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Assemble and measure out ingredients.
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Heat 1 tbsp olive oil in large frypan. Brown meat over medium-low heat. Drain off any excess fat. Set aside.
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In large saucepan, heat 1 tbsp olive oil. Sauté onion, carrot, parsnip, celery, green pepper, and garlic for 3-4 minutes over medium-low heat. Add mushrooms. Sauté for 2-3 minutes.
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Sprinkle flour over the mixture and stir in tomato paste, tomato sauce, and ketchup. Cook 1-2 minutes.
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Add canned tomatoes, tomato soup, red wine, Worcestershire sauce, Dijon mustard, beef broth, salt, pepper, molasses, and brown sugar. Bring to a boil. Immediately reduce heat to medium-low.
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Add cooked ground beef and spices. Cook 3-4 minutes until mixture is heated.
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Add frozen corn and peas and cook 2-3 minutes longer. Remove from heat.