Ingredients:

  • 1 lb (450g) 90% lean ground beef
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (32g) tomato paste
  • 3 medium (300g) carrots, sliced into rounds
  • 3 stalks (120g) celery, sliced
  • 2 medium (300g) Yukon Gold potatoes, cubed (1/2 inch)
  • 1 cup (150g) frozen green beans, cut
  • 1 cup (160g) frozen peas and carrots mix
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes (low sodium)
  • 6 cups (1.4L) low-sodium beef broth
  • 1 tsp (2g) dried Italian seasoning
  • 1 bay leaf
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent. Add the minced garlic and tomato paste, stirring constantly for 60 seconds until the paste turns a deep rust color.
  3. Transfer the beef mixture into the slow cooker. Add the sliced carrots, celery, cubed potatoes, and fire-roasted tomatoes.
  4. Pour the low-sodium beef broth over the top and stir in the Italian seasoning, salt, pepper, and the bay leaf.
  5. Secure the lid and set to Low for 8 hours or High for 6 hours.
  6. About 30 minutes before serving, stir in the frozen green beans and peas.
  7. Remove the bay leaf and stir in the fresh lemon juice to brighten the flavors before serving.