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Ingredients
Scale
- 1 tablespoon oil
- 1 pound ground beef
- 1 onion (chopped)
- 2 red bell peppers (diced)
- 2 cloves garlic (minced)
- 4 tablespoons tomato paste
- 2 teaspoons ground paprika
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 cups beef broth
- 2 teaspoons balsamic vinegar (OR Worcestershire sauce)
- 1.5 pounds potatoes (peeled and diced)
- 1–2 tablespoons cornstarch (use less for a brothier dish)
- 1 cup frozen peas
Instructions
- Heat a large pot over medium-high heat and add the oil. Brown the ground beef until it's crumbled.
- Lower the heat to medium, and add the chopped onion, diced red bell peppers, and minced garlic. Sauté for 2 minutes.
- Mix in the tomato paste, ground paprika, smoked paprika, and garlic powder until fragrant. Pour in the beef broth and balsamic vinegar.
- Introduce the diced potatoes to the pot, then reduce the heat to a gentle simmer. Cover and simmer for 20 to 30 minutes.
- In a small bowl, whisk cornstarch with a bit of cold water and stir it into the stew. Add the frozen peas and continue simmering for another 8-10 minutes until the potatoes are tender. Serve hot with crusty bread.
Notes
For a richer flavor, try using Worcestershire sauce instead of balsamic vinegar.
Feel free to add other vegetables like carrots or green beans for added nutrition.
Make it gluten-free by ensuring the broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg