| 16 | 80 | 422 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 5 min | 6 |
| 1 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion (chopped) |
| 4 medium stalk(s) | Celery (thinly sliced) |
| 4 clove(s) | Garlic (minced; buy jar of pre-minced garlic for conveneince) |
| 454 gm | Beef, ground, lean |
| 3 tbsp | All-purpose white flour |
| 1 can(s) (28oz) | Diced tomatoes, low sodium, canned (undrained) |
| 1 small can | Tomato paste, canned (6 oz can) |
| 2 cup | Beef broth (stock), low-sodium |
| 1 tbsp | Worcestershire sauce |
| 1 tsp | Italian seasoning, no sodium added |
| 8 medium | Carrots (peeled and thinly sliced, or chopped) |
| 4 medium | Russet potato (peeled and cubed) |
| 1 cup | Frozen green peas |
| 1 tsp | Salt (or to taste) |
| 1/2 tsp | Black pepper (or to taste) |
Add the oil, onion, and celery to a large soup/stock pot and sauté over medium-high heat for 5-7 minutes.
Stir in the garlic and cook for 30 seconds.
Add the ground 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 diced tomatoes and tomato paste.
Pour in the broth and add the Worcestershire sauce, Italian seasoning, potatoes, and carrots.
Increase the heat to high and bring the stew to a boil. Then, 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 near the end of the cooking time and season with salt & pepper as needed.
Suggested Additions: Corn, green peas, green beans, etc. (can buy a frozen veg medley that contains these).
Serving suggestions: Dinner roll, tea biscuit, slice of bread, naan bread, etc.
| Grain | 0.2 |
| Meat | 0.8 |
| Meat Alternative | 0.2 |
| Vegetables | 4.4 |
