Hamburger Stew
1 T. vegetable oil
1 lb. ground beef (I like 85%)
1 onion, cut into 1/4-1/2 inch dice
3 carrots, cut into thick rounds
3 stalks celery, cut into 1/2 inch pieces
1 leak, halved and cut into 1/4 inch slices (optional)
1 T. butter
3 T. flour
1 qt. beef stock*
4 medium red potatoes, cut into chunks
1 cup Guinness (that's half a can)
1 cup canned diced tomatoes
1 T. fresh thyme, chopped
1 T. fresh rosemary, chopped
In a large dutch oven heat the oil over high heat until it begins to smoke. Add the ground beef and brown (not gray, get it brown so there are brown bits stuck to the bottom of the pan). Remove the beef from the pan. Return the meat to the pan. Add the butter and melt. Saute the onion, celery, carrots, and leak until the onion begins to brown. Add the flour and cook for 2-3 minutes. Deglaze the pan with the beef stock, scraping up the brown bits from the bottom of the pan. Add the potatoes, Guinness, tomatoes, thyme and rosemary. Bring to a simmer and continue to simmer for 30 minutes or until the carrots and potatoes are cooked how you like them.
* There are more rants on the internet about stock than pretty much any food topic. Yes, I agree, homemade is best, but there's also reality. I do recommend using Kitchen Basics Unsalted stocks from the store. They cost a bit more, but you can control the seasoning and it has really good flavor.
