Hamburger Stew

Makes 4 servings

Perfect for cold winter suppers.

Julie

Ingredients 

1 to 2 lb lean ground beef 

1 large onion, chopped 

1 tablespoon oil

Salt and pepper to taste

2 cloves garlic, minced 

1/2 tsp dried thyme

1 to 2 tablespoon flour 

900 ml or 3-5 cups beef broth or no salt beef broth

1 tablespoon apple cider vinegar 

2 tsp Diion mustard

4 potatoes, peeled and cut into chunks

4 large carrots, peeled and cut into chunks

4 parsnips, peeled and cut into chunks

Fresh parsley for garnish

Instructions 

Cook beef in frying pan until beef is no longer pink. Leave beef in bite size chunks. Drain excess fat. Set aside.

Preheat oil in large pot. Add onion, salt and pepper and cook until onions are soft and lightly browned, 3 minutes approximately. Stir in garlic and thyme. Cook an extra 30 seconds. Sprinkle with flour, stir and cook an additional minute. Slowly add beef broth, scrapping flour stuck to bottom of pot. Stir apple cider vinegar, Dijon mustard, potatoes and carrots. Bring to a boil. Stir in cooked beef. Cover and simmer gently until potatoes start to soften, approximately 15 minutes. Stir in parsnips and cook until vegetables are tender, 10 or more minutes. Serve in bowls. Garnish with parsley.

Hint: Use Bovril instead of beef broth.