Ingredients

2 tablespoons olive oil
1 ½ pounds ground beef
1 cup diced onion about half a large onion
1 cup chopped carrots
8 ounces sliced mushrooms
2 teaspoons minced garlic about 2 cloves
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning
1 (14.5-ounce) can diced tomatoes not drained
2 cups beef broth
2 cups tomato juice or V-8
2 cups chopped potatoes peeled and cut into 1-inch cubes
1 cup frozen corn
1 cup frozen peas
salt and pepper to taste

Directions

Heat a large Dutch oven over medium-high heat, add 2 tablespoons olive oil and 1 ½ pounds ground beef and cook and crumble until it begins to brown and is no longer pink.

Add 1 cup diced onion, 1 cup chopped carrots, 8 ounces sliced mushrooms, and 2 teaspoons minced garlic, and cook for 4-5 minutes until the vegetables begin to soften.

Add 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 (14.5-ounce) can diced tomatoes, 2 cups beef broth, 2 cups tomato juice, 2 cups chopped potatoes, 1 cup frozen corn, 1 cup frozen peas, and salt and pepper to taste.

Bring to a simmer, then turn the heat to medium-low and cover. Simmer for 30-40 minutes, stirring occasionally until the potatoes are tender.