The Broken Scale · Good food. Plenty of personality.
Creamy Ground Beef and Vegetable Stew
Creamy ground beef stew with mushrooms, carrot and broccoli. A small-batch stovetop meal with a rich broth and clear cooking steps.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Serves
- 4 servings
Stew · Stovetop
A creamy bowl without a long braise
Ground beef makes this vegetable stew easy to prepare, with mushrooms, carrot and a little broccoli in a creamy broth.
Adapted from LCA Recipes’ Creamy Ground Beef Stew.
The full recipe
Creamy Ground Beef and Vegetable Stew
Ground beef, mushrooms, carrots and broccoli in a creamy broth.
Ingredients
1 lb Ground beef lean- ¼ cup Yellow Onion chopped
- 1 Carrot peeled and thinly sliced
- ½ cup Button Mushrooms sliced
- 2 cloves Garlic minced
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 cups Beef broth low sodium
- ½ cup Heavy cream
- 1 tbsp Butter melted, for dispersing xanthan gum
- ¼ tsp Xanthan Gum measure carefully
- ½ cup Broccoli florets cut into small pieces
Instructions
- Brown ground beef in a heavy pot over medium-high heat, breaking it into crumbles. Cook to 160°F (71°C); spoon off excess fat.
- Add onion, carrot and mushrooms. Cook for 4–5 minutes, stirring, then add garlic for 30 seconds.
- Pour in broth. Bring to a boil, cover and simmer gently for 15–20 minutes, until the carrot is tender. Add broccoli and cook for 3–5 minutes or until tender.
- Stir in cream over low heat. Mix xanthan gum thoroughly with the melted butter, then whisk into the stew. Heat gently, stirring for a few minutes until lightly thickened, without a hard boil. Taste and adjust salt and pepper before serving.
Notes
Adapted from LCA Recipes’ Creamy Ground Beef Stew; the omitted 1/2 cup broccoli was restored from that source.
Xanthan gum thickens in very small quantities. Disperse it in melted butter before whisking into the stew, then allow a few minutes to hydrate. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat to 165°F (74°C).
