1 1/2 pounds lean ground beef
1 medium onion chopped
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed rosemary
1/2 teaspoon thyme leaves
4 carrots peeled and chopped
2 russet potatoes peeled and cut in small cubes
1 (14.5) ounce can fire roasted tomatoes
1 1/4 cup low sodium beef broth
2 tablespoons tomato paste
2/3 cup frozen peas
salt and pepper to taste
In a Dutch oven or heavy stockpot over medium heat, brown the ground beef. When it is about halfway through the browning process, add the onion and cook until the onion is soft and the ground beef is browned, approximately 5-6 minutes. Drain any excess grease.
Reduce heat to low. Add garlic, oregano, parsley, rosemary, and thyme; cook for 1 minute, stirring constantly. Add the potatoes, carrots, and fire-roasted tomatoes.
In a bowl or large measuring cup, whisk together the beef broth and tomato paste. Stir it into the pot. Simmer covered for 15 minutes.
Add the peas and simmer covered until the potatoes and carrots are tender. Season with salt and pepper to taste.
Use lean ground beef or lean chili grind beef, draining any excess grease after cooking the onions.
Swap ground beef for other ground meat like ground chicken, ground turkey, or ground pork.
For aesthetic purposes, peel your carrots. The small amount of effort is well worth the bright, beautiful orange color.
Diced tomatoes can be substituted for the fire-roasted tomatoes.
Russet, red, or gold potatoes all work well with this recipe.
Store cooled leftovers in the fridge in an airtight container for up to 3-4 days. Freeze for up to 2 months in a Ziploc freezer bag. To reheat, thaw in the refrigerator overnight and heat on the stovetop on low or in the microwave at reduced power.