Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 2 medium potatoes (300g), peeled and finely diced
  • 1 medium onion (110g), finely chopped
  • 3 cloves (9g) garlic, minced
  • 1 medium carrot (60g), finely diced
  • 1 medium zucchini (150g), finely diced
  • 2 tbsp olive oil
  • 1 can (8 oz) tomato sauce
  • 2 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf

Instructions:

  1. Heat olive oil in a 12 inch cast iron skillet or large Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned and fragrant. Note: Resist the urge to stir constantly; let the meat sear.
  2. Remove the beef with a slotted spoon, leaving the rendered fat in the pan.
  3. Add the diced potatoes, carrots, and onions to the beef fat. Sauté for 5–7 minutes until onions are translucent and potatoes have golden edges.
  4. Stir in the minced garlic and diced zucchini, cooking for 60 seconds until aromatic.
  5. Return the browned beef to the pan. Stir in the tomato paste, ground cumin, smoked paprika, and dried oregano. Cook for 2 minutes until the paste darkens slightly.
  6. Pour in the tomato sauce and beef broth, and add the bay leaf.
  7. Reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork tender and sauce is a glossy glaze.
  8. Remove the bay leaf and stir in salt and black pepper.