Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups frozen peas and carrots mix
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 cup low-sodium beef broth
  • 1 tbsp tomato paste
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Dice potatoes into uniform 1/2-inch cubes, mince the garlic and onion, and prepare the frozen vegetables.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and crumbly. Leave approximately one tablespoon of drippings in the pan.
  3. Lower heat to medium. Add diced onions and sauté until translucent (about 3-4 minutes), then stir in the minced garlic, smoked paprika, and dried oregano.
  4. Add the diced potatoes to the skillet and stir to coat them in the beef drippings and spices.
  5. Pour in the low-sodium beef broth and stir in the tomato paste until the sauce is smooth and well combined.
  6. Simmer until potatoes are tender, stir in the frozen peas and carrots mix until heated through, and finish by garnishing with chopped fresh parsley.