Brunswick Beef Stew

• 1 Lb. Ground beef
• 1 Yellow onion, finely chopped
• 4 Cloves garlic, minced
• 1 1/2 c. Matchstick or shredded carrots
• 1 Yellow pepper, seeded and chopped
• 1 c. Chopped tomatoes with juices
• 1 1/2 c. Cooked lima beans
• 1 T. Worcestershire sauce
• 1 T. Dijon
• 2 T. Red wine vinegar
• 3 T. Butter
• 3 T. Flour
• 2 oz. (4 T) Cream cheese, room temperature
• 4 T. Parsley, chopped
• Olive oil
• Kosher salt & pepper
• 3 c. Beef stock
• 3 T. Ketchup

1. Brown the ground beef in a large Dutch oven over medium high heat. Once the beef has browned, add the onions, garlic, carrots, chopped yellow peppers, and tomatoes.
2. Next, add the beef stock, Worcestershire sauce, Dijon, red wine vinegar, ketchup, and cooked lima beans. Give the stew a quick stir to ensure everything has been properly mixed together.
3. Then, stir in the butter, cream cheese, and the flour. Add the flour one tablespoon at a time to ensure that the flour has been properly absorbed by the soup.
4. Simmer the soup for about 20 minutes, stirring occasionally. Serve immediately, sprinkling a little parsley or crushed red pepper over the top and dunking a few biscuits in the stew, as well.

ground beef, yellow onion, garlic, matchstick, yellow pepper, tomatoes, beans, worcestershire sauce, red wine vinegar, butter, flour, t, parsley, olive oil, kosher salt, beef stock, ketchup

Taken from food52.com/recipes/2953-brunswick-beef-stew (may not work)