1 Tbl olive oil
1 onion, chopped
2 carrots, peeled and diced fine
Salt and pepper
3 cloves garlic, minced
2 Tbl tomato paste
1 lb lean ground beef
1 (28 oz) can diced tomatoes with juice
4 cups beef broth
1 lb red potatoes, scrubbed and diced
1 Tbl Italian seasoning
Heat olive oil over medium high heat in large Dutch oven.
Add onion, carrot, and a sprinkle of salt and pepper and saute until onion turns translucent, 5 to 8 minutes.
Add garlic and tomato paste and cook 1 minute.
Add ground beef and cook, breaking up with a wooden spoon, until no longer pink, 5 to 8 minutes.
Add tomatoes with the juice and broth and bring to a simmer. Add potatoes and Italian seasoning and cook until potatoes are soft, 10 to 15 minutes. Taste and add salt and pepper as needed.
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