Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large Russet potatoes, peeled and cubed into 1-inch pieces
  • 1 can (14.5 oz) Italian-seasoned diced tomatoes
  • 1 can (10.75 oz) condensed tomato soup
  • 3 cups beef broth
  • 1 tsp dried Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and diced onion, cooking and stirring occasionally until the beef is deeply browned and the onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the Italian-seasoned diced tomatoes with juices, tomato soup, and Worcestershire sauce. Stir well, scraping the bottom of the pot to release browned beef bits.
  4. Stir in the dried Italian seasoning, salt, and black pepper.
  5. Add the cubed potatoes and beef broth. Increase heat to bring the liquid to a gentle boil, then immediately reduce heat to low.
  6. Cover with a lid and simmer for 20–25 minutes until the potatoes are fork-tender and the broth has thickened slightly.