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A hearty stew using ingredients you probably already have on hand.
In a large pot or Dutch oven over medium high heat, brown the beef until cooked through, making sure to break it up into small pieces as you go. Add the onion, carrots and garlic. Cook until everything is softened, stirring often, about 4-5 minutes. Add the salt, pepper and oregano and give it a good stir.
Add the chicken stock and can of tomatoes. Crush the tomatoes with your spoon.Lastly, add the potatoes and bring to a simmer. Reduce heat and allow to simmer for 10-15 minutes until the potatoes are cooked through. Taste and add more salt and pepper if desired. Once it is seasoned to your liking, stir in the parsley and serve!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!