Ingredients
- 1 lb lean ground beef
- ½ cup diced yellow onion
- 1 medium Yukon gold potato - chopped (about 1 ½ cups)
- 2 cups chopped carrots - peeled and quartered (about 3 large carrots)
- 2 cloves garlic - minced
- 2 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 14 oz canned fire-roasted diced tomatoes - with juices
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- ½ tsp granulated sugar
- 1 bay leaf
- ¾ cup frozen peas
Instructions
- In a large pot, brown and crumble 1 lb ground beef over medium-high heat until it’s fully cooked. Drain any excess grease.
- Add ½ cup diced yellow onion and 2 minced garlic cloves to the pot, cooking for another 2 minutes until the onion softens.
- Now stir in 2 tsp Italian seasoning, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. Then toss in the chopped russet potato and 2 cups chopped carrots. Cook everything for 1 minute, stirring to coat.
- Add 1 (14 oz) can of fire-roasted diced tomatoes (with juices) and 2 Tbsp tomato paste, stirring everything together.
- Pour in 2 cups beef broth, 1 Tbsp Worcestershire sauce, ½ tsp granulated sugar, and drop in 1 bay leaf. Stir to combine, then cover the pot and let it simmer for 20 minutes.
- After 20 minutes, add ¾ cup frozen peas and cook for an additional 5 minutes. Remove the bay leaf, give everything a final stir, and you’re ready to serve!
Nutrition Info
Calories: 196kcal | Carbohydrates: 19g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 755mg | Potassium: 719mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7629IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
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