- 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.
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