recipe from Carolyn
1 pound extra lean ground meat
2 medium onions, thinly sliced
1 1/2 cups cabbage, thinly sliced or shredded
1/2 cup celery, diced
2 cloves garlic, minced
2 cups kidney beans, undrained
2 cups canned tomatoes, undrained (I used 1 28 oz can whole tomatoes)
2 cups fresh mushrooms, sliced
2 tsp chili powder, or more to taste
1 tsp ground cumin
1 Tbsp Worcestershire sauce
1/4 cup chicken broth
1 tsp beef broth concentrate, diluted in water
1 1/2 cups water
salt and pepper to taste
10 medium potatoes
1/2 cup buttermilk
salt and pepper to taste
1 Tbsp butter
Brown ground beef over medium heat. Add onions, garlic, cabbage, and celery; cook until vegetables have lost their raw color- about 5 minutes. Add beans, mushrooms, tomatoes, broths, and seasonings (and some water if it appears to be too thick) and continue to simmer for 15-25 minutes. Add more or less water as needed to the consistency you like.
Meanwhile, boil potatoes until fork tender and mash them using the butter, buttermilk, salt and pepper.
Serve about 1 to 1 1/2 cups stew per person in large bowls, then add scoops of hot potatoes on top and enjoy.
** This recipe is highly adaptable. Use your choice of meat- ground turkey, ground chicken, even pork would be good. TVP or soy crumbles would work as well. It could also be made with no meat at all if that is your choice. I happened to add a 1/2 teaspoon of sweet curry powder and really enjoyed it that way. I also swapped out the canned beans for dried cranberry beans. Substitutions are easily made, just use what you would like.