- 1/2 lb. lean ground beef
- 1 large onion
- 1 cup celery
- 2 cups shredded cabbage
- 1 Tbsp. Worcestershire sauce
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1/4 tsp. cumin
- 2 cups water
- 1 Tbsp. sugar
- 1 (15 oz.) can kidney beans, rinsed and drained
- 2 (15 oz.) cans Mexican stewed tomatoes
Start by preparing your celery, onions, and cabbage. Use a knife to chop your celery and onions. I like to chop them finely for a less chunky stew. You can chop your cabbage into small pieces or shred it with a grater or food processor.The next step is to brown the ground beef. I like to brown it in the same pot I am going to cook the stew in so I’ll have less dishes to wash when I’m finished. Once the ground beef is browned, use a colander to rinse off any excess fat. I also like to rinse any excess grease out of the pot.Place the rinsed ground beef back in your pot and add in the chopped onion, celery, and cabbage. Cook 3-5 minutes until the vegetables start to cook clear and a bit wilted.Mmmmm. Doesn’t that look delicious!
Now it’s time to add the sugar, seasonings, beans, and tomatoes.The last step is to let the stew simmer uncovered for 30 minutes. This will give the vegetables time to become more tender and to allow the flavors to blend together and intensify.
Serve with a grilled cheese sandwich and a bowl of fruit to make it a Myplate meal. Enjoy!
Click on the recipe card for a printable version.
Certified Nutrition Education Assistant