Hearty Hamburger Stew (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons of flour
02 -
1 tablespoon olive oil
03 -
1-pound lean ground beef
→ Fresh Vegetables
04 -
4 medium carrots, peeled and sliced
05 -
2 Russet potatoes, peeled and diced
06 -
1 medium onion, chopped
07 -
3 celery sticks, chopped
08 -
1 cup of frozen peas
09 -
4 garlic cloves, minced
→ Sauce & Seasonings
10 -
4 cups of beef broth (have extra if needed)
11 -
1 can of tomato paste (6 ounces)
12 -
1 tablespoon Worcestershire sauce
13 -
Salt and black pepper, adjust to taste
14 -
1/2 teaspoon Italian herb mix
# Instructions:
01 -
Warm up some olive oil in a big pot, then toss in the onion and celery. Let them sizzle on medium until they begin to soften, around 5 minutes.
02 -
Stir in the garlic and cook it for about 30 seconds, just until it's fragrant.
03 -
Throw in the ground beef and use your wooden spoon to crumble it up. Keep cooking until it's nice and browned, about 8 minutes.
04 -
Sprinkle the flour all over the pot and stir it around for a couple of minutes. Then mix in the tomato paste until everything is combined.
05 -
Pour in the beef broth, Worcestershire sauce, and a sprinkle of the Italian seasoning. Add in the potatoes and sliced carrots. Crank up the heat till it boils, then reduce it to a gentle simmer. Cover partially and let it cook for about 30 minutes, giving it a stir every now and then.
06 -
Once the potatoes and carrots are soft enough, mix in the peas and season with salt and pepper to your liking. If the stew seems too thick, add a little extra broth. Or, if you like it thicker, let it cook uncovered for a bit longer.
# Notes:
01 -
Letting the stew cook longer makes the flavors even better—it’s great to prepare ahead of time!
02 -
Change the thickness by either adding more broth or simmering a little longer without the lid.
03 -
A great way to clear out veggies from your fridge—throw in what you've got!