Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 3 cups Yukon Gold potatoes, cut into 1-inch cubes
  • 2 cups carrots, sliced into rounds
  • 2 cups frozen green beans, cut
  • 1 cup frozen peas
  • 1 can (14.8 oz) condensed tomato soup
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat the pot over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until the meat is no longer pink and has developed a mahogany-colored crust.
  2. Drain excess grease, leaving about 1 tablespoon in the pot.
  3. Stir in the diced onion and cook for 3-5 minutes until translucent. Add garlic and dried spices, stirring for 60 seconds until fragrant.
  4. Pour in the beef broth, tomato soup, and Worcestershire sauce. Stir well, scraping the bottom of the pot to release the browned bits.
  5. Add the cubed potatoes and sliced carrots. Bring the liquid to a gentle boil, then immediately reduce heat to low.
  6. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  7. Stir in the frozen green beans and peas. Cook for an additional 5 minutes to heat through.