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Mushroom and Red Wine Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 8 ounces cremini mushrooms, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 3 cups beef broth
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
  • Add the chopped onion, minced garlic, and sliced mushrooms to the pot. Cook for 5 minutes until the vegetables soften.
  • Sprinkle the flour over the mixture and stir for 1 minute to coat everything evenly.
  • Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes.
  • Stir in the tomato paste, beef broth, sliced carrots, cubed potatoes, and dried thyme. Season with salt and black pepper.
  • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes and carrots are tender.

Notes

Use a dry red wine like Cabernet or Merlot so the flavor stays balanced and does not turn too sweet. If the stew thickens too much during simmering, add a splash of extra broth. Leftovers reheat well on the stove with a little added liquid to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife