Instructions:
Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Sauté Vegetables: Add chopped onion to the pot and cook until softened, about 5 minutes. Add carrots and cook for another 5 minutes, stirring occasionally.
Add Liquids and Seasoning: Pour in beef broth (or vegetable broth) and diced tomatoes. Add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Add Potatoes: Add the cubed potatoes to the pot. Bring the stew to a boil, then reduce heat to a simmer.
Simmer: Cover the pot and simmer for 20-30 minutes, or until the potatoes and carrots are tender.
Adjust Seasoning: Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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