Sunday, November 14, 2010

Hamburger Stew

Hamburger Stew

2 tbsp canola oil
1 lb lean ground beef
1 540 ml can chick peas
1/2 red pepper, diced
1 796 ml can diced tomatoes
1 254 ml can cream of mushroom soup
1 cup frozen green peas
1 cup frozen kernel corn
1 cup brown rice (cooked)
2 tbsp butter
1/4 cup barbecue sauce
2 tbsp curry powder
4 tbsp dried oregano
4 tbsp dried basil
2 + 2 tsp sea salt
ground pepper to taste

Rinse brown rice thoroughly in a strainer under cold water.  Measure two cups of water into saucepan add 2 tsp sea salt to water as well as 2 tbsp butter.  Bring water to a boil, then add rice.  Cook for 15 minutes, then turn burner off and set semi cooked rice aside.

In a large dutch oven heat oil.  Add ground beef, stirring to ensure browned evenly.  Drain oil and fat from ground beef.  Rinse chick peas and add to the beef, stirring.  Add all of the other ingredients including semi cooked rice, stirring occassionally. Cook on medium low heat for 40 minutes, adding spices to taste. 

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