|10 min||8 h||8|
|2 tbsp||Olive Oil, Extra Virgin|
|1 onion(s)||Sweet onion (diced)|
|2 large stalk(s)||Celery (diced)|
|2 small||Carrots (chopped)|
|3 clove(s)||Garlic (minced)|
|454 gm||Beef, ground (grass-fed)|
|1 medium pepper(s)||Green bell pepper (diced)|
|1 large pepper(s)||Red bell pepper (diced)|
|2 can(s) (16 oz)||Diced tomatoes, canned|
|1 can(s) (16 oz)||Tomato sauce, canned|
|908 gm||Beef broth (stock)|
|1 cup||Brown rice, short-grain, dry|
|2 1/2 cup||Water|
|1 1/2 tsp||Salt|
|1 tsp||Black pepper|
1. In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and carrot and saute until softened, about 4 minutes. Add the garlic and ground beef and saute until the beef is browned. If needed, drain the fat from the skillet. I find there to be very little, if any, fat to drain from grass-fed beef.
2. Add the beef and vegetable mixture to the crockpot along with the rest of the ingredients. Stir well and cook on high for 4 hours or on low for 8 hours.
Serve in large bowls and Enjoy!
are an excellent source of vitamin C