Easy Hamburger Stew

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Here’s why this recipe is a winner:

  • Quick and easy, making it ideal for a weeknight family meal.
  • Crafted with wholesome ingredients, ensuring a hearty dish that’s perfect for your loved ones.
  • Easily accessible ingredients, likely already in your kitchen.
  • Economically friendly, utilizing ground beef, a versatile and budget-friendly meat.

Let’s dive into the simple steps of making this Hamburger Stew:

  1. Start by browning lean ground beef in a Dutch Oven or heavy soup pot over medium heat. Add onions midway and cook until the beef is fully browned and the onions are soft.
  2. Reduce heat to low, incorporate garlic, oregano, crushed rosemary, thyme leaves, and parsley. Cook for 1 minute, stirring constantly.
  3. Introduce potatoes, carrots, and fire-roasted tomatoes into the mix.
  4. Whisk together beef broth and tomato paste, then pour it into the pot. Bring the mixture to a boil, then simmer covered for 15 minutes.
  5. Add peas and continue simmering until potatoes and carrots are tender. Season with salt and pepper to taste.

Recipe Notes and Tips:

  • Opt for lean ground beef or lean chili grind beef, draining any excess grease after cooking the onions.
  • Experiment with ground chicken, turkey, or pork as alternative meats.
  • For visual appeal, peel the carrots, enhancing the vibrant orange color.
  • Substitute diced tomatoes if fire-roasted ones are unavailable.
  • Whether Russet, red, or gold potatoes, all work well in this recipe.
  • Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.

If you crave a bit of heat, consider adding crushed red pepper to taste.

Experience the charm of this old-fashioned Hamburger Stew, ready in less than forty minutes with ground beef, fresh vegetables, and a harmonious blend of spices – a true poor man’s stew.

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon thyme leaves
  • 4 carrots, peeled and chopped
  • 2 russet potatoes, peeled and cubed
  • 1 (14.5) ounce can fire-roasted tomatoes
  • 1 1/4 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2/3 cup frozen peas
  • Salt and pepper to taste

Instructions:

  1. In a Dutch oven or heavy stockpot over medium heat, brown the ground beef. Add onions halfway through the process, cooking until the beef is fully browned. Drain any excess grease.
  2. Reduce heat to low, add garlic, oregano, parsley, rosemary, and thyme. Cook for 1 minute, stirring constantly. Add potatoes, carrots, and fire-roasted tomatoes.
  3. Whisk together beef broth and tomato paste. Stir into the pot and simmer covered for 15 minutes.
  4. Add peas and simmer covered until potatoes and carrots are tender. Season with salt and pepper.

Nutrition Facts: Serves 6, Amount Per Serving

  • Calories: 242
  • Total Fat: 3.7g
  • Cholesterol: 67.8mg
  • Sodium: 367.2mg
  • Total Carbohydrate: 23.3g
  • Sugars: 7.2g
  • Protein: 27.8g

Vitamins:

  • Vitamin A: 82%
  • Vitamin C: 15%

Indulge in this nutritious and flavorful Hamburger Stew, a testament to simplicity, heartiness, and budget-conscious cooking.