Peel and cube the potatoes into 1/2” cubes, slice the carrots into thin rounds, and mince the onion.

In a stock pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles until dark brown. Season with salt and pepper. Remove and set aside.

In the same pot, add the diced onions to the beef grease and cook until translucent. Drain excess grease.

Add the ground beef back to the pot along with the diced potatoes and sliced carrots.

Pour in 1 1/2 cups of hot water and add salt to taste.

Stir to combine and bring to a boil, then reduce heat to medium and cover.

Cook for 5 minutes, then stir and add more water if needed.

Cover and let cook for another 7 to 10 minutes until potatoes are fork-tender.

Taste for seasoning and adjust if needed.