Ground Beef Stew

The beef stew is even simpler using ground meat. Our distinctive mixture of spices and Worcestershire sauce offers our beef stoves incredible flavor and uses simple ingredients and pantry.

This recipe is based on our famous old -fashioned beef stove that always receives enthusiastic reviews!

If you have an excess of ground meat in your freezer, use it in a stew and create a hot meal and cooked at home! Macchie meat is an excellent protein option, known to be cheap, but this does not mean that you have to compromise on the taste. Even if this ground meat is launched into a stew, you still obtain the flavor and consistency from the golden browning of the meat that shines. When he is expert on the right, get juicy and tasty meat that will become your recipe for the week.

Note ingredients

• Minced beef: Opt for ground meat with at least 80/20 fat content or lean to avoid excess fat.
• Olive oil: You can use any neutral kitchen oil such as avocado or vegetable oil.
• White onion: White onions have a more clear flavor, but the yellow onions also work.
• Garlic: The freshly chopped garlic offers the best flavor, but the brass garlic works in a pinch.
• Red potatoes: Ideal for stews while keeping their shape well when cooked. If not available, the golden yukon potatoes are a large substitute.
• Carrots: Carrots also work, just cut them in smaller pieces even to cook.
• Beef broth: Choose a good quality sodium beef broth to create a tasty stew base.
• Tomato paste: This inspete the stew and adds a concentrated tomato flavor.
• Worcestershire sauce: The soy sauce with a small amount of vinegar can instead be used.
• Granulate sugar: A small amount balances acidity and improves the overall flavor.
• Implice: A single spice derived from a berry (not a mix of spices), adds a warm and unique note that is the secret of this recipe.
• Corn starch: Beat it with water creates a suspension that thickens the chili pepper.

Ground beef options

We recommend it Using 80/20 minced meat for this recipe. Extra fat improves the flavor of the stew.

If you prefer a slimmer option, As 90/10, that also works. You could also try the turkey or ground chicken for a lighter touch, but keep in mind that the flavor will be a little different.

Keep in mind That the use of ground meat with a higher fat content will produce more fat, which you will have to prevent your stew from becoming too fat.

Corn slurs

A suspension is a mixture that is made of liquid and corn starch, used to thicken soups and stews. They are more commonly made by the water to bang, beef broth or another liquid together with the corn starch, before adding it to a soup, stew or flat that requires thickening. Just like a roux that is used to thicken the sauce or soup, a suspension is made and then gradually added to the dish.

The reason why you don’t want to add the corn starch directly to a plate or a pot is because it does not incorporate the tufts correctly and will form. Water or liquid introduces corn starch into the fluid gradually enough to incorporate before they cling.

Slow cooking instructions

In a pan over medium-high heat, add ground meat and brown well everywhere. Remove the meat on a plate and drain them if necessary, then transfer the golden meat to a slow pot.

In a small bowl, beat 1/4 cup of cold water together and 2 tablespoons of corn starch to make a suspension.

Add all the remaining ingredients, including the sewage, to the slow pot.

Put the slow cooking pot at the top for 3-4 hours or bass for 6-8 hours until the meat and vegetables are kept at your convenience.