Old Fashioned Hamburger Stew
Cups of soup
Old Fashioned Hamburger Stew is a classic comfort food dish made with inexpensive ground beef, potatoes, and an array of vegetables simmered in a rich, savory broth. Serve with crusty bread or rice!
Cups of soup
Ingredients
- 1 pound ground beef
- 10 ounce bag of onions, carrots, and celery (Mirepoix blend)
- 14.5 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1 teaspoon basil or Italian seasoning
- Salt and pepper to taste
- 1 bay leaf
- 16 ounce bag of mixed vegetables
- 2-4 cups beef stock
- ¾ pounds potatoes cut into bite-size pieces
Instructions
- In a large stockpot over medium heat, sauté ground beef and onion, celery, carrot mixture until beef is browned and vegetables are soft.
- Add the rest of the ingredients and stir to combine.
- Bring to a simmer over medium heat and cook for 20 minutes until potatoes are soft when pierced with a fork.
- Adjust the amount of beef stock for desired stew/soup consistency. For a stew-like consistency, use less stock and simmer uncovered. To maintain a thinner soup, use more stock and simmer with the lid on.
- Garnish with a bit of fresh parsley and serve.
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Notes
- You can use fresh vegetables in this recipe instead of pre-cut or frozen ones. For example, you can sauté fresh onions and celery with the beef. However, using pre-cut vegetables, like a mirepoix blend, makes the preparation for this stew much faster and eliminates the need for chopping or peeling.
- As the stew simmers, the liquid may reduce. To ensure a heartier broth, be sure to keep the stew covered with a lid. The flavors in the stew will blend well together even with shorter simmering time, as long as the vegetables are fully cooked.
- This recipe for hamburger stew also makes a great meal to freeze for busy nights. Consider making a double batch to have on hand for a quick and easy dinner.
- During the simmering process, the beef broth may reduce. To maintain a substantial broth, keep the stew covered with a lid. The flavors in the stew will blend well in a shorter period of time and the vegetables will be cooked through.
- Potatoes are the largest vegetable in this recipe. The baby Gold potatoes make fast prep work since they can be added whole and don’t need to be peeled. They can be cut in half if you prefer.
- You don’t need to drain the browned ground beef before adding the rest of the ingredients to the pot. Any grease will add a load of delicious flavor and extra moisture.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 528mg | Potassium: 896mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4971IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 4mg
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