Ingredients
Scale
The beauty of these recipes lies in their simplicity and versatility—qualities that my mum always emphasized in her baking.
- 1 pound lean ground beef (90% lean or higher)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup low-sodium beef broth
- 1 cup sliced mushrooms (optional)
- Fresh parsley for garnish
Feel free to substitute or add your favorite vegetables. I often sneak in some zucchini or spinach for an extra nutritional boost, just like how mum would sneak grated carrots into her stews.
Instructions
Let’s dive into the process of creating these delightful meals, where each step is like adding a brushstroke to a culinary masterpiece.
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet. Sauté for another 3 minutes until the onion becomes translucent.
- Stir in the chopped bell pepper and cook for an additional 2 minutes. If using mushrooms, add them now and cook until softened.
- Mix in the diced tomatoes, tomato paste, oregano, cumin, chili powder, salt, and pepper. Stir until everything is well combined.
- Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
This process is as much about intuition as it is about following steps—something I learned from watching mum create magic with her hands.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
