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
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Step 1: Gather and prepare all your ingredients.
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Step 2: Place a Dutch oven or large heavy-bottomed pot on the stove top.
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Step 3: Pour the oil into the pot and bring the element or flame to medium-high heat.
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Step 4: Add the ground meat and cook until no longer pink.
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Step 5: Pour in the red wine and cook until it is reduced, stirring to de-glaze the pot.
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Step 6: Add the remaining ingredients to the pot and bring to a boil.
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Step 7: 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.
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Step 8: Taste and adjust seasoning.
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Step 9: Ladle into bowls and serve immediately. This is best pipping hot!
We hope you enjoy this recipe!
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