Ingredients
1 1/2 pounds ground beef
1 medium onion chopped
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed rosemary
1/2 teaspoon dried thyme leaves
4 carrots peeled and chopped
2 Yukon Gold potatoes cut into small cubes
1 14.5 ounce can fire-roasted tomatoes
1 1/4 cup low-sodium beef broth
2 tablespoons tomato paste
2/3 cup frozen peas
salt and pepper to taste
Instructions
In a Dutch oven or heavy stockpot over medium heat, brown the ground beef. When it is about halfway through the browning process, add the onion and cook until the onion is soft and the ground beef is browned, approximately 5-6 minutes. Drain any excess grease.
Reduce heat to low. Add garlic, oregano, parsley, rosemary, and thyme; cook for 1 minute, stirring constantly. Add the potatoes, carrots, and fire-roasted tomatoes.
In a bowl or large measuring cup, whisk together the beef broth and tomato paste. Stir it into the pot. Simmer covered for 15 minutes.
Add the peas and simmer covered until the potatoes and carrots are tender. Season with salt and pepper to taste.
Notes
Use ground beef or chili grind beef with a little bit of fat in it, draining any excess grease after cooking the onions. Honestly, it is the fat that gives it flavor.
For aesthetic purposes, peel your carrots. The small amount of effort is well worth the bright, beautiful orange color.
If desired, substitute diced tomatoes for the fire-roasted tomatoes.
I prefer Yukon gold potatoes for this recipe. But red potatoes or Russet potatoes work well, too.
Store cooled leftovers in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 259kcal | Carbohydrates: 22g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 242mg | Potassium: 1048mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7014IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 4mg