Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.
A nice satisfying stew. I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice. With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.
Vegetables with Ground Beef
2 tsp. sunflower seed oil
12 oz. lean ground beef
Seeds from 3-4 cardomom pods
½ tsp. dried thyme
1 small piece well-scrubbed orange peel
3 Tbsp. water
2 cups mixed vegetables, roughly chopped (such as 1-2 zucchini, 2 good-sized mushrooms, a large carrot, a piece of celery root, 3-4 shallots or 1 onion, ¼ red pepper)
½ tsp. potato flour
1 Tbsp. finely chopped parsley
Sea salt and freshly-ground black pepper to taste
1 tsp. chopped fresh basil (or dried basil if fresh not available).
Heat oil in a large, heavy-bottomed saucepan.
When medium-hot, add ground beef, cardomom seeds, thyme and orange peel.
Stir with a wooden spoon until all the meat grains are separated.
Add water and vegetables.
Cover and simmer at very low heat for 1½ hours.
Add a little more water during cooking if necessary, but by the time it is fully cooked nearly all the water should be evaporated.
Mix potato flour with 1 tsp. cold water and stir into the stew until it thickens slightly.
Add seasoning and chopped parsley.
Near the end of the cooking time, cut the tomatoes in half and broil for a few minutes until somewhat soft.
Sprinkle with chopped basil.
Serve stew on a platter with tomatoes along side as a garnish.