Ingredients
- 1 pound lean ground beef
- 1 medium sweet onion, finely diced
- 4 cloves garlic, minced
- 3 cups beef broth (low or no sodium if preferred)
- 1 (28 oz) can petite diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 2 medium russet potatoes, peeled and small-diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon creole seasoning (or salt)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 pound frozen mixed vegetables
Instructions
- In a large stock pot or Dutch oven over medium heat, cook the ground beef and diced onion, breaking the beef into crumbles. Cook until the beef is browned and the onions are soft, about 8–10 minutes.
- Drain any excess grease.
- Add minced garlic and stir until fragrant, about 30 seconds.
- Stir in beef broth, diced tomatoes (with liquid), tomato sauce, diced potatoes, Worcestershire sauce, red wine vinegar, Italian seasoning, creole seasoning (or salt), black pepper, and bay leaf.
- Mix well and bring to a simmer. Cover and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add frozen mixed vegetables and stir to combine. Return to a simmer and cook uncovered for 10–15 minutes more, until potatoes are tender.
- Remove bay leaf before serving. Serve hot and enjoy!
Notes
- Use low-sodium broth and no-salt-added tomatoes for a lower sodium option.
- Substitute mixed vegetables with fresh ones like carrots, green beans, or corn if desired.
- Leftovers store well and taste even better the next day—great for meal prep!
- Freeze in portions for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
