Quick Tomato Hamburger Stew

1 lb. ground meat
sea salt
black pepper
Italian seasoning
garlic powder
1 jar gfcf pasta sauce
cooked brown rice
Brown meat in a large skillet over medium-high heat. Drain fat if needed. Season meat with salt, pepper, Italian seasoning and garlic powder. No need to measure, just eyeball it. I use a few shakes of each. Stir in pasta sauce and simmer until heated through. Serve over cooked brown rice.
optional: add 1/4 c to 1/2 c butternut squash puree; 1/2 c to 1 c cooked, chopped spinach

Dirty Rice

1 T olive oil

1 clove garlic, minced

1 onion, diced

1 stalk celery, diced

2 carrots, peeled and diced

1 red bell pepper, chopped

1 lb. grass fed ground beef

1 t worcestershire sauce

1 t cumin

1/2 t paprika

1/4 t cayenne pepper

3 c cooked brown rice

salt and pepper, to taste

1 T apple cider vinegar

Heat one tablespoon olive oil in a large skillet over medium high heat. Add the garlic, onion, celery, carrot and bell pepper. Cook until crisp tender, about 5 minutes. Add ground beef and cook until browned. Add worcestershire sauce, cumin, paprika and cayenne pepper. Mix in cooked brown rice and season with salt and pepper to taste. Stir in one tablespoon apple cider vinegar (this gives it that nice hot sauce tang). If desired, top it off with a few dashes of hot sauce.

Ground Sirloin Stew with Dill Rice Noodles

I modified this recipe from Rachael Ray magazine.
ingredients:
salt and pepper
1 lb. rice noodles (I use Tinkyada fettucinni, broken into pieces)
1 T extra virgin olive oil
2 lbs. ground meat (beef, buffalo, or turkey)
1 large yellow onion, chopped
2 carrots, peeled and chopped
4 ribs of celery, chopped
1 bay leaf
3 T gfcf butter (ghee or earth balance spread)
2 T white rice flour
2 c organic vegetable broth
2 t gfcf worcestershire sauce (Lea and Perrins)
10 oz. frozen peas, thawed
1/4 c chopped fresh dill
In a large, deep skillet, heat the olive oil on medium to medium-high heat. Add the meat, season with salt and pepper and cook until browned, about 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook un til vegetables are crisp tender, about 5 minutes. Keep warm. In a medium saucepan, melt 2 T butter. Whisk in the flour and cook 1 minute, stirring constantly. Whisk in the broth and worcestershire sauce and cook until thickened, about 2 minutes. Stir sauce into beef mixture, then stir in peas. Season with salt and pepper, lower heat and simmer. Toss cooked noodles with 1 T butter and chopped dill. Serve stew over noodles.