Ground Beef Stew – Stay Home Chef

Beef stew ground is made easier using beef. The signature mixture of our spices and the signature sauce of the Warstershire gives our beef stuis amazingly and uses simple, pantry ingredients.

This recipe is based on our famous Old fashion beef stw It always accepts Rev review!

If you have got extra ground beef in your freezer, use it in a stove and make a warm, home cooked food! Ground beef is a great protein alternative, known as budget-friendly, but does not mean that you have to compromise on the taste. Although this ground beef has been thrown into a stue, you still get the taste and texture from the browning of the meat that shines. When the right is ripe, you get juicy, flavored meat that will turn into your week's night recipe.

The notes of the element

• Ground beef: Choose for ground beef with at least 80/20 fat content or leener to avoid excess grease.
• Olive oil: You can use any neutral cooking oil such as avocado or vegetable oil.
• White onion: White onion has a sharp taste but yellow onion also works.
• Garlic: Tap Tap
• Red potato: As ideal for stuis, they hold their size well when cooking. Yukon gold potatoes are a great alternative if it is unavailable.
• Carrot: Baby carrots also work, even cut them into small pieces for cooking.
• Bettle of the beef: Choose a good quality, low-sodium beef broth to create a flavored stew base.
• Tomato paste: It thickens the stew and adds a dense tomato taste.
• Warstershire sauce: Instead, soy sauce with a small amount of vinegar can be used.
• Granular sugar: A small amount of acidity balances and enhances the overall taste.
• Allspice: A single spice (not a mixture of spices) obtained from a berry, adds a warm, unique note that is the privacy of this recipe.
• C cornstarch: It makes a slurry that whispers with water that makes your pepper thicker.

Ground beef options

We recommend This recipe uses 80/20 Ground beef. Excess fat stuis enhances the taste of the stee.

If you prefer a risk option, As 90/10, it also works. You can even try ground turkey or chicken for a light twist, but remember the taste will be a bit different.

Remember Using ground beef with high fat content will create more grease, which will need to spoon out your stue to prevent your stue be very lick.

Cornstarch Slury

A slurry is a mixture that is made with liquid and cornstarch, used to thicken soups and stew. They are usually made together with cornstarch with water, beef broth or any other liquid, it needs to be thicker before adding a soup, stup or dish. Much like the roux that is used to thickened the gravy or soup, a slurry is made and then slowly adding to the dish.

If you do not want to add Cornstarch directly to any dish or container because it will not be properly included and the clamps will be created. Water or liquid is submerged in the liquid to gradually include it before clump.

Directions

In a skillet in medium-high flame, add the ground beef and brown completely. Remove the meat on a plate and drain the drain if needed then transfer the brown meat to a slow cooker.

In a small bowl, shake 1/4 cup of cold water and 2 tablespoons cornstarch together to make the slurry.

Add all the remaining components with slurry to slow cooker.

Set the cooker less slowly for 3-4 hours or 6-8 hours until the meat and vegetables are soft to your choice.