaf and stir in 5g lemon juice.
  8. Taste and add 3g salt and 1g pepper as needed.