Hamburger Stew
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5.0
3 reviews
Excellent
Hamburger Stew
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Made with ground beef, veggies, and potatoes in a rich, savory broth, this Hamburger Stew is a true comfort food recipe. Ready in less than an hour, it's perfect for those chilly fall and winter nights!
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Ingredients
- 3-4 Tablespoons olive oil
- 1 medium yellow onion diced (approximately 1 cup)
- 4 stalks celery diced
- 1 ½ Tablespoons minced garlic
- pounds lean ground beef
- 6 Tablespoons flour
- 12 ounces tomato paste
- 3 Yukon gold potatoes (or yellow) peeled and diced.
- 5 large carrots peeled and diced
- 28 ounces can diced tomatoes with juice
- 8 cups beef broth
- 2 Tablespoon Worcestershire sauce
- 1 teaspoon fish sauce optional
- ½ teaspoon oregano
- ½ teaspoon basil
- 10 ounces frozen peas
- ¼ teaspoon baking soda
- salt and pepper to taste
Instructions
- Clean, peel and dice the onion and celery, set aside in a medium bowl.
- Clean, peel and dice the potatoes and carrots, set aside in a separate bowl.
- Add the oil to a Dutch oven or large stock pot and heat over medium-high.
- Once hot, add the onions and celery and sauté until the onions are tender and slightly translucent.
- Add the garlic to the mixture, stir and continue to cook for 30 seconds. (Add a little more olive oil if necessary.)
- Add the beef to the pot and cook until browned, breaking it up into smaller pieces. (If you don’t use lean beef, you may need to drain off the fat before proceeding to the next step. I just take a few paper towels, fold them into a thick square and use my tongs to dip into the pot and soak up the excess grease. Then just discard the paper towel.)
- Next, sprinkle the flour over the beef and stir to combine and cook for 1-2 minutes.
- Stir in the tomato paste.
- Add the broth, tomatoes, Worcestershire sauce, fish sauce if using, oregano, basil, potatoes and carrots. Stir to combine.
- Increase the heat to high and bring the soup to a boil. Then reduce the heat to a simmer and cook covered, with the lid on but slightly vented, for 30-45 minutes or until the potatoes and carrots are tender.
- Add the baking soda and stir. (The soup will bubble and foam, but then will settle down. The baking soda neutralizes the acid from the tomatoes and paste allowing the flavors to stand out without the harsh acid.)
- Add more broth if the soup is too thick or allow it to simmer longer if you’d like it thicker.
- Add the peas and stir to combine.
- Add salt and pepper a pinch at a time, stir and taste. Then add more if necessary.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Cholesterol
0.1mg
(0%)
Sodium
646mg
(27%)
Potassium
1100mg
(31%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4948IU
(99%)
Vitamin C
33mg
(37%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 646mg | 27% |
| Potassium | 1100mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4948IU | 99% |
| Vitamin C | 33mg | 37% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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