Gluten-Free Empanada Stew

Ingredients

• 1 lb Ground Beef
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 3 cloves Garlic
• 2 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Dried Oregano
• 4 cups Beef Broth
• 1 can (14 oz) Diced Tomatoes
• 2 medium Potato
• 1/2 cup Green Olives
• 2 large Hard-Boiled Eggs
• 1 tbsp Tapioca Starch

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
2. 2Add onion, red bell pepper, and green bell pepper to the pot and cook until softened, about 5 minutes.
3. 3Stir in garlic, smoked paprika, cumin, and oregano. Cook for 1 minute more.
4. 4Pour in beef broth and diced tomatoes. Bring to a simmer.
5. 5Add diced potatoes to the pot. Cover and cook until potatoes are tender, about 15-20 minutes.
6. 6Stir in green olives. In a small bowl, whisk tapioca starch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the stew to thicken.
7. 7Simmer for another 5 minutes, or until the stew has thickened to your liking.
8. 8Serve hot, garnished with chopped hard-boiled eggs.

Substitutions

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