Ginisang Beef Giniling with Tomato Sauce/ Ground Beef and Vegetable Stew

Another one in my arsenal of comfort foods for when I’m lazy and don’t want to think about what to eat. My mom was the same way. When my brother and I were growing up, we’ll be able to tell when my mom was in a rush but didn’t want to compromise on good food because this is what we’d have on the table.

This dish is easy, it’s simple and best of all hearty and delicious. There are several versions of this and this the most barebones it can get. For me this is the foundational recipe. If your pantry, or whim allows it, you can add green peas, olives, bell peppers, boiled quail eggs and wherever your imagination takes you. This dish is great for being versatile as well. However, as they say, the basics are not for nothing, so for now, the foundational, barebones, Ginisang Beef Giniling / Ground Beef and Vegetable Stew.

Get ready to “stew-pendously” beef up your meal with this delicious ground beef and vegetable stew recipe. I don’t know about you, but I always try to make sure I have leftovers of this dish.

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Ginisang Beef Giniling with Tomato Sauce/ Ground Beef and Vegetable Stew

Recipe by MadiCourse: Entree

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

375

kcal

Ingredients

• 1 lb. ground beef

• 1 onion, diced

• 4 cloves garlic, chopped

• 2 tomatoes, diced

• 1 large potato, diced

• 1 large carrot, diced

• 1 15 oz. can tomato sauce

• 1/2 c water

• 1 tsp fish sauce

• 1 Tbsp. avocado oil

• salt and pepper, to taste

Directions

• Heat the wok / sauce pan / dutch oven. Add the oil when ready.
• Sauté the onions, until almost translucent about 2-3 minutes, add the garlic, saute for another 2 minutes, add in the tomatoes until almost tender, add the ground beef and cook until brown but not dry. I like to season with salt and pepper here.
• Add the potatoes and the carrots, and cook until almost ready for about 4 minutes, do not allow mixture to dry.
• Add the tomato sauce, and water. Let boil and simmer for 10 minutes.
• Add the fish sauce and more pepper. Allow to simmer for another 3 minutes to let the flavors meld beautifully.
• The easiest and best part – Serve.

Notes for the Bottle Gourd

• If you let the garlic sit for 10 minutes after chopping and before cooking, you activate and keep the compound allicin which is antibacterial, antifungal antiviral and heart healthy.
• Some people like to use soy sauce for their umami, so you can substitute fish sauce with that. For a lesser sodium alternative – use coconut aminos.
• Nutritional Information per serving: Calories: 375, Protein: 22g, Fat: 23g, Carbohydrates: 19g, Fiber: 4g, Sugar: 7g, Sodium: 670mg
• _{**Note that these values are estimates and may vary depending on the exact ingredients and brands you use.}