Ingredients
- 2 1/2 tablespoons olive oil (divided)
- 12 ounces extra-lean ground beef
- 2 medium green bell peppers, diced
- 1 cup yellow onion, chopped
- 1 pound tomatoes, chopped (fresh)
- 4 ounces fresh green beans (trimmed and broken into 1-inch pieces)
- 1 cup whole kernel corn (frozen, thawed and patted dry)
- 2 cups green cabbage, coarsely chopped
- 3 cups low-sodium beef broth
- 2 teaspoons dried oregano
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
How to Make
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Step 1: Heat 1 teaspoon oil in a dutch oven on medium-high, tilting dutch oven to coat bottom lightly.
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Step 2: Add beef and cook for 3 minutes or until browned, stirring frequently.
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Step 3: Drain beef on paper towels; set aside.
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Step 4: Heat 1 teaspoon oil in dutch oven on medium-high.
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Step 5: Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally.
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Step 6: Add beef back to dutch oven along with tomatoes, beans, corn, cabbage, broth and oregano.
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Step 7: Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
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Step 8: Remove dutch oven for heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
We hope you enjoy this recipe!
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