Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 3 tablespoons flour
- 1 (6-ounce) can tomato paste
- 4 cups beef broth (plus more if needed)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 2 Russet potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
Instructions
- In a soup pot, heat olive oil over medium-high heat. Add onion and celery and sauté for 5–7 minutes.
- Stir in garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up with a spoon, about 8 minutes.
- Sprinkle in flour and cook 1–2 minutes, stirring often.
- Stir in tomato paste, then add beef broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Bring to a boil over high heat.
- Reduce to a rapid simmer, cover with lid slightly open, and cook for at least 30 minutes until potatoes and carrots are tender. Add more broth if needed or cook longer uncovered for thicker stew.
- Stir in frozen peas and season with salt and pepper to taste.
Notes
- Adjust thickness by adding more broth or simmering uncovered.
- Optional peas can be added at the end for color and sweetness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American