Hamburger Stew with Tender Potatoes and Tomato-Rich Broth
By Lucas Morgan
Prep
10 min
Cook
50 min
Total
60 min
Servings
6
Level
Easy
Browning beef and cooking flour helps eliminate raw flavors and make the broth less watery․ One-pot hamburger stew recipe features potatoes and carrots cooked with ground beef‚ peas‚ and tomato sauce․
Olive oil‚ onion‚ celery‚ and garlic are pantry staples․ Lean ground beef is a main ingredient that is not drained․ Tomato paste‚ beef broth‚ and Worcestershire sauce and Italian seasoning season other liquid ingredients․ Russet potatoes and carrots are simmered in the liquid․ Frozen peas are added at the end of cooking to retain their green color and texture․ Flour is used to thicken the dish․
Once the broth is boiling‚ lower the heat and partially cover the pot to keep the broth at a simmer․ Mix the stew occasionally to keep it moving as the potatoes and carrots soften․ You may need to add more broth to the stew before the vegetables are fully cooked to thin it; let the stew simmer uncovered to thicken it․ Tips for avoiding problems: Don't boil hard or stop before the vegetables are tender․
Serve with crusty bread or garlic bread and additional cheese․ Serve or offer a side salad with mixed greens and ranch dressing․ According to one source‚ the stew tastes better the second day․ To serve second-day stew‚ heat leftovers gently‚ adding more beef broth as needed to thin the stew․
Why you'll love this recipe
- Browning ground beef before adding other liquids to the stew enhances the stew's flavor․ Chopping ground beef improves the texture of the finished stew and makes it easier to eat with a spoon․
- Cooking the flour with browned beef removes the raw flour taste and adds thickening properties to the stew ingredients and broth․
- Simmering potatoes and carrots uncovered ensures even cooking and flavor absorption of beef broth and other ingredients․
- Adding frozen peas at the end of cooking will help maintain their color and distinct texture‚ closer to that of fresh peas․
- The recipe suggests ways to modify the texture of the pot: adding more broth to the pot will make it thinner; simmering the pot uncovered for a longer period of time can make it thicker if preferred․
- Using a single soup pot for aromatics‚ beef‚ and simmering vegetables helps you cook with fewer pots and do fewer dishes after the meal․
Ingredients
- •1 tbsp olive oil
- •1 medium onion (chopped)
- •3 sticks celery (chopped)
- •4 cloves garlic (minced)
- •1 lb lean ground beef
- •3 tbsp flour
- •1 6 oz can tomato paste
- •4 cups beef broth (plus more if needed)
- •1 tbsp Worcestershire sauce
- •½ tsp 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
- 1
Add the olive oil, onion, and celery to a soup pot and sauté over medium-high heat for 5-7 minutes.
- 2
Stir in the garlic and cook for 30 seconds.
- 3
Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
- 4
Sprinkle in the flour and cook for 1-2 minutes, stirring often.
- 5
Stir in the tomato paste.
- 6
Add the beef broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Increase the heat to high and bring the stew to a boil.
- 7
Reduce the heat to a rapid simmer and cook covered, with the lid slightly open, stirring occasionally, for at least 30 minutes or until the potatoes and carrots are tender. Add more broth if the stew becomes too thick; for a thicker stew, cook longer with the lid off.
- 8
Stir in the frozen peas and season with salt and pepper as needed.
FAQ
Nutrition (per serving)
Calories
281
Protein
23g
Fat
7g
Carbs
32g
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