- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 12 oz
- lean ground beef
- 375 g
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1
- large onion, diced
- 2
- cloves garlic, minced
- 2 tbsp
- paprika
- 30 mL
- 1 carton
- reduced sodium beef broth
- 900 mL
- 2 cups
- no salt added canned diced tomatoes
- 500 mL
- 1⅓ cups
- peeled and diced potatoes
- 325 mL
- 4
- bay leaves
- 4 cups
- any combination of chopped vegetables, such as green beans, celery, carrots, broccoli, zucchini, cabbage, asparagus and/or peppers
- 1 L
- 1 tsp
- red wine vinegar
- 5 mL
Method
- Step 1
- Heat oil in large saucepan on medium heat. Crumble in beef. Season with salt and pepper. Cook 5 to 8 min. until beef is browned. Drain and discard fat from saucepan. Stir onion, garlic and paprika into beef. Cook 5 min. until onion is softened. Stir in broth, tomatoes, potatoes and bay leaves; cover and bring to a simmer. Cook 8 to 10 min. until potatoes are softened (they do not need to be cooked through at this point).
- Step 2
- Stir in chopped vegetables. Simmer another 10 min. until vegetables and potatoes are tender. Stir in vinegar. Remove bay leaves before serving.
Tips
Substitute potatoes with sweet potato, short pasta or 1/2 cup (125 mL) long grain rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 220
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 20 g
- Fibre:
- 4 g
- Sugar:
- 7 g
- Cholesterol:
- 35 mg
- Protein:
- 16 g
- Sodium:
- 640 mg