Description
Tender ground beef and vegetables slow-cooked in rich, savory broth. This hearty stew requires minimal prep but delivers maximum comfort food satisfaction.
Ingredients
Scale
- 2 pounds lean ground beef (80/20 blend)
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, chopped
- 1 pound baby potatoes, halved
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth (low-sodium)
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- 1. Heat olive oil in large skillet over medium-high heat. Brown ground beef, breaking into chunks. Season with salt and pepper. Transfer to slow cooker.
- 2. Cook onion in same skillet for 3-4 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.
- 3. Add wine to deglaze pan, scraping up browned bits. Simmer 2 minutes.
- 4. Transfer onion mixture to slow cooker. Add carrots, celery, potatoes, and mushrooms.
- 5. Pour in beef broth. Add bay leaves, thyme, oregano, paprika, and Worcestershire sauce. Stir to combine.
- 6. Cover and cook on low 6-7 hours or high 3-4 hours.
- 7. Mix cornstarch with cold water. Stir into stew 30 minutes before done.
- 8. Cook final 30 minutes with lid slightly ajar to thicken.
- 9. Remove bay leaves. Adjust seasoning. Garnish with parsley before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently, adding broth if needed to thin consistency.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g