Monday, January 25, 2010
I am not posting a menu this week due to a crazy schedule and lots of leftovers. If you are looking for something different to warm you up this recipe is a nice change from the traditional chili with beans. I like the spiciness of the broth and the mushrooms give it a thick hearty texture.
2 T. olive oil
2 stalks celery, sliced
1/2 green bell pepper, chopped
1/2 tsp. garlic puree or 1/4 tsp. granulated garlic
salt and pepper
1/2 lb. stew meat, cut into 1 inch cubes
2 c. beef broth
1 1/2 c. tomato juice (Campbells is SCD Legal)
1 can diced tomatoes
2 c. water
1 tsp. dried parsley flakes
1/2 tsp. dried oregano
3 tsp. chili powder
1/4 tsp. cayenne
1/2 tsp. cumin
1/2 tsp. all purpose seasoning such as Spike
1 portabella mushroom cut into 1/1 inch cubes
1 c. chopped fresh spinach leaves
1. Heat oil in a large stock pot. Add onion, celery, bell pepper, garlic and salt and pepper. Saute' until onion is translucent. Add beef. Continue stirring every few minutes until meat is browned.
2. Add broth, tomato juice, tomatoes, water and all seasonings. Simmer, uncovered for 1 hour over very low heat, adding more water if the broth gets too thick.
3. Add mushroom and spinach and simmer 10 minutes longer, serve immediately.