Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5oz) diced tomatoes
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 2 medium carrots, sliced into rounds
  • 2 medium Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned. Drain excess grease if necessary.
  2. Lower heat to medium. Stir in the diced onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a darker brick-red and smells nutty.
  4. Stir in the diced tomatoes, beef broth, Worcestershire sauce, sugar, thyme, and paprika.
  5. Add the sliced carrots, cubed potatoes, and bay leaf. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  7. Stir in the frozen peas and remove the bay leaf before serving.