Ingredients

The following ingredients have 9 Servings
  • 1 1/2 pounds ground beef (I use 85% lean)
  • 2 cups diced yellow onion (1 medium)
  • 1 1/2 cups chopped celery (about 4 ribs)
  • 1 1/2 cups sliced carrots (about 3)
  • 1 14- ounce can diced tomatoes with juice
  • 1 14- ounce can corn (drained (or 2 cups frozen or fresh))
  • 1 14- ounce can green beans (drained (or 2 cups frozen or fresh))
  • 1 cup new potatoes (cut in a large dice)
  • 2 beef bouillon cubes
  • 1 cup red or white wine
  • 2 cups water
  • 2 quarts beef broth
  • 1 tablespoon dried marjoram
  • 1 tablespoon garlic salt
  • 1 teaspoon dried tarragon
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt

Instruction

  • In a large dutch oven over medium high heat, brown the ground beef, stirring occasionally, until no longer pink (about 7-8 minutes).
  • Add the diced onion and celery and cook until tender, another 3 minutes or so.
  • Add the rest of the ingredients, stir. Bring to a boil, then reduce to a bubbling simmer and cook for 30-40 minutes or until the carrots are tender and the flavors have combined. Season with more salt and pepper if desired.