An excellent all-around
comforting stew you are bound to make
over and over again...
Servings: (8 to 10)
Prep: 15 Mins.
Cook: 30 Mins.


1.5 lbs. extra-lean burger (I used moose)
--(Or, use beef, elk, caribou, buffalo, turkey, etc., if you wish)
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
1 yellow onion, chopped
1 red bell pepper, chopped
½ cup celery, sliced
½ cup carrots, sliced
1 jalapeno, stem, ribs, and seeds removed, then finely chopped
--(Retain ribs and seeds if you’d like a spicier stew)
1 (14.5 oz. can) diced tomatoes, with juice
1 (14.5 oz. can) chili beans, with juice
1 (6 oz. can) tomato paste
6 cups low-sodium beef broth (6 cups if you prefer more broth)
1 tablespoon sherry
1 tablespoon worcestershire
1 whole bay leaf
1 teaspoon dried basil
½ teaspoon dried oregano
¾ cup uncooked white fiber mini-penne pasta (I used Barilla)
1 handful fresh parsley, roughly chopped; plus more for garnish


In large pot, begin browning the burger over medium-high heat, and sprinkle with sea salt and ground pepper.  When burger is nearly finished browning, add garlic, onion, bell pepper, celery, carrots, and jalapeno.  Saute until onions are translucent, about 5 minutes.

Add the diced tomatoes and chili beans with juices, tomato paste, broth, sherry worcestershire, bay leaf, basil, and oregano, then bring to boil.  Reduce heat to low and simmer, uncovered, for 15 minutes.

Add mini-penne pasta, and continue simmering for an additional 15 minutes.

Remove from heat, toss bay leaf, and add parsley; stirring to combine.  

Ladle stew into bowls, and garnish with remaining parsley. ~ Enjoy!

This stew is fabulous when served with the following as a side (Click on title for recipe):

Sandra's Premium Cornbread Muffins

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