Creamy Mushroom Hamburger Vegetable Stew
Equipment
- Large Pot
- Skillet
- Wooden Spoon
Ingredients
- 1 pound ground beef
- 8 ounces cremini mushrooms, sliced
- 2 medium carrots, peeled and sliced
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Once no pink remains, drain excess fat and set the beef aside.
- In the same pot, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and the onion softens.
- Stir in the minced garlic and cook for one minute. Sprinkle the flour and thyme over the mixture, stirring to coat everything evenly.
- Slowly pour in the beef broth while stirring to avoid lumps. Return the ground beef to the pot.
- Add the sliced carrots and green beans. Bring the stew to a gentle simmer and cook for 15 minutes, or until the carrots are tender.
- Reduce the heat to low and stir in the heavy cream. Season with salt and pepper, then heat through without letting it boil.
Notes
Add the cream after the vegetables finish cooking so it stays smooth and does not separate. If the stew thickens too much on standing, loosen it with a little extra broth when reheating. Fresh green beans keep their color and snap best when added toward the middle of the simmer time rather than at the start.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Skillet, Wooden Spoon
Cuisine: American
Equipment: Large Pot, Skillet, Wooden Spoon