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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion to the skillet with the beef. Cook, stirring occasionally, until the onion softens, about 3 to 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the thawed mixed vegetables, BBQ sauce, beef broth, Worcestershire sauce (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover the skillet, and let it simmer for 10 to 15 minutes, or until the vegetables are tender-crisp and the flavors have melded together. Stir occasionally to prevent sticking.

Remove from heat. If desired, sprinkle with shredded cheddar cheese and cover for a minute or two to allow the cheese to melt. Garnish with fresh chopped parsley before serving.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion to the skillet with the beef. Cook, stirring occasionally, until the onion softens, about 3 to 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the thawed mixed vegetables, BBQ sauce, beef broth, Worcestershire sauce (if using), salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to medium-low, cover the skillet, and let it simmer for 10 to 15 minutes, or until the vegetables are tender-crisp and the flavors have melded together. Stir occasionally to prevent sticking.

Remove from heat. If desired, sprinkle with shredded cheddar cheese and cover for a minute or two to allow the cheese to melt. Garnish with fresh chopped parsley before serving.
