Description
A cozy, comforting one-pot stew made with ground beef, potatoes, mixed vegetables, and warming spices—perfect for easy weeknight dinners or a campfire-style experience at home.
Ingredients
- 1 lb ground beef (90/10 or 85/15 lean)
- 2 tbsp butter or olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 2 cups vegetable broth
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) sliced carrots, drained
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) diced tomatoes, undrained
Instructions
- In a large soup pot, melt butter over medium-high heat. Add onion and garlic, cooking until fragrant.
- Add ground beef, breaking it up as it cooks, and cook until no longer pink.
- Stir in tomato paste, salt, pepper, oregano, parsley, thyme, smoked paprika, and Worcestershire sauce. Cook until well combined.
- Add diced potatoes, beef broth, and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes.
- Stir in drained corn, carrots, green beans, and undrained diced tomatoes. Cover and simmer for another 20 minutes, until potatoes are tender.
- Serve hot, optionally topped with shredded cheese or sour cream.
Notes
- To thicken, whisk 1 tbsp flour or cornstarch with water and stir in during the final simmer.
- For a vegetarian version, use beans instead of beef and all vegetable broth.
- Can be cooked in a Dutch oven over a campfire for authenticity.
- Freeze leftovers for up to 1 month; reheat gently on stove or in microwave.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
