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Hamburger Stew
Hamburger Stew is hearty and delicious. Affordable ground beef is combined with tender vegetables in a rich and comforting stew.
Ingredients
2 tablespoons extra virgin olive oil
2 pounds ground beef
4 tablespoons butter
3 large stalks celery cut into 1” pieces
2 1/2 cups onion cut into 1” pieces
1 teaspoon dry thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons garlic, chopped
4 tablespoons tomato paste
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup all-purpose flour
1 cup bold red wine, such as Merlot or Burgundy
5 cups beef stock
1 teaspoon gravy seasoning and coloring sauce, such as Kitchen Bouquet or Gravy Master
1 1/2 pounds carrots, peeled and cut into bite sized pieces
1 1/2 pounds yellow potatoes, peeled and cut into bite sized pieces
1/2 pound green beans cut into bite sized pieces
Kosher salt, to taste
Instructions
- Preheat oven to 325 degrees F.
- In a large Dutch oven that has a lid, heat oil over medium high heat and once shimmering, add the ground beef and cook to brown.
- Pour mixture into a strainer over a large bowl and set strainer of beef aside for a minute.
- Skim off the fat that rises to the top of the bowl and discard but retain the liquid. Set the liquid aside.
- Heat pan to medium high with the butter and melt, then add the celery and onions and saute for about five minutes.
- Add the browned beef, thyme, black pepper, garlic and tomato paste and cook for three minutes.
- Add Balsamic vinegar and Worcestershire sauce and deglaze.
- Lower heat to medium and add the flour. Stir often for two minutes.
- Add the wine and scrape up brown bits from bottom and sides and cook to reduce by half.
- Add the reserved beef liquid, beef stock and gravy color and stir.
- Cover and place in the oven for one hour.
- After one hour, add the carrots, potatoes and green beans, cover and place back in the oven for another hour.
- After the second hour, test vegetables for doneness and cook for an additional 30-45 minutes as needed to get them tender. Ours went for an additional 20 minutes after the second hour.
- Taste and only add salt if needed. (Our beef stock was not that salty, so I added a teaspoon of kosher salt).
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