Winter stew

This could be your new favourite go-to meal for the winter. Foodland Ontario‘s Teresa Makarewicz showed us how to make a big bowl of comfort food.

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Winter Rescue Hamburger Stew

Preparation Time:  20 minutes

Cooking Time:    1 hour 15 minutes

                                 Serves ­­8

 1 kg                     lean Ontario Ground Beef

4                              large Ontario Carrots (about 1-1/2 lbs/750 g)

4                              Ontario Potatoes, peeled (about 1-1/2 lbs/750 g)

1                              large Ontario Onion, chopped

                                 Salt and freshly ground black pepper

2                              cloves Ontario Garlic, minced

1/2 tsp (2 mL)        dried thyme

1/4 cup (50 mL)    all-purpose flour

5 cups (1.25 L)      no salt added beef broth

1 tbsp (15 mL)       apple cider vinegar

2 tsp (10 mL)         Dijon mustard

4                              Ontario Parsnips (about 12 oz/375 g)

1/4 cup                   chopped fresh Ontario Parsley

                                 Ketchup, barbecue sauce or steak sauce (optional)

 Heat large deep pot over high heat. Add half the ground beef; cook, using wooden spoon to break up meat into bite-size chunks; gently stirring occasionally, about 10 minutes or until liquid evaporates and beef is well browned. Push beef to one side of pot, tilt pot; spoon off excess fat. Scoop beef into medium bowl; set aside. Repeat with remaining beef, leaving about 1 tsp (5 mL) fat in pot; add meat to bowl.

 Meanwhile, cut carrots crosswise into 3/4-inch (2 cm) thick slices, cutting thick ends in half. Cut each potato into 6 chunks.

 Add onion, 1 tsp (5 mL) salt and 1/2 tsp (2 mL) pepper to pot; cook, stirring, for 3 minutes or until onion is soft and lightly browned. Add garlic and thyme; cook, stirring, for 30 seconds. Sprinkle with flour; cook, stirring, for 1 minute.

 Gradually stir in broth; add vinegar and mustard. Stir in carrots and potatoes. Bring to boil, scraping up bits stuck to pot. Stir in beef. Cover, leaving lid slightly ajar. Reduce heat; boil gently for 15 minutes, stirring occasionally, until potatoes start to soften.

 Meanwhile, cut parsnips crosswise into 3/4-inch (2 cm) thick slices. Stir into stew, cover with lid ajar; boil gently, for about 10 minutes or until vegetables are tender. Season to taste with salt and pepper. Garnish with parsley. Serve with ketchup, barbecue sauce or steak sauce, (if using).

 Nutritional Information:

1 Serving

PROTEIN:                         27 grams

FAT:                                    12 grams

CARBOHYDRATE:         33 grams

CALORIES:                       358

FIBRE:                               5 grams

SODIUM:                           490 mg