Serves 6 | Total Cook Time: 1 hour
1 pound ground beef
1 tablespoon unsalted butter
Fresh thyme (about 2 teaspoons)
1 onion, diced small
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
5 peeled russet or Yukon gold potatoes, cubed
3 ounces tomato sauce
3-4 cups of low sodium beef broth (or water)
Sour cream and white bread to serve with
Salt and pepper, to taste
1. Take out a large pot and brown your ground beef on medium to high heat. Season with 1/2 teaspoon salt and pepper. Cook until the meat is browned (no pink) and then drain the fat and set the beef aside.
2. Add in one tablespoon of butter to the same pot and add the carrot, celery, and onion. Season with 1/2 teaspoon salt, pepper, and thyme. Cook on low to medium heat, until the vegetables have softened, about 8-10 minutes. Then, add the drained beef back in, plus the chopped potatoes, tomato sauce and beef broth. Season with a pinch more salt and pepper. Bring to a boil, then down to a simmer, cover and cook for 45-60 minutes or until the potatoes have softened.
3. After the stew has been simmering for 45-60 minutes, taste for seasoning (adjust accordingly), and mash some of the potatoes with fork so half are mashed and half are still cubed.
4. Garnish with a little dollop of sour cream, fresh thyme and a piece of white bread!
