Olive oil

1 large onion, diced

1 full head garlic, finely minced

2 lbs lean ground hamburger

Montreal steak seasoning, to taste

4 carrots, diced

4 celery stalks, diced

Baby Yukon gold potatoes, diced (1–1½ lbs)

1 tube organic tomato paste

2 boxes beef broth

1 cup red wine (Cabernet or Pinot Noir)

1 can San Marzano crushed tomatoes

2 bay leaves

Optional: frozen peas

Heat olive oil in a large pot. Sauté onion until translucent; add garlic and cook until fragrant.

Brown beef with Montreal steak seasoning. Remove and drain.

In the same pot, sauté carrots, celery, and potatoes with more olive oil; season with Montreal steak seasoning.

Stir in tomato paste and cook 1–2 minutes. Add beef back to pot.

Pour in beef broth, red wine, crushed tomatoes, and bay leaves.

Simmer until vegetables are tender with a slight bite, 25–35 minutes. Add peas at the end if using.

Serve with crusty sourdough and top with babu chives, cheese and avocado slices, if desired.