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Old-Fashioned Hamburger and Vegetable Stew
Old-Fashioned Hamburger and Vegetable Stew
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Satisfying homemade hamburger stew, ready in just over an hour.
Ingredients:
  • 1.25 pounds 85% lean ground beef
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 cup 1/2-inch pieces celery
  • 2 tablespoons minced garlic
  • 1 (32 ounce) carton beef stock
  • 1.5 cups peeled and chopped carrots
  • 5 sprigs fresh parsley
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 piece cooking twine
  • 1 large bay leaf
  • 2 cups chopped red potatoes
  • 1.5 cups 1-inch cut fresh green beans
  • 1.5 cups frozen yellow corn kernels, thawed
  • 1 (14.5 ounce) can diced tomatoes, drained
Instructions:
  • In a large saucepan or Dutch oven over medium-high heat, brown the ground beef for 4 to 5 minutes. Add onion and celery; cook until onion is soft for 3 to 4 minutes. Stir in garlic and cook until fragrant for about 1 minute.
  • Pour the rich beef stock into the pot and stir well, making sure to scrape up all those delicious browned bits. Bring the mixture to a boil before adding the carrots.
  • Create a fragrant herb bouquet by tying together parsley, rosemary, thyme, and sage with cooking twine. Place the herb bundle in the pot along with the bay leaf. Season the soup with salt and pepper, bring to a boil, cover, reduce heat, and simmer for approximately 10 minutes.
  • Turn up the heat to medium and toss in the potatoes, green beans, corn, and drained tomatoes. Bring the soup back to a boil, covering partially to release steam, then let it simmer until the potatoes are tender when pierced with a fork, around 25 minutes. Take out the herb bundle and bay leaf, then season with salt and pepper to taste.

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