Experience a delightful symphony of flavors withthis savory dish featuring ground beef, caramelized veggies, and the exquisitetaste of The ONE in a wine-reduction sauce. Paired with a bed of creamy, cheesycorn grits, this dish is a nourishing and satisfying meal sure to please thewhole family. Enjoy it hot off the stove or meal-prepped for later.
8ouncesshredded cheddar cheese, dairy or non-dairy
1/4cupbutter, ghee, or non-dairy alternative
Instructions
Heat 1 tablespoon of the avocado oil in a Dutch oven over medium-high heat until hot, but not smoking. Add the beef to the skillet. Crumble, stirring occasionally, until the meat is no longer pink. Season with 1/2 teaspoon of the salt and the black pepper. Transfer the meat to a plate or bowl and set aside.
Add the remaining 2 tablespoons of oil and the arrowroot to the skillet. Stir quickly until the mixture is smooth. Add the onion, bell pepper, and celery. Cook, stirring and lightly scraping the bottom of the Dutch oven, for about 3 minutes until the vegetables begin to caramelize. Add the garlic; cook and stir for about 30 seconds, just until the garlic is fragrant. Stir in the tomatoes and The ONE seasoning; cook, stirring frequently, for about 4 minutes until the tomato juices have reduced. Add the beef broth and wine. Stir to combine. Stir in the reserved meat and continue cooking, stirring occasionally, until the sauce is reduced.
While the sauce is reducing, bring the water and the remaining 1/2 teaspoon of salt to a boil in a medium saucepan. Add the grits and reduce the heat. Cook slowly for about 5 minutes, stirring occasionally. Stir in the cheese. If using regular cheese, remove the pan from the heat, cover and let it stand for 1 to 2 minutes. If using vegan cheese, keep the pan over low heat and stir until it melts.
To serve, portion the grits between 4 shallow bowls and spread out on the bottom of the bowl. Ladle the hot sauce over the grits.
Notes
Variation Tip: Don’t have grits? Stir in 4 servings of gluten-free, elbow pasta, cooked according to the package directions. Meal Prep Tip: Portion the grits and sauce into 2-cup Pyrex storage containers and refrigerate up to 5 days or freeze up for to 3 months. To reheat, thaw overnight in the refrigerator. Then remove the plastic lid. Cover with a paper towel and reheat in the microwave for about 2 minutes or cover with aluminum foil and reheat in the toaster oven at 350°F for 5 minutes, or in the oven at 350°F for 10 minutes.