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  • 1 lb lean ground beef
  • 8 oz lean ground turkey
  • 1 tablespoon olive or canola oil
  • 2 large onions, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 large carrots, coarsely chopped
  • 2 stalks celery diced
  • 1 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon each, salt and pepper
  • 1 ½ pounds all-purpose potatoes, peeled and cubed
  • 1 tablespoon chopped parsley


  • Heat a large skillet over moderately high heat until hot. Add the beef and turkey and sauté, stirring frequently, about 7 minutes or until the meat has lost its pink color and released its juices.
  • Remove from heat and spoon the meat into a sieve set over a bowl. Allow the fat to drain from the meat at least 10 minutes.
  • Meanwhile, in the skillet, heat oil over moderately high heat. Add onions, garlic, carrots, and celery and sauté about 10 minutes or until softened and golden brown.
  • Return meat to skillet. Stir in beef stock, Worcestershire sauce, salt, and pepper and bring to a boil. Simmer, stirring occasionally, about 15 minutes or until most of the liquid has cooked off and all of the vegetables are tender.
  • In a pan of water, bring potatoes to a boil, and cook until tender. Add potatoes and parsley to the skillet and gently toss together with the meat mixture.

Categories: Beef  Dinner  Main Dish 
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