Collard Green Beef Pot

Collard Green Beef Pot

1 pound of chuck

4 teaspoons of olive oil

1 teaspoon of Kosher salt

2 teaspoons of black pepper

2 small onions quartered 

2 celery ribs 1" diaganol cuts

2 large carrots 1/2" diagonal cuts

3 red potatoes 1/2" cubed

1 pound of Collard greens

1 bulb of garlic

2 tablespoons of Worcestershire sauce

1 tablespoon of dried oregano

1 quarter cup of Sofrito (I added a 1/4 cup of tomato sauce too)

32 ounces of beef stock

1 cup of red wine

Directions

30 minutes prep 2 hour cook

Brown beef in 1 tablespoon of olive oil.  Add onions and cook for 2 minutes (add the garlic the last minute) then add the red wine, Sofrito and Worcestershire sauce.  Bring to a boil then add the beef stock and Collard greens.  Season to taste with the salt and pepper.  Add the oregano a bay leaf and cook on medium low for 30 minutes.  Add the potatoes and cook till tender.  

Remove and service with rice and cornbread.

Collard Green Beef Pot is a hearty meal and great for leftovers, ie LUNCH!
This recipe fits my Rustic style perfectly.  I don't care for fussy meal prep

and Collard Green Beef Pot, is EVERYTHING but not THAT.

"I want to grow my passion 

for life and share it with 
the WORLD"                 

This recipe evolved over many years and reflects my desire to change the 

RATIOS.

I took the traditional beef stew and added more vegetables and cut the meat back.  

"Good food and friends

is always the best".

Adrian joined us for lunch and enjoyed the meal.  He is finicky and I was surprised by

his acceptance of the lunch offer.  His words, "it's really good".

That was a great compliment.  Thank you,Adrian.

"Creating meals that people

enjoy is special".

Five Pepper Chili

#GudBelly

Five Pepper Chili
30 minutes prep 2 hours cook 2 1/2 hours total

Ingredients

2 pounds of chuck
1 New Mexico Chili
1 Poplano diced
1 Serrano diced
1 Jalapeno diced
1 Habanero diced
2 cloves garlic, chopped
1 ounce can tomato sauce
1 teaspoon ground cumin
1 teaspon ground oregano
1 teaspoon of Kosher salt
1 teaspoon black pepper
1 teaspoon white pepper
4 tablespoons olive oil
1 12 oz can/bottle of dark beer
1 cup of chicken stock
1 Bay leaf
1 15-ounce can kidney beans, drained rinsed
1 15 ounce can of red beans, drained rinsed
1 chopped onion Lime wedges, for serving

In a large heavy pot, cook beef in olive oil until brown. Add the peppers, onion, cumin, oregano and cumin.  Cook until tender then add the garlic, beer and white/pepper. Bring to a boil and add beans and tomato sauce.

Add chicken stock and bay bring to boil.  Reduce heat and cover until beef is tender.

You can serve this with white rice, cheddar cheese, sour cream, guacamole and cornbread.