Cozy Hamburger Stew

1. Brown the beef, then add the onion. Heat a Dutch oven over medium-high heat. Add oil if needed. Add the ground beef in an even layer and let it sit 3 to 4 minutes so it can actually brown. Break it up and cook until most of the pink is gone, about 3 minutes. Add the onion and cook 3 to 4 minutes more, until the onion softens and the beef has browned spots. If there is excess grease, carefully drain it off.
2. Add garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 to 2 minutes, stirring, until it darkens slightly and smells toasted.
3. Build the broth. Add the diced tomatoes, beef broth, Worcestershire, salt, pepper, smoked paprika, thyme, and bay leaves. Scrape the bottom of the pot to lift any browned bits.
4. Simmer with the hearty veggies. Add potatoes, carrots, and celery. Bring to a boil, then reduce to a steady simmer. Cover and cook 20 to 25 minutes, stirring once or twice, until the potatoes and carrots are fork-tender. The clock is a guide. The fork is the truth.
5. Finish and adjust. Stir in frozen peas and simmer uncovered 3 to 5 minutes, just until hot. Taste and adjust salt and pepper.
6. Thicken if you want. If you like a thicker stew, mash a few potato chunks against the pot and stir. Or stir the cornstarch slurry again (it settles fast), drizzle it in while stirring, bring the stew back to a simmer, and cook 2 to 3 minutes until the broth lightly thickens.
7. Serve. Remove bay leaves. Ladle into bowls and top with parsley if using. Serve with crusty bread, biscuits, or a grilled cheese if you are feeling extra.

Yield: Serves 6, about 1 1/2 cups per serving.

Easy variations: Swap in ground turkey, add 1 cup corn or green beans, or toss in a pinch of red pepper flakes if you want a little heat.