Ground Beef Stew: Hearty Comfort in a Bowl

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the beef, then return it to the pot.
Sauté the Vegetables:

Add the chopped onion, garlic, carrots, and celery to the pot with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Add the Liquids and Seasonings:

Pour in the diced tomatoes with their juices and the beef broth. Stir to combine. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a simmer.
Simmer the Stew:

Once the stew is simmering, add the cubed potatoes. Stir everything together and cover the pot. Let the stew cook for 30-40 minutes, or until the potatoes and carrots are tender and the flavors have melded together.
Finish and Serve:

Once the vegetables are tender, taste the stew and adjust the seasoning with salt and pepper if necessary. Remove the bay leaf, and ladle the stew into bowls. Garnish with fresh chopped parsley for a pop of color and freshness.
Serving and Storage Tips: