• 8 ounces ground beef (80-90% lean)
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bell pepper chopped
• 3 cloves garlic, minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons flour

• 1 14.5 can of diced tomatoes or 2 cups tomatoes, peeled and chopped
• 2 tablespoons tomato paste
• 1 teaspoon tarragon
• 1 teaspoon thyme
• 1 bay leaf
• ½ cup red wine
• 1 quart beef broth
• 1 cup fresh green beans, broken or cut into ½ inch pieces
• 2 tablespoons cilantro, chopped
• 2 teaspoons freshly squeezed lime juice

Directions

Heat a heavy-bottomed stockpot over medium-low heat. Once hot, add the olive oil and ground beef. After browning the beef remove from the pot and set aside. Leave 2 tablespoons of fat/oil in the pot and add the onions, carrots, celery, bell pepper, garlic, salt and pepper. Sauté for 8-10 minutes until softened, Stir in the flour and mix well. Add the chopped tomatoes, tomato paste, tarragon, thyme and bay leaf. Add the wine and reduce by half. Add the beef broth, green beans and browned hamburger to the pot.

Increase the heat to high, and reduce to a simmer. Simmer 25 minutes. Remove from heat and add the cilantro and lime juice. Taste and adjust seasoning with salt and pepper. Serve immediately.