This dish was so good I had to make it twice in the same day! It’s so easy and uses very common ingredients. The mustard works really well with the celery and ground beef to create a really flavorful and nutritious meal.
This is especially fantastic for whenever you’re short on time – it takes just 20 minutes from start to finish (prep time is really short because there’s so little to chop).
I get asked a lot about whether I recommend grassfed beef over conventional beef, and so this is a very short blurb about it.
Grassfed beef is from cows fed grass whereas conventional beef is from cows fed a mixture of grains and soy (typically). There may also be differences in living and slaughter conditions, whether the cows are injected with hormones and antibiotics, and whether the feed given to non-grassfed cows contains pesticide residue.
But from a nutrition standpoint, the biggest difference is that grassfed beef typically gives us higher amounts of omega-3 fats, which is especially helpful if you’re not taking in other sources of omega-3 fats (like fish).
I’m a fan of grassfed beef, but I’ll eat conventional beef if I can’t get grassfed beef, and in the end, I think it’s better to eat beef rather than grains regardless of whether you’re eating grassfed or conventional beef. So, I don’t really stress too much about it.
The recipe below is for one serving, but you can easily scale it up – just make sure you use a large enough pot.