Ingredients:

  • 1.5 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 6 cups beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef, breaking it into chunks, and cook without stirring too frequently until the meat is a deep mahogany brown.
  2. Stir in the diced onion and garlic, sautéing for 3-5 minutes until the onions are translucent and fragrant.
  3. Stir in the tomato paste, dried thyme, and smoked paprika. Toast the paste for 2 minutes until it darkens slightly in color.
  4. Pour in the beef broth and diced tomatoes. Add the potatoes, carrots, and celery. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  6. Stir in the frozen peas and corn, heating through for 3-5 minutes.
  7. Taste the broth and adjust with salt and black pepper as needed.
  8. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to settle.