Reduce heat, cover, and simmer for 25–30 minutes or until vegetables are tender.
Add soft veggies:
Stir in green beans, corn, and peas. Simmer for another 10 minutes.
Taste & serve:
Adjust seasoning to taste. Serve hot with crusty bread or crackers.
Variations:
Low-carb: Replace potatoes with chopped cauliflower or zucchini.
Spicy kick: Add red pepper flakes or a dash of hot sauce.
Slow cooker: Brown beef and onion first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Instant Pot: Use sauté function for steps 1–2, then pressure cook on high for 15 minutes. Quick release and stir in soft veggies, then simmer with sauté mode until tender.
Storage:
Fridge: Up to 4–5 days in an airtight container.
Freezer: Up to 3 months. Let cool completely before freezing.
0 comments:
Post a Comment