Floor Beef Stew – The Keep At House Chef

Beef stew is made even simpler by utilizing floor beef. Our signature mix of spices and Worcestershire sauce give our beef stews superb taste and use easy, pantry elements.

This recipe is predicated on our well-known Old Fashioned Beef Stew that at all times receives rave evaluations!

If you happen to’ve received an extra of floor beef in your freezer, use it in a stew and make a heat, home-cooked meal! Floor beef is a good protein possibility, recognized for being budget-friendly, however that doesn’t imply it’s a must to compromise on style. Despite the fact that this floor beef is thrown in a stew, you continue to get the flavour and texture from the browning of the meat that shines via. When seasoned proper, you get juicy, flavorful meat that can grow to be your weeknight recipe go-to.

Ingredient Notes

• Floor Beef: Go for floor beef with a minimum of 80/20 fats content material or leaner to keep away from extra grease. 
• Olive Oil: You should utilize any impartial cooking oil like avocado or vegetable oil as nicely.
• White Onion: White onions have a sharper taste, however yellow onions additionally work.
• Garlic: Freshly minced garlic offers the most effective taste, however jarred minced garlic works in a pinch.
• Purple Potatoes: Very best for stews as they maintain their form nicely when cooked. If unavailable, Yukon Gold potatoes are an amazing substitute.
• Carrots: Child carrots work too, simply reduce them into smaller items for even cooking.
• Beef Broth: Select a good-quality, low-sodium beef broth to create a flavorful stew base.
• Tomato Paste: This thickens the stew and provides a concentrated tomato taste.
• Worcestershire Sauce: Soy sauce with a tiny quantity of vinegar can be utilized as an alternative.
• Granulated Sugar: A small quantity balances the acidity and enhances the general taste.
• Allspice: A single spice derived from a berry (not a spice combine), it provides a heat, distinctive word that’s the key to this recipe.
• Cornstarch: Whisking it with water creates a slurry that thickens up your chili.

Floor Beef Choices

We suggest utilizing 80/20 floor beef for this recipe. The additional fats enhances the flavour of the stew.

If you happen to want a leaner possibility, similar to 90/10, that works too. You would even attempt floor turkey or rooster for a lighter twist, however take note the flavour will likely be a bit completely different.

Take note that utilizing floor beef with a better fats content material will produce extra grease, which you’ll have to spoon out to maintain your stew from changing into too greasy.

Cornstarch Slurry

A slurry is a combination that’s made from a liquid and cornstarch, used to thicken soups and stews. They’re mostly made by whisking water, beef broth, or one other liquid along with the cornstarch, earlier than including it to a soup, stew or dish that requires thickening. Very similar to a roux that’s used to thicken gravy or soup, a slurry is made after which step by step added to the dish.

The explanation you don’t wish to add cornstarch on to a dish or pot is as a result of it gained’t incorporate correctly and clumps will type. The water or liquid ushers the cornstarch into the fluid step by step sufficient for it to include earlier than it clumps.

Gradual Cooker Directions

In a skillet over medium-high warmth, add floor beef and brown nicely throughout. Take away the meat to a plate and drain if wanted then switch the browned meat to a gradual cooker.

In a small bowl, whisk collectively 1/4 cup of chilly water and a pair of tablespoons of cornstarch to make a slurry.

Add all remaining elements, together with the slurry, to the gradual cooker.

Set the gradual cooker on excessive for 3-4 hours or low for 6-8 hours till the meat and greens are tender to your liking.