Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups Yukon Gold potatoes, cubed into ½ inch pieces
  • 2 cups carrots, sliced into rounds
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook until deep brown, breaking it into small crumbles. Drain excess grease, leaving about one tablespoon.
  2. Stir in the diced onions and minced garlic. Sauté for 3-5 minutes until onions are translucent and garlic is fragrant. Stir in the smoked paprika and toast for 30 seconds.
  3. Pour in the diced tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the pot. Add cubed potatoes and sliced carrots. Bring to a gentle boil, reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are fork-tender.
  4. Stir in the corn kernels and simmer uncovered for another 5-10 minutes to thicken the sauce. Season with salt and pepper before serving.