I grew up on beef stew as a child and didn't really like it much. I'm always looking for ways to change it up.
Also, other than when I'm making a big meatloaf, I rarely buy ground meat. However, I saw these black angus burgers and somehow just had to snap them up! I've quick pan fried them for dinner with steamed vegetables a couple times recently and they were excellent!
Yesterday I decided to partially thaw two (1/2# total) and cut them into chunks. Leaving them like that almost makes this a meatball stew!
I stir-sauteed the carrots and celery, until everything was sizzling, in a little ghee, or you could use a good single source EVOO. Then added the ground beef chunks (resist the urge to break them up!) and sizzled everything a little longer. Meanwhile, I slice-chopped the green and yellow zucchini, Brussels sprouts, and green pepper. * After 5-10 minutes of sizzle time, I added those vegetables and a drizzle of bone broth to the pot. Simmer for several minutes.
Add 2c of bone broth, and turn up the heat so everything gets well warmed to bring out the flavors and the aromas start to waft your way.
I seasoned with about 1T of a salt-free ground vegetable blend, Himalayan pink salt, black + cayenne pepper and 2 big spoonsful of pure tomato paste. Last, I stirred in the chopped kale and green onions. Simmer everything until the kale wilts.
This was perfect for a late dinner last night with a big mug of ginger-turmeric herb tea.
This keeps and reheats well for several days in the refrigerator and would also freeze nicely. Then after a really busy day with work or with your children, it can be slow simmered for a hot, healthy dinner when you're just too tired to cook.
You could also add some *cubed Yukon Gold potatoes for a more hearty version. I didn't think of that when these ingredients were being prepped. Mmmm, this is good! . .Lin
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