Sunday Stew

Serves 4-6

This standard is a favorite in our household. The recipe can be multiplied many times to feed many people.

 

1 tablespoon olive oil

1 cup chopped onion

1 pound ground beef, defrosted

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped green pepper (optional)

2 cups chicken stock, or 2 chicken or vegetarian bullion cubes

1 28-ounce can of whole or crushed tomatoes with their liquid

1/2 cup barley or brown rice

1 teaspoon salt

2 to 3 cups coarsely chopped cabbage, kale or chard

 

1. Heat the olive oil in a large pot over medium heat, add the onions and cook stirring occasionally until they turn translucent.
2. Add the ground beef, stirring to break it into smaller chunks.  
3. When the beef has browned, add the carrots, celery and green pepper (if using), and cook until they begin to soften.
4. Add the chicken stock to the pot (or dissolve the bullion cubes in 2 cups warm water) with the tomatoes, barley or rice and salt.
5. Bring the mixture to a boil, reduce the heat and simmer until the barley or rice is nearly cooked, about 30 minutes. 
6. Add the cabbage, kale or chard and continue simmering until everything is tender.
7. Adjust seasoning adding salt and pepper to taste before serving.