Low-carb ground beef and vegetable stews

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I've been messing around with low-carb ground beef and vegetable stews lately.  No potatoes, no noodles, and pretty much just using whatever I have available in the fridge.  I was surprised how easy it was to come up with something hearty and enjoyable so I thought I'd share.

Experiment 1:

1/2 lb ground beef
1/2 lb hot italian sausage
1 onion, diced
2 cloves garlic
1 bunch of celery, diced
2 zucchinis, sliced
1 can of diced tomatoes
dried basil
italian seasoning
paprika
bay leaf
salt

Experiment 2:

1 lb ground beef
1 onion, diced
2 cloves garlic
1 head of cauliflower, separated
2 cans of diced tomatoes
1 can of green beans
dried oregano
chili powder
cumin
salt

Start by sautéing the onion over high heat with some olive oil, then add the meat and garlic, dry seasonings, salt and keep it going until the meat is mostly done.  Meanwhile, start the non-canned vegetables in a large pot over very low heat with some olive oil and salt.  When the meat is ready combine everything in the big pot, add the canned vegetables and bring to a boil.  Once its at a boil reduce to a simmer and cover and cook for at least an hour.  Before serving add more salt, to taste.

With #1 I just ate it straight-up, but added some fideo on the side for my kids that I cooked in some of the stock from the stew.

With #2 I served it with a few dollops of plain yogurt on top, sprinkled with dried oregano, a dash of paprika and a little celery salt.


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This page contains a single entry by Robert W. Rose published on March 4, 2012 7:00 PM.

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