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  • 1 lb ground beef
  • 4 slices bacon chopped
  • 2 tbsp butter
  • 1 onion diced
  • 1/2 cup sweet red pepper chopped small
  • 1 stalk celery chopped small
  • 1 carrot chopped small or shredded
  • 2 cloves minced garlic
  • 1 tsp Worcestershire sauce
  • 1/4 cup flour
  • 3 cups potatoes diced small
  • 1 large tomato diced 
  • 1 small carrot shredded or chopped small
  • 3 cups beef broth
  • 2 tsp Cooking with Greens Pink Himalayan Seasoning blend 
  • 1/2 tsp Cooking with Greens No Salt Onion Black Pepper blend
  • 2 tsp Cooking with Greens No salt Herb blend
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 3 stalks green onion chopped

In a large dutch oven, cook bacon until crisp. Drain, and remove from heat retaining 1 tbsp bacon fat. Add beef to 1 tbsp bacon fat. cook until beef is browned. Pour off excess grease and place beef to the side. Melt butter and add celery, carrots and peppers. Stir in Worcestershire sauce. Cook until vegetables are softened. Add in garlic. Cook for an additional minute. Stir in flour and cook for about 3 to 4 minutes. Pour in beef broth, stirring and scraping to remove bits from bottom of pan. Add Seasoning blend, Onion black pepper and Herb blends, diced potatoes, green onion, reserving some for topping, bacon, reserving some for topping and tomatoes, reserving some for topping and browned ground beef. Bring to simmer, then turn to low heat. Cover pot for 15 to 20 mins until potatoes are softened. Remove pot from heat, and stir in heavy cream and cheese.  Top with remaining bacon, green onion and tomatoes. Serve warm.