Cowboy-Style Beef And Vegetable Ragout

• 1 cup unsalted chicken stock, divided
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1 pound 90% lean ground sirloin
• 1 tablespoon reduced-sodium Worcestershire sauce
• 1 teaspoon black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 sliced green onions, white and green parts divided
• 1/2 cup frozen pearl onions, thawed
• 3 cups chopped tomato, divided
• 1 tablespoon unsalted ketchup
• 1 tablespoon chopped fresh chives

1. Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk.
2. Heat oil in a large skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan.
3. Add pearl onions to pan; cook 2 minutes. Add 2 cups tomato and ketchup; cook 3 minutes. Stir in cornstarch mixture, remaining 3/4 cup stock, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1 cup tomato. Sprinkle with chives.

chicken, cornstarch, olive oil, ground sirloin, worcestershire sauce, black pepper, kosher salt, garlic, onion powder, green onions, frozen pearl onions, tomato, unsalted ketchup, fresh chives

Taken from www.myrecipes.com/recipe/cowboy-style-beef-vegetable-ragout (may not work)