Instructions
- In a large dutch oven over medium high heat, brown the ground beef, stirring occasionally, until no longer pink about 7-8 minutes. Add the diced onion and celery and cook until tender, another 3 minutes or so. Add the rest of the ingredients, stir. Bring to a boil, then reduce to a bubbling simmer and cook for 30-40 minutes or until the carrots are tender and the flavors have combined. Season with more salt and pepper if desired.
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