Beef & Veggie Stew
January 18th, 2011 | by admin |1 tablespoon extra-virgin olive oil
1 carrot, peeled and shredded
1 celery stalk, finely chopped
1/4 pound ground beef
1/4 cup tomato sauce (do NOT use the kind with onions and/or garlic!)
1/4 cup peas
1/4 cup chicken broth or water
Directions:
Heat the olive oil in a skillet. Add celery & carrot until softened. Add the ground beef, breaking it up as it cooks. When browned, add tomato sauce, peas, and broth. Cook until warmed through.
Makes about 1 1/2 cups
This recipe is from Every Day with Rachael Ray
