Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef bone broth
  • 14.5 oz canned diced tomatoes, undrained
  • 2 large Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 3 large carrots, sliced into rounds
  • 2 cups shredded green cabbage
  • 1.5 cups frozen peas and corn
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place the 1.5 lbs ground beef in a large pot over medium high heat. Note: Don't crowd the meat, let it sit for 2-3 minutes to get a good crust.
  2. Add the diced onion to the browned beef. Note: Cook 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of minced garlic and 2 tbsp tomato paste. Note: Sauté for 2 minutes until the paste turns a deep brick red.
  4. Pour in a splash of the 4 cups beef bone broth. Note: Use a wooden spoon to scrape up all the brown bits (fond) from the bottom.
  5. Add the remaining broth, 14.5 oz undrained tomatoes, 1 tsp thyme, 1 tsp oregano, and 2 bay leaves.
  6. Stir in the cubed Russet potatoes and sliced carrots.
  7. Lower the heat to medium low and cover the pot. Note: Simmer 15-20 minutes until the potatoes can be easily pierced with a fork.
  8. Stir in the 2 cups shredded cabbage. Note: Cook 5 minutes until the cabbage is tender but still has a slight bite.
  9. Add the 1.5 cups frozen peas and corn. Note: Cook 3-4 minutes until the peas are bright green and heated through.
  10. Remove the bay leaves and stir in the 1 tsp sea salt and 0.5 tsp black pepper. Note: Taste the broth and add more salt if the flavors don't jump yet.