Here's a simple, hearty recipe to try out on a cool winter evening!
Ingredients
1 Tbsp olive oil
1 medium onion, chopped
2 stalks celery, chopped
salt and pepper
3 cloves garlic, minced
2 pounds North Valley Pastures Ground Beef
1 (14.5-ounce) can diced tomatoes
¼ cup tomato paste
3 cups low sodium beef broth
1 pound potatoes, diced into 1 inch pieces
2 carrots, peeled, cut into ½ inch thick slices
1 large bell pepper, diced
1 (14.5-ounce) can red kidney beans, rinsed and drained
¼ tsp cayenne
Directions
In a large pot over medium heat, warm the oil. Add the onion, celery and cook until onion is soft. Add the garlic cook another minute. Add the beef and cook until no longer pink. Add the tomatoes with juices and the tomato paste. Stir until well combined. Stir in the broth, potatoes, carrots, bell peppers, kidney beans and 1 tsp salt, ½ tsp black pepper and the cayenne.
Increase heat to medium-high bring to a boil. Reduce the heat, partially cover and simmer until potatoes are tender. About 30-45 minutes.
Enjoy!