One Pot Quick Ground Beef Stew
Prep Time: 10 minutes Cook Time: 30 minutes
Salt, Pepper and your favorite seasoning (we love using our Herb & Garlic Pepper Rub)
1/2 yellow onion, chopped
1 clove of garlic, minced
3 carrots, peeled and chopped
3 stalks of celery, chopped
1/2 cup of red wine
6 cups of water
2 tablespoons of beef base
Two sprigs of fresh Rosemary (dried is fine)
1/2 of a 1.5 lb bag of red potatoes quartered (any potatoes you have on hand will work)
1 14oz can of Fire Roasted Tomatoes
1 can of corn (drained)
1 can of peas (drained)
2 tablespoons of Worcestershire sauce (add more according to your taste preference)
4 dashes of Tobasco (add more according to your taste preference)
2 tablespoons of corn starch
2 tablespoons of water
Cheddar Cheese topping
1. In a soup pot, on medium heat, cook your ground beef and season with salt, pepper and your choice of seasoning. I like to use our Morris Farms Meat Co. Herb & Garlic Pepper Rub. Cook until done. Set aside on a plate.
2. In the same pot add olive oil and cook your diced onion, celery and carrots. Cook until onions are translucent.
3. Add the 1/2 cup of red wine to deglaze the pan. Add the water, beef base, potatoes, and rosemary. Bring to a boil and cook until done. (About ten to fifteen minutes.
4. Bring to a simmer. Add the undrained fire roasted tomatoes, drained peas and drained corn. Add the ground beef back into the pot.
5. In a small cup add the corn starch and 2 tablespoons of water to make a slurry. Pour into the stew to thicken it up a little. Remove the Rosemary stalk if you used fresh Rosemary.
6. Taste the stew and add more Worcestershire sauce or Tobasco to preference. You can even add a little Cayenne pepper if you prefer a spicy stew.
Add your favorite cheese topping and serve with corn bread or your favorite crusty loaf. Enjoy!