Ingredients
1. 10oz beef tenderloin (yes, the same meat they use for filet mignon), cut into 1/2″ chunks.
2. 1 quart of vegetable broth
3. 1 whole cabbage, cored and cut into 3 inch sections
4. 3 medium onions, cut into 1/2″ ribbons
5. 3 large carrots, cut into 1/2″ chunks
6. 1 can organic tomatoes, drained and rinsed
7. 5 tablespoons of organic tomato paste
8. 2 tablespoons of dried basil
9. 8oz boiling water
10. 1 tablespoon of avocado oil
11. Salt & Pepper to taste
Recipe
1. Combine onions, carrots, avocado oil with S&P into a large dutch oven, big soup pan, or whatever other large pan you want to use for this, make sure it can stand med-high heat for about 1/5 hours, on med-high heat.
2. Sweat these items til they have given up some liquid.
3. Scoot all the veggies to a side of the pan and then add the meat. Let it get some good browning on it, then stir everything back together.
4. Cook together for a few minutes on med-high, then add the tomatoes, boiling water, broth, and tomato paste. Stir to combine and bring to a boil.
5. When boiling, add all the cabbage and dried basil. Stir well. Reduce temp to medium and cover.
6. You will cook this forever. I cooked it on medium for about 3 hours, which I had because I was home and doing other things and could keep an eye on it. Your time will be rewarded.
This will make about 7 hearty servings. One for me to eat now, two for dinner, and 4 for lunches. In addition, this dish freeze well and can be frozen for up to 6 months in a deep freezer. This is an old favorite that we make a few times per year. Please let me know what you think.
The Healthy Us 