▢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 + more if needed
▢1 tablespoon Worcestershire sauce
▢1/2 teaspoon Italian seasoning
▢2 Russet potatoes peeled & diced
▢4 medium carrots peeled & sliced
▢1 cup frozen peas optional
▢Salt & pepper to taste
INSTRUCTIONS
Add the oil, onion, and celery to a soup pot and sauté over medium-high heat for 5-7 minutes.
Stir in the garlic and cook for 30 seconds.
Add the beef to the pot and cook, breaking it up with your spoon as you go along, until it’s browned (about 8 minutes).
Sprinkle in the flour and cook for 1-2 minutes (stirring often).
Stir in the tomato paste.
Add in the broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Increase the heat to high and bring it to a boil. Reduce the heat to a rapid simmer and cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes and carrots are tender and the flavors have had some time to build. Add more broth if the stew starts to get too thick, and if you want it thicker, cook it for longer with the lid off.
Stir in the frozen peas and season with salt & pepper as needed.
NOTES
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
NUTRITION
Calories: 281kcal
Carbohydrates: 32g
Protein: 23g
Fat: 7g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 47mg
Sodium: 947mg
Potassium: 1236mg
Fiber: 5g
Sugar: 9g
Vitamin A: 7507IU
Vitamin C: 25mg
Calcium: 77mg
Iron: 5mg
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