The longer this stew cooks, the more intense the flavor. I think it tastes best after sitting in the fridge overnight. It also tastes great using shredded beef roast instead of ground beef.
45 Minutes to an hour
1 tablespoon olive oil
1 medium onion diced
2 celery stocks diced
1 lb grass fed ground beef
1/2 green pepper diced (optional)
1 can diced tomatoes (petite size works best)
1 can kidney beans
2 tablespoons tomato paste
1 teaspoon chili powder (more if you like it spicy)
1 tablespoon honey
Heat olive oil in a large pot or deep skillet
Saute onion and celery until onions turn clear (approximately 5-8 minutes)
Add ground beef to brown. Once almost brown, add green pepper and continue cooking til meat has finished browning. If using grass fed ground beef, there should not be any grease to drain. Strain if needed.
Add remaining ingredients and continue cooking on simmer until juice thickens on its own.
Can also be made in a slow cooker to cook 4-6 hours on low after beef has been browned.