Ingredients:

  • 1.5 lbs lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and sizzling. Drain the excess fat. Note: Don't overcook the beef here; it'll finish in the pot.
  2. Add the diced onion, bell pepper, carrots, and celery to the skillet with the beef. Sauté for 5 minutes until the onions become translucent.
  3. Stir in the minced garlic for the final 60 seconds until fragrant. Note: Garlic burns quickly, so keep it brief.
  4. Transfer the beef and vegetable mixture into the crock pot.
  5. Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, apple cider vinegar, maple syrup, smoked paprika, and dried oregano.
  6. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  7. Once the time is up, stir vigorously until the vegetables are integrated into the broth. Note: The carrots should be tender but not mushy.
  8. Taste the broth. If it's too tart, add a pinch more maple syrup. If it needs more punch, add a splash of Worcestershire.