2 tablespoons extra virgin olive oil
2 pounds ground beef
4 tablespoons butter
3 large stalks celery cut into 1” pieces
2 ½ cups onion cut into 1” pieces
1 teaspoon dry thyme
½ teaspoon freshly ground black pepper
2 tablespoons garlic, chopped
4 tablespoons tomato paste
¼ cup balsamic vinegar
1 tablespoon Worcestershire sauce
½ 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 ½ pounds carrots, peeled and cut into bite sized pieces
1 ½ pounds yellow potatoes, peeled and cut into bite sized pieces
½ pound green beans cut into bite sized pieces
Kosher salt, to taste
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).
Keywords: Hamburger Stew