Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups carrots, diced small
  • 1 medium red bell pepper, diced
  • 2 cups fresh baby spinach or kale, chopped
  • 1 cup frozen peas, thawed
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt and black pepper to taste

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it into large chunks. Let it sit undisturbed for 3-4 minutes until a brown crust forms, then stir until fully cooked. Drain any excess fat.
  2. Push the beef to the edges of the pan. Using the leftover beef fat (adding the olive oil only if needed), add the diced onions and carrots. Sauté for 5 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the tomato paste, smoked paprika, and oregano, coating the meat and vegetables.
  5. Pour in the beef broth, scraping the bottom of the pan to release the browned bits (fond). Stir in the bell peppers and peas, simmering for 5 minutes.
  6. Fold in the spinach at the final second until just wilted and glossy.