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Ground Beef Chuck & Cabbage Stew (can make vegan)


This recipe started out as something totally different. One night, I was planning on making stuffed bell peppers. After I had already made the "stuffed" part of my recipe, I went to the fridge to get out the peppers, but they had already gone bad. I was pretty bummed about it, but decided to just eat the mixture that I had made. Considering I have made this stew about 4 times in the last 2 weeks, I'd say that I am glad I didn't have any bell peppers to stuff that night.

As with most of my recipes, you can totally customize this to fit your needs.

If you prefer to use ground chicken, great!

If you prefer to use only quinoa, great!

If you prefer to not use meat at all, great!

I realized that many of us have food allergies, restrictions, or choose to eat vegan. The beauty of cooking a meal at home (vs. eating out) is that you can do whatever your heart desires to fit the taste buds in your family. Do what you can to make sure that all of your ingredients are 100% organic.

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INGREDIENTS:

Extra Virgin Olive Oil*

1 large yellow onion

1-2 shallots

3 cloves garlic (or more if you are like me)

3/4 - 1 head green cabbage

4 roma tomatoes

1 14oz can diced tomatoes (low sodium)

1 lb ground beef chuck**

1 package of Seeds of Change Organic Quinoa & Brown Rice with Garlic

2-3 large handfuls of fresh spinach

* We love to use Gourmet Blends Garlic Olive Oil for some extra garlic flavor (see photo below)

**vegan dish use 1 14oz can of black beans or kidney beans instead of ground beef chuck

Optional

green onions to top

mozzarella cheese to top

Directions:

Brown your ground beef chuck and set aside. (Or, if you are a seasoned chef, brown your meat while you continue the rest of the instructions)

Dice your onion, garlic and shallots and sauté in some extra virgin olive oil* a large soup pot (separate from your ground chuck). We love our large cast iron soup pot (see link here).



Dice your cabbage and once your garlic, onions and shallots are sautéed, throw your cabbage in to the pot and let it sweat. Once our cabbage is soft, add in your freshly diced roma tomatoes and stir.


Add in your browned your ground beef chuck and your Seeds of Change Organic Quinoa & Brown Rice with Garlic and stir.


Add in your can of diced tomatoes and your 2-3 handfuls of fresh spinach and stir.

Once your spinach is wilted, serve in a soup bowl and feel free to top with some mozzarella cheese and green onions - both optional.


Notice in the photo below from my Instagram page there is no spinach. The first time I made this, I didn't use spinach. I much prefer this dish with spinach, even though it does make it a bit more juicy. You can make this dish however you would like. Enjoy every bite!


#soup #strew #dinner #vegan #groundbeef #lowcarb #lunch

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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.