1 lb of ground beef
Fresh thyme (about 2 teaspoons)
1 onion, diced small
2 carrots, roughly chopped
1 celery stalk, roughly chopped
1-2 tablespoons of butter
5 peeled potatoes, cubed
4-5 oz tomato sauce
3-4 cups of water or beef broth
Optional *sour cream*
Serve with white bread (as Grammy would do it)
Salt and pepper, to taste
Serving size: 3-4
Approx time: 45 min
- Take out a large pot and brown your ground beef on medium to high heat. Season with salt and pepper. Cook until the meat is completely done and then drain the fat and set the beef aside.
- Next, add in a tablespoon or so of butter to the pot and add the carrot, celery, and onion. Cook on low to medium heat, until the vegetables have softened, about 5-7 minutes. Season with salt, pepper, and thyme. Then, add in the beef, potatoes, tomato sauce and water. Season with a pinch more salt and pepper, then bring the pot up to a boil, then down to a simmer, cover and cook for 45-60 minutes or until the potatoes have softened.
- After the stew has been simmering for 45-60 minutes, taste for seasoning (adjust accordingly), and then mash some of the potatoes with fork so half are mashed and half are still cubed.
- Garnish with a little dollop of sour cream (OPTIONAL), fresh thyme and a piece of white bread!