Ground Beef with Peas and Carrots
Sautéed Ground Beef with Peas & Carrots
Yield: 5 cups
¼ cup butter
1-cup ¼” diced red or yellow onion
1-cup ¼” diced carrots
2 tsp chopped fresh thyme or rosemary
1 lb grass-fed ground beef
1 tsp dried mustard
two dashes cayenne
1 tsp apple cider vinegar
1¼ tsp sea salt
½ tsp fresh cracked pepper
1-cup 24-hour homemade beef or chicken stock
1-cup frozen green peas
In a large cast-iron or heavy-bottomed skillet over medium heat, melt ¼ cup butter until foaming. Add onions and carrots. Sauté for 5 minutes, stirring frequently; onions will have softened. Add thyme or rosemary and beef.
Add mustard, cayenne, vinegar, sea salt, pepper and stock. Stir to combine. Still over medium heat, bring to a simmer and maintain simmer, uncovered, for 10 minutes. Stir in peas, cover for 3 minutes and serve.
Delicious served with lacto-fermented sauerkraut.