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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 cooked through, about 5-7 minutes. Drain any excess grease and set the beef aside.

Reduce heat to medium. Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Return the cooked ground beef to the skillet. Stir in the undrained diced tomatoes, beef broth, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded.

Stir in the frozen peas and cook for an additional 2-3 minutes, or until heated through.

Taste and adjust seasoning if necessary. 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 cooked through, about 5-7 minutes. Drain any excess grease and set the beef aside.

Reduce heat to medium. Add the chopped onion, diced carrots, and diced celery to the same skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Return the cooked ground beef to the skillet. Stir in the undrained diced tomatoes, beef broth, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded.

Stir in the frozen peas and cook for an additional 2-3 minutes, or until heated through.

Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
