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

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat a large skillet over medium heat and add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, about 6 minutes. Drain excess fat.
  • Transfer the beef mixture to the slow cooker. Add the mushrooms, carrots, and potatoes.
  • In a small bowl, whisk together the red wine, beef broth, tomato paste, thyme, salt, and pepper. Pour this over the ingredients in the slow cooker.
  • Cover and cook on low for 7 hours or until the vegetables are tender.
  • In the final 30 minutes, stir the flour into 2 tablespoons of the cooking liquid to make a slurry. Add it back to the stew and stir to thicken.
  • Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley before serving.

Notes

Browning the beef first builds better flavor, so do not skip that step even if you are short on time. If the stew tastes too acidic from the wine, a pinch more salt balances it. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife