Hearty ground beef gets browned until deeply savory, then simmered with a rustic mix of onion, carrots, celery, and Yukon Gold potatoes until everything turns tender and the broth deepens in flavor. Diced tomatoes, tomato paste, Worcestershire, and a blend of thyme, oregano, and smoked paprika build a rich, savory base that tastes like it's been on the stove all day. Frozen green beans and corn go in at the end for pops of color and freshness, keeping the texture varied bowl after bowl. This is the kind of one-pot dinner that comes together on a weeknight but still feels like real comfort food. A scatter of fresh parsley at the finish brightens the whole thing up without overshadowing the beefy broth underneath. It's an easy, satisfying option to add to a dairy free dinner rotation, especially when you want something warm and filling without much fuss.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6ā8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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