Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 2 stalks of celery, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 32 oz container of beef broth (you can use chicken broth if that's what you have on hand)
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 large carrots, peeled and chopped
• 3 medium-sized russet potatoes, peeled and chopped into 1" cubes
• 3 tbsp ketchup
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tbsp Worcestershire sauce
• pinch of cayenne pepper (optional)

Directions

1. In a large Dutch oven over medium heat, add the ground beef, onion, celery, and garlic and cook until the beef is completely browned. Drain off any excess fat.
2. Add the diced tomatoes (with their juices), broth, bell peppers, carrots, potatoes, ketchup, salt, pepper, oregano, Worcestershire sauce, and cayenne.
3. Bring to a boil, reduce to a simmer, cover, and cook 25-30 minutes more (the potatoes should be soft, but not mushy).