Italian Herb Ground Beef Stew with Potatoes and Celery Root
Equipment
- Large Pot
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 potatoes, peeled and cubed
- 1 medium celery root, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add the onion and garlic to the pot. Cook until the onion softens.
- Stir in the Italian seasoning, salt, and black pepper.
- Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
- Add the potatoes and celery root. Reduce the heat to low and simmer for 30 minutes until the vegetables are tender.
- Ladle the stew into bowls and top with chopped parsley before serving.
Notes
Peel the celery root right before cutting it to avoid discoloration. The stew thickens as it sits, so add a little extra broth when reheating leftovers. It tastes best with crusty bread for dipping.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon