Grandmothers Hamburger Stew Food

GRANDMOTHER'S HAMBURGER STEW

Steps:

• In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender.

HAMBURGER STEW

Steps:

• Brown hamburger, garlic, salt, black pepper, and oregano in a Dutch oven over medium heat; drain.
• Return meat to pot.
• Add Worcestershire sauce, potatoes, onions, carrots, tomatoes, green beans, corn, peas and tomato sauce.
• Stir to combine.
• Over medium-high heat bring to a slight boil; reduce heat to low; cover.
• Continue simmering stew, stirring occasionally for 30 minutes.
• This stew can easily be tweaked to your family's tastes. I have added cabbage, okra, zucchini and various spices.

GRANNY'S BEEF STEW

Steps:

• Heat oil in a large pot over medium heat. Coat beef with flour. Place in the pot, and evenly brown on all sides.
• Place 2 cups boiling water, Worcestershire sauce, and garlic powder into pot with beef. Season with salt and pepper. Reduce heat to low, and simmer beef for 2 hours, or until tender.
• Add onion, carrots, diced tomatoes and potatoes to pot. Continue cooking 30 minutes to 1 hour, until vegetables are soft.

HAMBURGER SOUP

Steps:

• 1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can.
• 2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil.
• 3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like.
• 4. Dish it up and serve it piping hot!
• Make Ahead:
• For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking.

HAMBURGER STEW

Steps:

• In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.

GRANDMA'S BEEF STEW

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

HAMBURGER STEW

Steps:

• Turn the Instant Pot on to Sauté and when hot, add the hamburger meat. Break up any clumps and allow to cook for about 2-3 minutes. You do not need to brown the food, as the Maillard reaction in the pressure cooker will take care of this for you.
• Put in all remaining ingredients except for lemon juice.
• Cook on high pressure for 5 minutes and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
• Stir in fresh lemon juice and serve.

GRANDMA'S MULLIGAN STEW

Steps:

• In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
• Hold the corn until the last 5-10 minutes of cooking.
• Add remaining ingredients to the beef.
• Add water to cover about 1/2 inch above ingredients (add more if needed later).
• Cook until all ingredients are tender.
• Add corn, cook another 5-10 minutes, adjust salt if needed.
• Serve with a nice loaf of home made bread for a delightful 1 pot meal.
• If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
• I sometimes serve some form of potato with this to round out the meal a bit.
• Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.

SLOW COOKER HAMBURGER STEW

Steps:

• Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots. Dice the onion and mince the garlic. Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (4 quarts or larger).
• Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices). Finally, add the beef broth, Worcestershire sauce, and soy sauce to the slow cooker.
• Give the contents of the slow cooker a brief stir to make sure everything is evenly combined (the broth may not fully cover the other ingredients). Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.
• After cooking on high for four hours or low for eight hours, remove the lid and stir the stew. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew.
• Add the frozen peas (no need to thaw) and stir to combine into the stew. Taste the stew and add extra salt if needed (I did not add any, this will depend on the salt content of your beef broth). Serve hot with bread for dipping!

GRANDMA'S STONE SOUP STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
• Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
• Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
• Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.