Hamburger Stew
A hearty and comforting stew made with lean ground beef and vegetables.
Equipment
- Soup Pot For cooking the stew.
Ingredients
Main Ingredients
- 0.5 tablespoon olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 3 tablespoons flour
- 6 ounce can tomato paste
- 4 cups beef broth plus more if needed
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Italian seasoning
- 2 Russet potatoes, peeled diced
- 4 medium carrots, peeled sliced
- 1 cup frozen peas optional
- salt & pepper to taste
Instructions
- In a soup pot, heat olive oil over medium-high heat. Add chopped onion and celery, and sauté for 5-7 minutes until softened and fragrant. Tip: Stir occasionally to prevent sticking.
- Add minced garlic and cook for an additional 30 seconds until aromatic.
- Add ground beef to the pot, breaking it up as it browns. Cook for about 8 minutes until no longer pink. Tip: Drain excess fat for a leaner stew.
- Sprinkle flour over the browned beef and cook for 1-2 minutes, stirring often to incorporate. This will help thicken your stew.
- Stir in tomato paste, mixing well with the beef and flour.
- Pour in beef broth, Worcestershire sauce, and Italian seasoning. Add diced potatoes and sliced carrots. Bring to a boil over high heat.
- Once boiling, reduce heat to a rapid simmer. Cover with the lid slightly open and let it cook for at least 30 minutes, stirring occasionally and adding more broth if needed for desired consistency.
- If using, add frozen peas and season with salt and pepper to taste before serving. Tip: For a thicker stew, cook with the lid off for the last 10-15 minutes.
Notes
For a thicker stew, cook longer with the lid off. Adjust seasoning to taste. No alcoholic drinks allowed, please substitute with a non-alcoholic option.