Liberty Stew with Family to Table’s Natalie Kenny Marquez

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Natalie Kenny Marquez is back in the CI Kitchen with a great recipe for Liberty Stew!

*Get these ingredients at your Illinois farmers market!

INGREDIENTS

1 package of macaroni (we use whole wheat rotini)*

1 quart of fire roasted diced crushed tomatoes*

1 pound ground beef*

1 onion, chipped*

2 tablespoons salt flakes

1 teaspoon chili powder

1 tablespoon Italian seasoning

1 teaspoon cumin

1 teaspoon freshly ground black pepper

1 teaspoon roasted minced garlic*

DIRECTIONS

  • Prepare the macaroni per the directions on the package. Drain and leave in the pot.
  • While the pasta is cooking, sauté the onion in a little bit of olive oil. Cook until browned. Then add the chili powder, Italian seasoning, cumin, black pepper and cumin. Mix together. (Note: adding the seasoning to the onion at this point will make the mixture thick and brown – but that’s okay!)
  • Add the ground beef to the onion mixture and cook thoroughly.
  • Add the onion/beef mixture to the pot with the drained pasta.
  • Add the crushed tomatoes to the pot.
  • Add the salt to the pot.
  • Stir everything together and place the pot over low heat. Allow everything to simmer for about 5-8 minutes.
  • Serve on a plate or in a bowl! We love to add a little crumble of goat cheese or freshly ground parmesan.

Serving size: approximately eight servings.

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