Ground Beef Stew

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add 2 pounds ground beef, 1 teaspoon salt, and 1/4 teaspoon black pepper. Break up the meat and cook until no longer pink, about 10 minutes. Drain excess fat if necessary.

Stir in 2 teaspoons minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, until fragrant.

Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Add 1 1/2 pounds red potatoes (diced), 1 medium white onion (diced), 4 medium carrots (sliced), and 4 medium celery ribs (sliced). Stir in 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon ground allspice.

Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and flavors have developed.

In a small bowl, mix 1/4 cup cold water with 2 tablespoons cornstarch until dissolved. Slowly pour into the stew while stirring constantly. Cook on low heat for a few more minutes, until thickened.

Taste and adjust seasoning with more salt and black pepper if needed. Serve hot.

Main Dish