Somewhere between a soup and a stew, this is a hearty and warming bowl of comfort on a cold night. I love how satisfying this is and the fact that it has lots of veggies. Also, this is a one pot dish that you can easily make the day before and just warm up. You won’t believe how much flavor you get from the 2 different paprikas and the caraway—this is just great. If you really want to kick this up, serve it over True Grits. YUM! —Vicki Amsinger
chopped white or yellow onion
garlic cloves, minced
chopped green pepper
ground chuck or other beef
(28 ounce) can crushed tomatoes, with liquid
sliced cremini mushrooms (optional)
beef base (like "Better than Bouillon"
Salt and pepper to taste
Sour cream and chopped green onions to garnish
In This Recipe
Heat the canola oil over medium heat in a Dutch oven. Toss in the carrots, celery and onion. Cook, stirring often, for about 4 minutes or until the veggies are fragrant. Add in the garlic and green peppers and cook for another 3 minutes or so—just until you can smell the garlic, but it isn’t brown.
Crumble the ground beef into the pot and cook, stirring often, until the beef is browned. Drain off any excess fat if you like.
Next add in the remaining ingredients. Bring to a boil, reduce to a simmer, cook, stirring occasionally for 1 hour (longer is even better). Note: I left mine uncovered to get it thicker, but you can certainly cover yours if you want.
Serve in bowls garnished with a spoonful of sour cream and some sliced green onions. Great with crusty bread or spooned over noodles.