Hamburger Skillet Stew can be made with extra large meatballs, or with ground beef scrambled and browned. Today I was looking for something simple, so just scrambled it.
Cornbread is hard for those trying to eat low carb, but this is a great recipe for low carb cornbread. If you’re not trying to watch carbs, just use any regular cornbread recipe. This one tastes just as good.
Stew
1 pound grass fed ground beef
1 cup uncooked organic basmati rice (preferably grown in California)
1/2 carton organic stock (beef, chicken or vegetable, your choice)
1 jar organic spaghetti sauce
1 package frozen organic mixed vegetables
1/2 cup medium picante sauce
Salt, pepper and garlic powder to taste
Brown ground beef in large Dutch oven. While it is browning, add rice to big saucepan of boiling water. Boil rice for 20 minutes or until tender. Strain out water and add rice to Dutch oven. Add all other ingredients and stir to mix well. Allow to simmer for 10 minutes with lid on. Turn off heat and leave lid on while making cornbread.
Cornbread
4 pasture-raised eggs at room temperature
1/3 cup melted butter
1/3 cup Stevia
1 1/2 tsp sweet corn extract
1 1/2 cups almond flour
1 tsp baking powder
Whisk together eggs, butter, corn extract and Stevia. Add dry ingredients and stir until just moistened. Pour into a small greased cast iron skillet. Bake at 350 degrees for 25 to 30 minutes or until lightly browned.
Allow to cool before cutting.
Take the lid off the pot of stew. By now the rice has probably absorbed most of the liquid. Add a little more stock or just a little water and stir to desired consistency.
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Copyright The Center for Unhindered Living and Judie McMath
