Thursday, March 25, 2010

Quick Ground Beef and Celery with Kidney Beans

After living with ranchers for three months it is now time to finally post a beef recipe!  All the beef we eat here is grass-fed and butchered here on the farm, and it's so much better than most other beef I've had.  We are so lucky!  If you can get your hands on good beef I think it's really worth it, although I suppose you might as well splurge and get some steaks or a roast if you're going to go to the trouble.

Anyway, this particular recipe is one of the simplest things in the world to make, which is exactly how I like my cooking.  This realization was reinforced today while perusing some rather fancy-schmancy gluten-free blogs.  There are some amazing GF blogs out there, filled with baking galore and all kinds of ways to reinvent the glutenous favourites we all once had.  This blog is totally not that!  So, in summary I have decided that my niche market is gluten-free folks who want to make relatively simple, mostly health conscious, delicious food.

That being said here's my latest creation:


2lbs lean ground beef
one head of celery
one white or yellow onion
a splash of oil of your choice
whole bunch of seasonings: dry mustard, garlic powder, dried parsley, basil, and cayenne
one can of kidney beans, drained and rinsed

Start by chopping onion and celery into fairly small pieces.  Toss the veggies in a pan with just a bit of water and cover to steam and soften.  Remove lid and add a bit of oil.  Saute for a few minutes with the lid off so the water evaporates.  Set cooked veggies aside.  Then, cook ground beef in the same pan on medium heat until completely browned.  Stir in the veggies and add many dashes of the seasonings to taste and mix in the beans.  Serve on a bed of quinoa or rice.

Serves 4.

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