Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1.5 pounds Yukon gold potatoes, diced into about 1" pieces
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 3 tablespoons cornstarch
- 12 ounce bag frozen peas and carrots
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook, crumbling with a spatula, until browned and cooked through.
- Add diced onion and a couple pinches of salt and pepper and cook, stirring occasionally for 4 minutes.
- Add garlic, tomato paste, and Italian seasoning and cook for another minute, stirring frequently.
- Add diced potatoes, beef stock, Worcestershire sauce balsamic vinegar, and a couple pinches of salt and pepper. Bring to a simmer and gently simmer for 15 minutes.
- Dissolve cornstarch in 2 tablespoons of water. Stir in cornstarch slurry, frozen peas and carrots, and a couple pinches of salt and pepper. Continue gently simmering for another 10 minutes, or until everything is tender and the stew has thickened slightly.
- Season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Cut potatoes into evenly sized pieces so they cook at the same rate.
- Don’t skip the tomato paste—it deepens the flavor of the broth. Use tomato paste that comes in a tube, and you can keep it in the fridge for 6 months or more!
- Add extra veggies like corn or green beans for more variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the stew
- Calories: 259
- Sugar: 4.2 g
- Sodium: 456.2 mg
- Fat: 5 g
- Carbohydrates: 31.6 g
- Fiber: 4.4 g
- Protein: 21.7 g
- Cholesterol: 45.2 mg
