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Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 small yellow onion, chopped
- 2 medium yukon gold potatoes, peeled and cut into 1/2" cubes
- 2 medium carrots, thinly sliced coins
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp. tomato paste
- 4 c. low-sodium beef or chicken broth
- 1 (14.5-oz.) can diced tomatoes
- 1 tsp. Italian seasoning
- 1/2 c. frozen corn
- 1/2 tsp. yellow mustard
- Freshly chopped parsley, for garnish
- Bread and butter pickles, for serving
Details
Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from delish.com
Preparation
Step 1
In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.
Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.
Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
Stir in the corn and cook until warm, 1 minute more. Season with salt, pepper, and red pepper flakes.
Garnish with parsley and pickles before serving.
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