Ingredients:

  • 1 lb sirloin tips or lean ground beef
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat a large pot over medium-high heat. Add the beef and cook without stirring for 2-3 minutes to develop a dark crust. Stir and continue cooking until browned through. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Lower the heat to medium and melt the butter into the beef drippings. Add the diced onion and carrots, stirring frequently until onions are translucent and carrots soften (about 5 minutes).
  3. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  4. Return the beef to the pot and pour in the beef broth. Add the cubed potatoes and the bay leaf.
  5. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are tender.
  6. Stir in the heavy cream and simmer for 2-3 minutes. Remove the bay leaf and garnish with chopped parsley.