A comforting dish that warms the soul and fills the belly, this hearty recipe is a delightful blend of ground beef, vegetables, and savory flavors, all simmered together for a one-pot meal.
Ingredients
Scale:
1 pound ground beef (preferably lean, such as 80/20)
2 medium potatoes, diced into ½-inch cubes
3 carrots, sliced into rounds
1 onion, chopped
2 celery stalks, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups beef broth
1 can (15 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Crumble the beef as it cooks for even browning.
Add the chopped onion, minced garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the onions are translucent and the vegetables begin to soften.
Stir in the diced potatoes and green beans, mixing them well with the sautéed beef and vegetables.
Pour in the beef broth and the undrained diced tomatoes. Stir to combine all ingredients, ensuring the vegetables are submerged in the liquid.
Add the dried thyme, oregano, salt, and pepper. Stir well to distribute the seasonings throughout the stew.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes or until the vegetables are tender.
Once cooked, remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh parsley if desired.
