Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced into small cubes
  • 2 stalks celery, sliced thin
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups low-sodium beef bone broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup unsweetened almond milk
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground beef. Break it into small crumbles until no pink remains and a dark crust forms.
  2. Add the onions, carrots, and celery to the pot. Sauté for 5 minutes until the onions are translucent. Stir in the tomato paste, minced garlic, dried thyme, and smoked paprika, cooking for an additional 2 minutes until the paste turns a deep brick red.
  3. Pour in 1 tbsp Worcestershire sauce and a splash of the beef broth. Scrape the bottom of the pot until all brown bits are lifted.
  4. Add the beef bone broth and diced potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until potatoes are fork-tender.
  5. Stir in the frozen peas, frozen corn, and almond milk. Simmer for 3 minutes until peas are bright green. Season with salt and cracked black pepper to taste. Garnish with fresh parsley before serving.