Ingredients:

  • 1 lb lean ground beef
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups beef bone broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 cup frozen peas
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Set a large Dutch oven over medium-high heat. Add the ground beef and cook undisturbed for 3–4 minutes until a deep mahogany-colored crust forms. Break up the meat, finish browning, then remove with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables soften and begin to brown, scraping up the flavorful beef fond from the bottom.
  3. Stir in the minced garlic, tomato paste, and Worcestershire sauce. Cook for 2 minutes to caramelize the tomato paste and mellow the garlic.
  4. Add the cubed Yukon Gold potatoes, beef bone broth, dried thyme, and smoked paprika. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes until the potatoes are fork-tender.
  5. Optional: Use a potato masher to lightly crush a few potatoes directly in the pot to achieve a thicker, creamier consistency.
  6. Stir the cooked beef back into the pot along with the frozen peas and whole milk. Simmer for an additional 2–3 minutes until heated through. Season with kosher salt and black pepper to taste.