Use a small slow cooker for this recipe
1/2 - 3/4 pound grass fed ground beef
1 tablespoon coconut oil
1/2 cup chopped onion
2 cloves garlic, minced
2 stalks celery, diced
1 cup green beans, cut in 1 inch pieces
1 Roma tomato, diced
4 golf ball size potatoes or equivalant (can substitute turnips for low carb)
1 cup beef broth/stock
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon dry mustard
2 ounces cream cheese
In a heavy skillet brown and crumble beef with onion and celery. Add the garlic, the last minute. Add the broth and spices and simmer for 5 minutes. Now add the cream cheese and stir until cream cheese is melted.
Add the tomatoes, potatoes and green beans to the slow cooker. Pour the sauce over the vegetables and stir until they are combined. Cover the slow cooker, st on low and cook for 4 hours. Serve topped with cheddar cheese.
We got two meals from this recipe or 4 servings, especially if you serve with a salad on the side.