Creamy Beef and Tomatoes with Olives

Creamy Beef and Tomatoes with Olives

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 (light or regular)
• 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, combine 2 cups of the rice with 4 cups of good water in a medium pot. Add 2 tablespoons of extra virgin olive oil. Bring to a boil, then cover and let simmer undisturbed for 50 minutes to 1 hour. Turn off the heat. Let sit for 10 to 15 minutes. Fluff.

**To cook lentils, combine 2 cups of lentils with 4 cups of good water in a medium pot. Add 2 tablespoons of extra virgin olive oil. Bring to a boil, then cover and let simmer undisturbed for 50 minutes to 1 hour. Turn off the heat. Let sit for 10 to 15 minutes. Fluff.

© Copyright 2008 by Wardeh Harmon