GROUND BEEF RECIPES PIONEER WOMAN RECIPES

Steps:

• In a large pot over medium-high heat, Cook for about 3 to 5mins until meat browned and the onion, celery, and garlic are cooked. 
• Remove the pot from the heat and let it cool.
• Once it's cooled, drain off as much fat as you can.
• Return the pot to the heat and add the remaining ingredients (diced vegetables, seasonings, tomato, etc).
• Ensure that all ingredients are combined before bringing to a boil.
• After reducing the heat, cover the pot and continue cooking for 15-20 more minutes until the potatoes are tender but not so much tender. Test the potato with a fork.
• Cook the soup until it reaches the desired thickness. 
• The beef Vegetable soup should be somewhat thick, but you can make it more "soupy" by adding 1 to 2 cups more broth OR hot water and heating it thoroughly.
• You may need to add more salt if the seasonings need to be adjusted.
• Serve with crusty bread and any side dish of your choice.

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.