| 15 | 490 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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!
Peppers
are an excellent source of vitamin C
| Grain | 0.8 |
| Meat | 0.6 |
| Vegetables | 3.1 |
