Preheat a large skillet with a lid over medium-high heat. Add the ground beef then brown, breaking it up as it cooks. Drain the beef then return it to the skillet.

Add enough broth or water to cover the cooked ground beef (~2 cups) then add seasonings (see notes). Bring the liquid to a boil then place the lid on top of the skillet and turn the heat down to low. Simmer for 1 hour, stirring and breaking the beef up finely every 10 minutes or so, adding more broth/water as needed to keep the beef moist. After the first addition of liquid to submerge the beef, you don’t need to keep the meat fully submerged, just about halfway submerged.

When the beef has 10 minutes left, remove the lid then let the liquid continue to simmer until the liquid becomes concentrated and slightly saucy. Taste then add more seasonings if necessary and use as desired.