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1 lb. ground beef
1 tablespoon beef fat, bacon drippings, or olive oil
1 medium onion, diced
2 stalks celery, sliced thin
3 cloves garlic, minced
15 oz. diced tomatoes in liquid (do not drain)
8 oz. tomato sauce
1 teaspoon Italian seasonings (or add oregano, basil, and thyme to taste)
4 cups beef broth
1 cup water
1 cup chopped green beans (frozen or fresh)
5 tablespoons real butter
1 - 1 1/2 tablespoons Worcestershire sauce
Salt and pepper
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1. In the Instant Pot ()or a skillet), brown the ground beef until no longer pink. Remove the beef with a slotted spoon and set aside in a bowl.
2. Drain off all but 1 tablespoon of beef fat OR drain all the beef fat and add bacon drippings (my preference) or olive oil. Once the fat is melted, add the onion, garlic, and celery. Saute until the onion is tender and translucent.
3. Add the tomatoes, tomato sauce, Italian herb, beef broth, water, green beans, butter, Worcestershire sauce, and prepared beef. Season with salt and pepper. Stir to combine.
4. Cook on Manual for 5 minutes, then quick release the steam.
Crock Pot Directions: Follow steps 1 - 3, above, using a crock pot/slow cooker instead of an Instant Pot. Cover and cook on low for 3 hours or cook on high for 1 hour.
Stove Top Directions: Follow steps 1 - 3, above, using a large pot instead of an Instant Pot and skillet. Simmer for about 15 - 20 minutes.