# What You Need:
→ Meats
01 - 1 lb ground beef, 85% lean
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
07 - 1 cup frozen corn
08 - 2 cups potatoes, peeled and diced
→ Liquids
09 - 5 cups beef broth
10 - 1 cup whole milk
→ Seasonings
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp dried rosemary
16 - Salt and pepper to taste
→ Finishing
17 - 2 tbsp unsalted butter
18 - 2 tbsp fresh parsley, chopped for garnish
# Directions:
01 - In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
03 - Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add the diced potatoes, beef broth, Worcestershire sauce, thyme, parsley, rosemary, salt, and pepper. Bring to a boil.
05 - Reduce heat, cover the pot, and simmer for 15 minutes until potatoes and vegetables are tender.
06 - Stir in the corn, peas, milk, and butter. Simmer uncovered for 5 minutes to heat through and allow flavors to meld.
07 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley if desired.
