Easy Peasy Beef and Veggies
Melanie Rietveld 
Easy Beef & Veggie Mix
This easy recipe is nutritious, delicious and versatile. It's a great dish to have onhand for times when you need a fast, filling and nutritious meal. It can be used in a wrap, on a salad, as a sandwich or sloppy joe.
Equipment
- Large skillet
- Food processor optional
- Cutting board
- knife
- skillet-safe spatula
Ingredients
- 2 lb organic, pature-raised ground beef
- 2 tbsp avacado oil
- 1 onion, red, sweet or yellow
- 3-5 cloves garlic minced
- 3 carrots
- 4 stalks celery
- 2 zucchini optional
- 1 red pepper optional
- ½ tbsp onion powder
- ½ tbsp garlic powder
- 1 tbsp chili powder
- 2 tsp oregano
- 1 tsp ground mustard
- 1 tsp fine sea salt
- ½ tsp black pepper
- 8 oz tomato sauce
- ¼ cup water
- ¼ cup no-sugar veggie ketchup or tomato paste
Instructions
- Brown ground beef in large skillet. Drain and set aside.
- Process trimmed vegetables except for garlic in food processor to shredded consistency.
- Heat avacado oil in large skillet and add vegetables.
- Saute for 10 minutes on medium heat, adding minced garlic when 2 minutes remain.
- Add beef, tomato sauce, ketchup, water and seasonings to skillet. Mix thoroughly and simmer on low for 10 minutes, adding more water if necessary, stirring frequently.
- Remove from heat and serve in a wrap, on a salad, as a sandwich or however you like.
Notes
This recipe is versatile and forgiving. Add any vegetables you have onhand that need to be used up. Store in the fridge for up to 5 days, or freeze for up to 3 months. Calorie count will vary with beef, as well as vegetables used.
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