The days are getting shorter, and the evenings are colder…but fear not! This hearty and nutritious dish is perfect for those cold winter nights! At its heart, this is a “meat and potatoes” dish…but it’s also got a lot of veggies added in to round out the flavours, colour, and nutritional profile! We used some hot peppers, carrots, onion, garlic, carrots, corn, and black olives as our veggies, but get creative with this, and use whatever veggies suit your fancy! We think green bell peppers, celery, mushrooms, or peas would also be really good in this dish.
Time: 60 Minutes
Ingredients:
- Potatoes. We used Tricolour Baby Potatoes.
- Ground Beef
- Onion
- Garlic
- Hot Peppers. We used Hungarian Wax Peppers from our garden.
- Shredded Carrots
- Corn
- Black Olives
- Worcestershire Sauce
Method:
- Dice your potatoes.
- Melt some butter in a large cast iron pan, and add your potatoes. Stir occasionally as they cook.
- As your potatoes cook, peel and dice your onion and garlic. Then, dice your hot peppers as well.
- When your potatoes start to soften, add your onion, garlic, peppers, and carrots. Cook until your onions turn opaque.
- For the beef, you’ve got two options:
- Brown it in another pan, and add to your veggies and potatoes.
- When your onion is opaque, use a spatula to move your potatoes and veggies to the side of your pan, and add your beef. Then, brown it and break it into smaller pieces, and stir it into your veggies.
- When your beef is fully cooked and combined with your veggies, add your olives and corn. Give a good Worcestershire splash over everything.
- Stir to combine, and heat your corn and olives.
- Plate, devour, and enjoy!
