1 lb ground beef (or leftover pot roast)
3 lbs russet potatoes, washed thoroughly and cut to 1″ cubes
1.5 lb sweet white onions, chopped large
1.5 lb carrots, washed and cut to 1/4″ slices
8 oz celery, sliced thin
*if using lean ground beef, then have 2T butter to add
1 t finely ground black pepper
1 t salt
1 t dried thyme
1/2 t granulated or powdered garlic
1 t smoky paprika
1 1/2 c hot beef stock (have more next to the stove if the lid does not fit your pan tighly)
- In a deep dutch oven, brown ground beef thoroughly over med heat. The meat should be dark brown (not gray) as if ready to serve. If using lean beef, add butter at this point.
- Add prepared veggies and seasoning to pot, then add water and coat everything with stock by stirring lightly. Bring to a boil, and cover tightly, then reduce the heat to just above a simmer, and allow to cook covered for at least 1 hour — stirring every 20 minutes. Do not “overstir” or the potatoes will begin to dissolve into the sauce too much.
- If the sauce is very thin, use 1/3 c cold water with 1/3 c bread flour whisked into a slurry; add it slowly to the bubbling sauce (whisking constantly.) The sauce will thicken quickly, so add more stock if necessary to make a light gravy.
This recipe should feed 6, for under 13.00 (with leftovers unless you’re cooking for teenagers…)
Excellent served with toast.