Ingredients
- 1-1/4 to 1-1/2 lbs Lean (85 or 90%) Ground Beef
- 2 large Russet Potatoes, diced
- 2 medium Onions, diced
- 2 Carrots, chopped
- 2 cloves Garlic, minced
- 12 oz Beef Broth
- 1/2 cup Red Wine
- 2 tbsp Worcestershire Sauce
- Seasonings
- 2 tsp Garlic Salt
- 1 tsp Paprika
- 1/2 tsp Coarse Ground Black Pepper
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 325F.
- Place Dutch oven over burner set at medium high heat. When warmed up add EVOO.
- When EVO begins to shimmer, add Ground Beef and break it up with a wooden spoon. Cook for 5 -7 minutes until no pink remains.
- Stir in Onions and Carrots and cook for another 5-7 minutes. Add Seasonings and Garlic, stir to coat everything evenly.
- Add Potatoes and stir to combine with Beef and Vegetables.
- Pour in Red Wine, Beef Broth and Worcestershire Sauce, scraping any browned bits from the bottom of the pot. Bring to a boil.
- Cover and place Dutch Oven in the oven for 45-60 minutes or until the potatoes are for-tender when pierced. Remove the lid and bake another 8-10 minutes to lightly brown the top.
