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Add bacon to large pot – (I used my enameled cast iron dutch oven)
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Cook bacon until crispy and remove to plate with paper towel
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Remove all but about 1 tbsp of the bacon fat
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Add ground beef to pot
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Cook over medium heat until meat is browned
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Remove meat from pan and set aside
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Add olive oil
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Add carrots, celery, peppers and onion
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Cook for 8 – 10 minutes until vegetables are softened
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Add garlic and cook for 2 more minutes
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Add tomato paste (or tomato juice) and combine with vegetables
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Add ground beef, bacon, salt, pepper, and chicken stock
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Stir to combine
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Toss in fresh herb bundles
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Partially cover pot and reduce heat to simmer (will vary depending on what kind of pot you are using)
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Simmer for one hour – keep an eye on the liquid, if it reduces too much add a little more stock or water. Consistency should be stew-like
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Remove from heat
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Remove fresh herb bundles
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Add to baking dish – you can use two smaller dishes or a large dish