Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) vegetable oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 large (450g) russet potatoes, peeled and cubed
  • 3 medium (150g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 6 cups (1.4L) beef broth
  • 1 can (15 oz / 425g) diced tomatoes (with juices)
  • 2 tbsp (30g) tomato paste
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper

Instructions:

  1. Heat the oil in a large pot over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are translucent (8–10 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the tomato paste and dried thyme, coating the beef evenly. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
  3. Add the cubed potatoes, carrots, and celery. Reduce heat to low, cover the pot, and simmer for 20–25 minutes until potatoes are fork-tender. Season with salt and pepper before serving.