 Instructions: Step-by-Step
1. Brown the Beef:
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Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
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Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
2. Sauté Aromatics:
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Reduce the heat to medium. Add the diced onion to the pot and cook for about 5-7 minutes, until softened and translucent.
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Stir in the minced garlic and cook for an additional minute until fragrant.
3. Simmer the Stew:
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Pour in the beef broth, diced tomatoes (with their juice), tomato sauce, and Worcestershire sauce.
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Add all the seasoning: salt, pepper, dried thyme, dried oregano, and the bay leaf. Stir well to combine.
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Bring the mixture to a boil, then immediately reduce the heat to a simmer.
4. Cook the Potatoes:
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Add the diced potatoes and carrots (if using) to the pot.
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Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Add Frozen Vegetables and Finish:
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Stir in the frozen green beans, corn, and peas.
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Return the pot to a simmer for another 5-10 minutes, or until all the frozen vegetables are heated through.
6. Serve:
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Remove the bay leaf before serving.
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Taste the stew and adjust the seasoning (salt/pepper) as needed.
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Serve hot with crusty bread, cornbread, or a simple side salad.
 Pro Tips for the Best Stew
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Make it Thicker:Â If you prefer a thicker stew, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the simmering stew during the last 5 minutes of cooking.
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Best Leftovers:Â This soup is even better the next day! The flavors deepen as it sits. It can be stored in an airtight container in the refrigerator for up to 4 days.
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Alternative Meats: You can substitute the ground beef with ground turkey or small pieces of stewing beef (if using stewing beef, allow an extra hour of simmering time until it’s fork-tender).
