Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup diced carrots
  • 1 cup frozen peas
  • ½ cup diced yellow onion
  • 2 cloves minced garlic
  • 2 cups beef broth
  • 2 tbsp cornstarch
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 tsp dried thyme

Instructions:

  1. Heat olive oil in your skillet over medium high heat until shimmering.
  2. Add ground beef, seasoning with salt and pepper. Press the meat flat and leave undisturbed for 3-4 minutes until a mahogany colored crust forms. Note: Don't stir too early or you'll steam the meat instead of searing it.
  3. Break the meat apart with your spatula and cook until fully browned.
  4. Toss in the diced onions and carrots. Stir fry for 5 minutes until the onions are translucent and the carrots begin to soften.
  5. Stir in the minced garlic and dried thyme. Cook for 60 seconds until the fragrance fills the room.
  6. Whisk the cornstarch into the cold beef broth until smooth.
  7. Pour the mixture into the skillet. Bring to a simmer for 3-5 minutes, stirring occasionally, until the liquid thickens and becomes glossy.
  8. Reduce heat to low.
  9. Fold in the frozen peas and shredded cheddar cheese.
  10. Stir gently until the cheese is completely melted and the sauce is an opaque, creamy gold. Remove from heat immediately.