Hamburger Stew
A thick stovetop hamburger stew with browned ground beef, tender potatoes, carrots, tomato paste, and beef broth.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
- 1 pound lean ground beef
- 3 tablespoons flour
- 1 can tomato paste 6 ounces
- 4 cups beef broth plus more if the stew gets too thick
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 2 Russet potatoes peeled and diced
- 4 medium carrots peeled and sliced
- 1 cup frozen peas optional
- salt and pepper to taste
Instructions
- Add the olive oil, onion, and celery to a soup pot. Sauté over medium-high heat for 5 to 7 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
- Sprinkle in the flour and cook for 1 to 2 minutes, stirring often. Stir in the tomato paste.
- Add the beef broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Increase the heat to high and bring to a boil. Reduce to a rapid simmer and cook with the lid slightly open, stirring occasionally, for at least 30 minutes, until the potatoes and carrots are tender.
- If the stew gets too thick, add more broth. For a thicker stew, cook it longer with the lid off. Stir in the optional frozen peas and season with salt and pepper to taste. Before serving, verify that the ground beef has reached 160°F with a food thermometer.
Notes
Divide leftovers among shallow covered containers and refrigerate within 2 hours. Refrigerate for 3 to 4 days or freeze for 3 to 4 months. Thaw in the refrigerator, cold water, or microwave, or reheat from frozen. Bring reheated stew to a rolling boil and verify that it reaches 165°F with a food thermometer.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 30.4gProtein: 20.9gFat: 14.2gSodium: 511mgFiber: 5.4gSugar: 8.6g