Chop your onion (and garlic, if not using pre-minced). Cook the ground beef, onion, and garlic in a Dutch oven or soup pot over medium-high heat until beef is browned and cooked through, breaking it up as you go. Drain the beef and return it to the pot.

While the beef is browning, cut up the mushrooms, potatoes, and carrots. Drain the green beans. (Note: This all may take you longer than the beef takes to cook. It’s OK. Just return the browned beef to the pot, turn off the heat, and finish what you need to do.)

Stir potatoes, mushrooms, carrots, green beans, and tomatoes into the ground beef.

Add the broth, 2 cups water, and red wine vinegar, then stir in all of the spices. Bring stew to a boil, stir, and reduce heat to medium-low.

Simmer stew over medium-low heat for 45-60 minutes, stirring occasionally, or until vegetables are tender.

When the veggies are tender, stir together ¼ cup flour and ¼ cup water in a separate small bowl until smooth. Stir the flour slurry into the stew to thicken it, then continue to simmer for 5 minutes over medium-low heat. Taste the stew, and add a little more salt and/or pepper as needed.

Serve your ground beef stew with a nice crusty bread and/or salad.