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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 8 Servings

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2 lb ground round
1 tbsp olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 1/2 cups (1/4-inch- thick) slices yellow bell pepper, each slice cut in half
1 1/2 cups (1/4-inch- thick) slices red bell pepper, each slice cut in half
1 cup finely chopped carrot
3/4 cup golden raisins
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
2 tbsp balsamic vinegar
1 1/2 tsp salt
1/8 tsp black pepper
2 bay leaves
1 (14.5-oz) can no-salt-added stewed tomatoes, undrained
1 (8-oz) can no-salt-added tomato sauce

Directions

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1 Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
2 Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

Directions

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1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

2. Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

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