Classic Minced Beef Dish (Printable)
Hearty minced beef simmered with tomatoes, herbs, and fresh vegetables for a satisfying main dish.
# What You'll Need:
→ Meat
01 - 1.1 lb lean minced beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
→ Liquids
06 - 14 oz canned chopped tomatoes
07 - 2 tbsp tomato paste
08 - 7 fl oz beef stock
→ Seasonings
09 - 1 tsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp vegetable oil
# How to Make It:
01 - Heat the vegetable oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Add the minced garlic, diced carrots, and celery stalk to the pan. Stir occasionally and cook for 4 to 5 minutes until softened.
03 - Increase heat to medium-high and add the minced beef to the pan. Brown the meat for 5 to 6 minutes, breaking up any lumps with a wooden spoon.
04 - Stir in the tomato paste and cook for 1 minute to intensify the flavor.
05 - Pour in the canned chopped tomatoes and beef stock. Add Worcestershire sauce, dried thyme, bay leaf, salt, and freshly ground black pepper. Stir thoroughly.
06 - Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
07 - Remove the bay leaf, taste, and adjust seasoning if necessary. Serve warm.
# Expert Hacks:
01 -
- It's flexible enough to morph into a dozen different dinners without changing a single ingredient.
- The vegetables soften into the meat so naturally that even people who swear they don't eat carrots won't notice them.
- Your kitchen smells incredible while it's simmering, and the whole thing costs less than takeaway.
02 -
- Don't walk away while the beef is browning; a splash of water hitting a dry pan makes the meat steam and turn gray instead of developing that caramelized crust that holds all the flavor.
- If your sauce is too thin after 20 minutes, uncover it and simmer for another 5–10 minutes rather than adding cornstarch or flour, which can make it gluey and mask the clean taste of the ingredients.
03 -
- Brown the meat properly even if it takes longer—rushing this step means the difference between a good sauce and a truly memorable one.
- Taste constantly in the final minutes so you catch it at peak flavor, not overseasoned or underseasoned.