Ingredients

1 tbsp. extra-virgin olive oil
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 small yellow onion, chopped
2 medium yukon gold potatoes, peeled and cut into 1/2" cubes
2 medium carrots, thinly sliced coins
2 stalks celery, thinly sliced
4 cloves garlic, minced
2 tbsp. tomato paste
4 c. low-sodium beef or chicken broth
1 (14.5-oz.) can diced tomatoes
1 tsp. Italian seasoning
1/2 c. frozen corn
1 tsp. yellow mustard
Freshly chopped parsley, for garnish
Bread and butter pickles, for serving

Instructions

In a large pot over medium-high heat, heat oil. Add ground beef and cook, breaking up with a spoon, until golden, about 8 minutes. Season with salt and pepper. Using a slotted spoon, remove the beef to a plate.
Step 2
Add the onion, potatoes, carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute.
Step 3
Return the beef to the pot. Pour in broth and diced tomatoes, with juices, stir to combine. Add the Italian seasoning and bring to a boil. Cook until potatoes are tender, about 10 minutes.
Step 4
Stir in corn and mustard and cook until warm, 1 minute more. Season with salt and pepper to taste.
Step 5
Garnish with parsley and pickles before serving.

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