- 12 ounces extra-lean ground beef
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 1/4 pounds potatoes, scrubbed and finely diced
- 2 (14.5 ounce) cans crushed tomatoes
- 2/3 cup beef broth
- 1 lemon, zested and juiced
- 1 tablespoon soft light brown sugar
- 1 bulb fennel, thinly sliced
- 3 ounces frozen green beans
- Salt and fresh-ground pepper
- To Garnish:
- Chopped leaves reserved from the fennel bulb
- Chopped flat-leaf parsley
- Place the ground beef, onion, and garlic in a large saucepan over medium heat, stirring frequently, until the beef is broken up and evenly brown, about 5 minutes.
- Stir in the potatoes, tomatoes with their juice, stock, half the lemon zest, the sugar, and a little seasoning. Bring to a boil, then reduce the heat, and cover the pan. Simmer, stirring once or twice so the potatoes cook evenly, 10 minutes.
- Stir in the fennel, frozen beans, and lemon juice. Cover the pan again and simmer until the potatoes are tender and the fennel and beans are tender-crisp, about 5 minutes longer.
- Taste and adjust the seasoning, if necessary. Spoon the mixture into serving bowls and garnish with the remaining lemon zest, the chopped fennel leaves, and flat-leaf parsley.