Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 tbsp tomato paste
  • 6 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until the meat is a deep, mahogany brown.
  2. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  3. Add the minced garlic and tomato paste, stirring constantly for 2 minutes until the paste darkens to a brick-red color.
  4. Pour in the beef broth, diced tomatoes, oregano, and smoked paprika. Bring the mixture to a gentle boil, then reduce heat to low, cover and simmer for 20–30 minutes.
  5. Stir in the drained beans and simmer uncovered for an additional 10 minutes. Season with salt and pepper to taste.