Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 large (150g) red bell pepper, chopped
  • 1 cup (150g) frozen peas
  • 2 cups (300g) fresh baby spinach
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) low-sodium beef broth
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat olive oil in a 12-inch high-sided skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink. Drain excess grease if necessary.
  2. Lower heat to medium. Stir in the diced onions and red bell peppers. Sauté for 4-5 minutes until onions are translucent and peppers have softened.
  3. Add the minced garlic to the skillet and cook for 60 seconds until fragrant.
  4. Stir in the tomato paste, smoked paprika, and oregano, ensuring the beef and vegetables are well coated.
  5. Pour in the beef broth, scraping the bottom of the pan to release the browned bits (fond). Stir in the frozen peas.
  6. Simmer for 5-7 minutes until the sauce thickens and clings to the beef.
  7. Fold in the fresh baby spinach at the very end and cook just until wilted.