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).
