When I make this, I also cook a pot of brown jasmine (or brown basmati) rice* along with a pot of lentils*. For serving, I put a scoop of rice, then a scoop of lentils in the bowl and I top that with this delicious beef & sauce. Some members of my family prefer their rice and lentils separate seasoned with a little salt and pepper.
- 2 pounds grass-fed ground beef
- 1 onion, diced
- 1 24-ounce can diced tomatoes
- 1 15-ounce can unsweetened coconut milk (not light)
- 1 15-ounce can black olives, sliced
- 1/4 cup nutritional yeast
- 2 tablespoons cumin
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
Brown beef in medium stockpot, in a little oil, if desired. Leave it chunky. Add onions and saute until translucent. Add all the remaining ingredients and allow to simmmer for 10 minutes. Serve over or next to rice and lentils.
*To cook brown jasmine or basmati rice, see how to soak and cook whole grains.
**To cook lentils, see how to soak and cook beans.
© Copyright 2008 by Wardee Harmon
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