2 lb. lean ground chuck
2 lb. bag of carrots, (scrub carrots w/a vegetable brush, wash and slice)
1 lg. diced yellow onion
1 lg. diced green bell pepper
3 cans of beef broth
2 cups of cooked rice

Sauté onions until soft in extra virgin olive oil. Add ground chuck beef and cook until done. Add carrots and bell pepper; stir and mix with ground beef.

Pour in 2-3 cans of beef broth. Bring ingredients to a soft boil. Lower heat and simmer until the carrots are done.

Tip: Don't cook the mixture until dry. You want to keep some moisture.

Serve this over the cooked rice.

You can use frozen carrots or canned carrots. I prefer fresh carrots. Also, instead of carrots you can cook this with a head of chopped cabbage.

Submitted by: Connie Pierron