I say this about a lot of the recipes I post (I guess I love food), but this one REALLY is by far one of my favorites and one we make most often. Really really!
It's such an EASY way to get an excellent blend of fresh vegetables with some rich, delicious grass-fed beef (and liver for bonus points).
We've made this dish for many friends and family, and even a potluck. Every single time, it's a major hit (EVEN among the veggie haters)!!
As always, I double the recipe as seen in the pictures. One great thing to do is to substitute some beef for some pureed liver. Why? Because liver is one of the most nutrient dense foods on this planet, even more than kale! (In case you didn't know) :-)
- 2 lbs ground grass-fed beef
- 2 onions
- 2 carrots
- 2 bell peppers (any color)
- 4 garlic cloves (or 8 if you love garlic like me)
- 1 package of mushrooms
- 2-3 celery stalks
- 3-4 tablespoons ghee or coconut oil
- 1 tablespoon water
- 1 Tablespoon salt
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1/2 cup grain free flour (almond, coconut, or arrowroot flour all work)
- 2 Tablespoons coconut aminos
Chop ALL the vegetables (a food processor can come in handy for this, but isn't required - I've done without)
Add all the vegetables (onions, carrots, bell pepper, celery, mushrooms), garlic, water and ghee/coconut oil to a large pan on medium heat.
Stir and cook for a few minutes, then reduce heat and cover. Cook for about 10 minutes, until vegetables are tender.
Put the vegetables into a large bowl, and add the remaining ingredients.
Mix as thoroughly as you can with your hands.
On a glass baking dish, greased with ghee or coconut oil, add your mixture and shape it into a loaf.
Place in over at 350 degrees and bake for an hour, or until the meat is cooked through.