Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1½ pounds 85% lean ground beef
- 1 cup diced yellow onion
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- freshly ground black pepper (to taste)
- ¼ teaspoon cayenne pepper (or to taste)
- 3 tablespoons tomato paste
- 28 ounce can whole tomatoes (undrained)
- 5 cups low sodium-beef broth (divided)
- 2 large carrots (½-inch slices)
- 2 celery ribs (halved lengthwise and thinly sliced)
- 1 pound baby potatoes (halved or quartered (like Little Potato Company))
- 1 cup diced bell pepper ((I used a mixture of green and red))
- ½ cup uncooked long grain white rice
- 1 cup frozen peas ((no need to thaw))
- ¼ cup chopped fresh parsley
Instruction
- Add olive oil to a Dutch oven and place over MEDIUM heat. Add ground beef, onions, and garlic and cook, stirring to break up the beef until beef is crumbled and no longer pink. Drain well. Season with salt, pepper, Italian seasoning, and cayenne. Add the tomato paste and stir well to combine. Add the tomatoes, 4 cups of the broth (reserve remaining amount for later), carrots, celery, potatoes, bell pepper, and rice.
- Bring the mixture to a boil then reduce heat to LOW, cover and simmer 30 minutes or until vegetables and rice are tender.
- Uncover and use the spoon to crush any remaining large pieces of tomato. Stir in the frozen peas and parsley. Allow the stew to simmer 10 minutes longer or until thickened to desired consistency. If the mixture is too thick, add as much of the remaining broth as desired.
