How to Make Old-Fashioned Hamburger and Vegetable Stew - A Step-by-Step Guide

When it comes to comfort food, few dishes can rival the satisfying and hearty nature of a good, old-fashioned hamburger and vegetable stew. With its rich, savory broth, tender chunks of beef, and a medley of fresh vegetables, this classic dish is a staple in many kitchens, especially during the colder months.

What makes this recipe so special is its ability to bring together simple, affordable ingredients in a way that's both delicious and nutritious. The combination of ground beef, po...

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Ingredients

  • 1 ¼ 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 ½ 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
  • salt and ground black pepper to taste
  • 2 cups chopped red potatoes
  • 1 ½ cups 1-inch cut fresh green beans
  • 1 ½ cups frozen yellow corn kernels, thawed
  • 1 (14.5 ounce) can diced tomatoes, drained

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
  • Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
  • Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
  • Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.
  • Nutrition

    333 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 66mg
    • Sodium: 268mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 25g
    • Vitamin C: 31mg
    • Calcium: 88mg
    • Iron: 5mg
    • Potassium: 979mg