1. Heat the olive oil or butter in a large skillet over medium heat. When it’s shimmering, add the chopped onion and cook until translucent, about 4 minutes. This is the moment when the kitchen starts to smell like something worth waiting for.
2. Add the garlic and sauté for another minute, stirring constantly so it doesn’t burn. Garlic is one of those simple flavors that Mama Lu swore could heal a bad day.
3. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon or spatula, cooking until browned and no longer pink, about 6-8 minutes. Drain any excess fat if you prefer a leaner dish.
4. Stir in the diced carrots and cook for 3 minutes until they begin to soften. This step helps the veggies stay tender but not mushy—something I learned early on when feeding little ones who were picky about texture.
5. Add the peas, drained tomatoes, beef broth, smoked paprika, oregano, salt, and pepper. Stir everything together, then reduce the heat to low and let it simmer gently for 10 minutes. This allows all the flavors to meld, just like Mama Lu’s Sunday pot roasts.
6. Taste and adjust seasoning as needed. Sometimes a pinch more salt or a dash of pepper makes all the difference.
7. If you want to serve it over rice or pasta, prepare that separately while the beef mixture simmers. Spoon the warm ground beef mixture over the grains for a comforting, balanced meal.

In my years cooking this recipe for my own kids, I’ve found the simmering step is where the magic happens. It’s where the simple ingredients turn into a dish that feels like a warm embrace.