Ingredients
- 2 tablespoons avocado oil
- 1/2 pound lean ground beef (can use other ground meat)
- 1/3 cup red wine
- 6 cups beef broth
- 398 milliliters fine diced, unsalted tomatoes (1 can, I use Rodolfi Brand)
- 1 medium potato, peeled and diced
- 1 celery stalk, diced small
- 1/2 carrot chopped
- 6 ounces canned beans, rinsed and drained
- 1 bay leaf
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground black pepper or more to taste
How to Make
-
Step 1: Gather and prepare all your ingredients and place a Dutch oven or large heavy-bottomed pot on the stove top.
-
Step 2: Pour the oil into the pot and bring the element or flame to medium-high heat.
-
Step 3: Add the ground meat and cook until no longer pink.
-
Step 4: Pour in the red wine and cook until it is reduced, stirring to de-glaze the pot.
-
Step 5: Add the remaining ingredients to the pot and bring to a boil.
-
Step 6: Reduce heat to medium and simmer until vegetables are cooked through and soft, about 30 to 40 minutes. (This will depend on how thick you have diced your vegetables.
-
Step 7: Taste and adjust seasoning.
-
Step 8: Ladle into bowls and serve immediately. This is best pipping hot!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.