Homemade Ground Beef And Potato (Printable Version)
Savory beef and tender vegetables simmer in a hearty broth for a comforting meal.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 4 medium russet potatoes, peeled and diced
03 - 1 large onion, chopped
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Pantry
08 - 6 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
10 - 1 bay leaf
→ Spices & Seasonings
11 - 1 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper to taste
→ Optional Garnish
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese
# How-To Steps:
01 - In a large soup pot or Dutch oven over medium heat, cook the ground beef, breaking it apart with a spoon, until browned. Drain excess fat if needed.
02 - Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, thyme, smoked paprika, salt, and pepper.
04 - Bring mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes, stirring occasionally, until potatoes and vegetables are tender.
05 - Stir in frozen peas and cook for another 5 minutes until heated through.
06 - Remove bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley and shredded cheddar cheese if desired.
# Helpful Tips:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The smoked paprika adds this subtle warmth that makes people ask whats different about it
02 -
- Dicing your potatoes into even sized pieces is the difference between having some raw chunks and some that have completely disappeared
- Letting the soup rest for 5 minutes off the heat before serving makes the flavors come together in a way you cannot rush
03 -
- Make a double batch and freeze half for those nights when cooking feels impossible
- If you have time, let the soup cool completely before refrigerating, then skim any hardened fat off the top the next day