Down Home Issue
Ground Beef with Carrots
1 tablespoon vegetable oil
2 pounds ground beef
1 pound fresh carrots, peeled and chopped into rounds, or 3 (15-ounce) cans sliced carrots, drained
1 medium yellow onion, chopped
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
Pinch freshly ground black pepper
1 (32-ounce) carton chicken stock
2 cups hot rice, for serving
Heat oil in large skillet over high heat. Add ground beef. Cook until just browned, about 10 minutes.
Add the onions, Cajun seasoning, garlic powder, salt and pepper, and cook until onions are soft and translucent. Add the carrots and cook until soft (about 20 minutes if using fresh carrots), stirring to prevent sticking.
Add one cup of the chicken stock and deglaze the skillet, scraping any sticky fond from the bottom of the pan. Stir in the remaining chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cook an additional 20 minutes or until amount of liquid has been greatly reduced, stirring occasionally.
Serve over rice.