Hamburger Stew

Name: Hamburger Stew
Total time: 2700 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion chopped; 3 sticks celery chopped; 4 cloves garlic minced; 1 pound lean ground beef (I used about 2.5 pounds); 3 tablespoons flour; 1 (6 ounce) can tomato paste; 4 cups beef broth + more if needed (I ended up using 8 cups of beef broth); 1 tablespoon Worcestershire sauce (I ended up using 2 tbs); 1/2 teaspoon Italian seasoning; 2 Russet potatoes, peeled & diced (I doubled this); 4 medium carrots peeled & sliced (I doubled this); 1 can peas, drained optional; 1 can sweet whole kernel corn, drained (optional); Note: I added 3 beef bouillon cubes while everything cooked for 30 minutes for more added flavor. You don’t have to do this though.***

Danielle Morse @GingerSnap

Tennessee, United States

My sister in-law made this for the first time the other day and told me to try it. Please read full recipe here as I added some notes that I did to change the recipe some in case you want to make it the exact same way. Following the recipe as it’s originally written will still be very good though I just changed it to how me and my family would like it.

Here’s the website it came from:
https://www.saltandlavender.com/hamburger-stew/

I doubled the potatoes and carrots and added peas and corn. Add or omit whatever vegetables you would like!

Here’s the website it came from:
https://www.saltandlavender.com/hamburger-stew/

I doubled the potatoes and carrots and added peas and corn. Add or omit whatever vegetables you would like!

Danielle Morse @GingerSnap

Tennessee, United States

Here’s the website it came from:
https://www.saltandlavender.com/hamburger-stew/

I doubled the potatoes and carrots and added peas and corn. Add or omit whatever vegetables you would like!

Here’s the website it came from:
https://www.saltandlavender.com/hamburger-stew/

I doubled the potatoes and carrots and added peas and corn. Add or omit whatever vegetables you would like!

Saved

Ingredients

45 minutes

6-8 servings

1 tablespoonolive oil
1medium onion chopped
3 stickscelery chopped
4 clovesgarlic minced
1 poundlean ground beef (I used about 2.5 pounds)
3 tablespoonsflour
1 (6 ounce)can tomato paste
4 cupsbeef broth + more if needed (I ended up using 8 cups of beef broth)
1 tablespoonWorcestershire sauce (I ended up using 2 tbs)
1/2 teaspoonItalian seasoning
2Russet potatoes, peeled & diced (I doubled this)
4medium carrots peeled & sliced (I doubled this)
1 canpeas, drained optional
1 cansweet whole kernel corn, drained (optional)
Note: I added 3 beef bouillon cubes while everything cooked for 30 minutes for more added flavor. You don’t have to do this though.***

Saved

Steps

45 minutes

1

Brown the beef and drain. Put back in the soup pot and add the oil, onion and celery. Sauté over medium-high heat for about 5-7 minutes. Stir in the garlic and cook for 30 seconds.
2

Sprinkle in the flour and cook 1-2 minutes stirring often. Then stir in tomato paste.
3

Add in the broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Increase the heat to high and bring it to a boil. Reduce the heat to a rapid simmer and cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes and carrots are tender and the flavors have had some time to build. Add more broth if the stew starts to get too thick, and if you want it thicker, cook it for longer with the lid off.
4

Stir in the corn and peas and season with salt and pepper or other seasonings you prefer.

Saved

Cooksnaps

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Danielle Morse @GingerSnap

on December 11, 2022 18:12

Tennessee, United States

Cooking is fun and can bring out your creative side! You can ALWAYS tell when a dish is made with love 💞. There’s nothing like seeing your family enjoy what you have made them 🥰