Steps: |
| -Heat a dutch oven to medium-high for 3 minutes. |
| -Add the ground beef to the hot pot with no oil. |
| -Continuously stir until it is browned completely and fully cooked. Remove from pot and strain off the fat and water. |
| -Wipe out the hot pot and return to heat. |
| -Heat the pot to medium and add the olive oil. |
| -Add the onions and garlic and cook for about 3 minutes until translucent. |
| -Add the remaining vegetables and cook for an additional 2 minutes. |
| -Return the meat to the pot and add the chicken stock. |
| -Add all of the remaining ingredients and cook for at least 30 minutes over low heat. |
| -Season with salt and pepper to taste. |
| -Add in the reserved fennel fronds and celery leaves. |
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