Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 2 cups sliced baby potatoes
  • 4 cups low-sodium beef broth
  • 2 tbsp all-purpose flour
  • 1/2 cup evaporated milk
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef and cook, stirring occasionally, until the meat reaches a deep mahogany-brown color. Drain any excess fat.
  2. Reduce heat to medium. Stir in the diced onions and garlic, sautéing for 3–5 minutes until onions are translucent. Sprinkle the flour over the beef mixture and stir for 1 minute to cook out the raw flour taste.
  3. Slowly pour in the beef broth while stirring constantly. Add the carrots, celery, and potatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until potatoes are tender.
  4. Stir in the frozen peas and corn. Turn heat to the lowest setting and stir in the evaporated milk and dried thyme. Season with salt and black pepper to taste and garnish with fresh parsley.