Ground Beef, Sweet Potatoes and Edamame

Before I left the house this morning, I took out a package of lean ground beef to thaw. I did not have a certain meal plan but I knew my options would be endless! So, how do I come up with a recipe that works for us? (lo-carb for my honey) I open the fridge,  stand in front of it analyzing my options. My vegetable drawer is chuck full of fresh veggies, so I start hauling them out on my counter and begin the process…

Then I check my freezer… we love edamame so I will add some of these.

I still have one large sweet potato which got cut up…

Started by browning the beef…

And sautéing the veggies in a little olive oil…

Then add drained and seasoned beef, sweet potato, 1 c. water, 1 T. Worchestershire sauce, 2 T. soy sauce, and 2 T. beef broth concentrate. If you prefer you can use beef stock instead of the water and concentrate.

Bring to boil and reduce heat. Continue cooking until potatoes are tender and liquid is mostly absorbed. Add edamame and cook another 5 minutes.

Ladle beef mixture over cooked quinoa. (my honey had just a little quinoa, I had lots!) You could also use brown rice, but I had previously cooked a batch of quinoa for another dish and had quite a bit left over. Garnish with fresh flat leaf parsley.

Personally, I missed some good crusty bread, however, I am really trying to cooperate with my honey’s lo-carb diet and I knew if I indulged in bread, he would lose his will power and indulge too! Even though sweet potatoes and edamame are not technically very lo-carb, they are high in fiber which is very important. So, a green salad took the place of bread!

Ground Beef, Sweet Potatoes and Edamame 

1# lean ground beef, browned, drained and seasoned
1/2 large onion, chopped
3 stalks celery, diced
1/2 red bell pepper, diced
2 T. olive oil
1 c. shelled edamame
1 large sweet potato, diced
1 c. water
2 T. beef broth concentrate
salt & pepper to taste
1 T. Worcestershire sauce
2 T. soy sauce
parsley for garnish

Add beef to sautéed onions, celery and pepper. Add sweet potatoes, water, soy and Worcestershire sauces, and beef concentrate. Bring to boil, reduce heat and continue cooking until potatoes are tender and most of liquid is absorbed. Add edamame and cook another 5 minutes. Serve over quinoa or brown rice. Garnish with chopped flat leaf parsley.