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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 6 fingerline potatoes, thinly sliced
• 1 medium carrot, chopped
• 2 small ribs celery, chopped
• 1 small onion, chopped
• 1 bay leaf
• A few sprigs thyme, leaves chopped
• Salt and pepper
• 1 tablespoon tomato paste
• 2 tablespoons butter, plus more for spreading
• 2 tablespoons flour
• 2 cups beef stock
• 2 pounds ground beef sirloin
• 2/3 cup chopped flat-leaf parsley
• 1/4 cup Worcestershire sauce
• 2 sandwich-size sourdough english muffins, split
• Extra-sharp aged white cheddar crumbles, for topping
• Chopped chives, for garnish

Description

"I Love Stews Once The Colder Months Settle In On Us. But When I Want Stew In A Hurry, I Turn To This Knife-and-fork Burger Version."

Rachael Ray Magazine