Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 medium russet potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, sliced into thick rounds
  • 1 cup frozen peas
  • 4 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  2. Add the ground beef, breaking it up with a spoon, and cook until the meat is deeply browned and no longer pink.
  3. Stir in the diced onions and cook for 3–5 minutes until translucent.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the tomato paste and flour, coating the meat and onions thoroughly. Cook for 2 minutes to toast the flour and remove the raw taste.
  6. Gradually pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to capture the caramelized bits (fond).
  7. Add the potatoes, carrots, dried thyme, salt, and black pepper. Stir to combine.
  8. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes or until the root vegetables are tender.
  9. Stir in the frozen peas and cook for an additional 2–3 minutes until heated through.