Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 cup diced celery
  • 1 cup sliced mushrooms
  • 1 medium zucchini, diced
  • 2 tbsp tomato paste
  • 1 cup beef broth (low sodium)
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • ¼ tsp smoked paprika

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until the meat reaches a mahogany-colored brown and the edges are slightly crisp. Stir in the diced onions and garlic, sautéing for 3–5 minutes until the onions are translucent and fragrant.
  2. Stir in the tomato paste and smoked paprika, cooking for 2 minutes to toast the paste. Deglaze the pan by pouring in the beef broth and Worcestershire sauce, scraping the bottom of the pan to incorporate all the browned beef bits. Stir in the thyme, salt, and pepper.
  3. Fold in the mixed vegetables, celery, mushrooms, and zucchini. Stir until the vegetables are evenly coated in the sauce.
  4. Transfer the mixture into a 9x13 baking dish. Bake at 375°F (190°C) for 20 minutes, or until the edges are bubbling and the top has developed a slight golden crust.