Creamy Beef and Tomatoes with Olives

January 14, 2008 By 4 Comments

creamybeeftomato.jpg

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 Wardeh Harmon

Updated: 4/12/2010

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Filed Under: Main Dishes, Main Dishes (Gluten-Free), Recipes, Soups and Stews, Soups and Stews (Gluten-Free) Tagged With: , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. Christian Homekeeper says:
    January 14, 2008 at 10:43 am

    This is one of my favorites of all your recipes, Wardeh. :)

    Love
    Sylvia

    Thanks, Sylvia!

    Reply
  2. Rachel says:
    January 17, 2008 at 8:34 pm

    I tried this recipe for the first time tonight and it was delicious! My stomach is a bit uncomfortable because I ate too much, I couldn’t stop myself! The only adjustments I made was to add some garlic with the onions and a bit more salt at the end.

    A question: Did you drain your olives? I did and my dish looked less saucy than yours. Also, while I’m asking questions. Do you ever use chicken breasts with your coconut cumin bake? I’m not a big leg or thigh person and would like to try it with breast. Any thoughts or suggestions?

    I have a ton left for freezing and to eat for lunch throughout the week. Thanks for sharing your recipes with us, I appreciate it!

    Hello, Rachel. I’m happy you liked the recipe!

    I did drain the olives. I have never used chicken breasts, but not because they wouldn’t work great. They’re always more expensive than the thighs or drums or whole chickens. I’d say go ahead — it will be really delicious!

    Reply
  3. Chickiepea says:
    April 12, 2010 at 7:30 pm

    I made this tonight and it was a hit! I was surprised that you can’t taste the coconut. My DH added curry powder to his, but the rest of us ate it without. I only used 1 lb of the ground beef though and served it over LOTS of lentils, and even my carnivore DH did not miss the extra meat. It served 3 adults, 2 kids and we have TONS of leftovers. Yummy! Thanks for sharing the recipe :)

    Reply
  4. Wardeh says:
    April 12, 2010 at 10:16 pm

    I’m so happy you enjoyed it, chickiepea! BTW, I love your username! :-)

    Reply

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