ingredients

• 1 lb ground beef 
• 2 tbsp butter 1 small onion chopped 
• 2 cloves garlic minced 
• 2 tbsp tomato paste 
• 1 tsp salt 
• 1 tsp dried oregano 
• 1 tsp dried parsley 
• 1 tsp dried thyme 
• 1/2 tsp black pepper 
• 2 tbsp Worcestershire sauce 
• 1 can (14.5 oz) beef broth 
• 3 cups vegetable broth 
• 2 cups potatoes peeled and diced small 
• 1 can (15 oz) corn drained 
• 1 can (15 oz) carrots drained 
• 1 can (15 oz) green beans drained 
• 1 can (15 oz) petite cut diced tomatoes undrained

cooking

1. In a large soup pot, melt the butter over medium heat. 
2. Add the onion and garlic and cook for about one minute, until garlic is fragrant.
3. Add the ground beef and cook until the beef is no longer pink, breaking it up as you go. 
4. Stir in the tomato paste and seasonings - salt, oregano, parsley, thyme, pepper - and Worcestershire sauce. 
5. Cook for 1 -2 minutes, until the tomato paste is well combined with the beef. 
6. Add the potatoes and both the beef broth and vegetable broth. Bring the stew to a simmer. Cover the pot and simmer for 20 minutes.
7. Add the corn, carrots, green beans and tomatoes. Cover the pot again and continue to simmer for another 20 minutes, or until the potatoes are completely tender.
8. Serve the stew topped with shredded cheese.