Veggie Stew With Ground Meat |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I had celery and other leftover veggies in my fridge that I had to use. Frankly, I'm not too fond of celery, so I cooked them well in a stew like fashion. It ended up being very tastey, both hot and cold. It was even good on crackers with cheese (kinda like Bruchetta) so my boyfriend insisted I post the recipe to share his delight! I'm guessing most measurements and tried my best to remember the directions accruately, since I cooked this ad lib. Ingredients:
2 tablespoons olive oil |
1 tablespoon garlic, mincec |
1/2 lb ground beef or 1/2 lb ground pork or 1/2 lb ground chicken, etc |
1/2 onion, finely chopped |
3 -5 stalks celery, finely chopped |
1/2 cup white wine |
1/2 cup chicken broth |
3 -5 swiss chard, stem and leaves separated and chopped (optional) |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1 tablespoon dried herbs (of your choice. adjust to taste) |
1 teaspoon paprika (optional) |
salt and pepper |
Directions:
1. Heat olive oil in deep skillet or pot on medium high heat.
2. Fry garlic for about a minute.
3. Brown ground meat in garlic oil and drain.
4. Add onions and cook until translucent.
5. Add celery and chopped chard stems and cook until moisture starts to seep out.
6. Pour in white wine, stir, and cook uncovered until almost evaporated.
7. Add broth, stir, and cook for about 20 minutes.
8. Add tomatoes and stir until well blended.
9. Mix in chard leaves and herbs/spices.
10. Lower heat and cook covered for about 30 minutes.
11. If too much liquid is left, cook uncovered on higher heat and stir until evaporated.
12. Salt and pepper to taste.
13. Serve hot over rice or pasta. Serve chilled leftovers with bread or crackers.
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