Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth, low sodium
  • 3 medium carrots, sliced into rounds
  • 2 medium russet potatoes, peeled and cubed
  • 2 stalks celery, sliced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until the meat is browned and mahogany-colored (about 7–10 minutes). Drain excess grease.
  2. Stir in the diced onion and celery. Sauté for 3–5 minutes until the onion becomes translucent and fragrant. Add the minced garlic and cook for 60 seconds.
  3. Deglaze the pot by pouring in the beef broth, scraping the brown bits off the bottom. Stir in the diced tomatoes, carrots, cubed potatoes, oregano, thyme, salt, pepper, and the bay leaf.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
  5. Stir in the frozen peas, frozen corn, and Worcestershire sauce. Simmer for an additional 5 minutes.
  6. Remove the bay leaf and adjust salt and pepper to taste before serving.