Hamburger Stew 2 Food

HAMBURGER STEW #2

Steps:

• Cook ground beef, lay in the bottom of a crock pot, layer with carrots, potatoes, and onions.
• Add water then pour all canned items on top.
• Cook on low for 6-7 hours or on high for 3-4 hours.

FAVORITE HAMBURGER STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

HAMBURGER STEW

Steps:

• Preheat oven to 325 degrees F.
• In a large Dutch oven that has a lid, heat oil over medium high heat and once shimmering, add the ground beef and cook to brown.
• Pour mixture into a strainer over a large bowl and set strainer of beef aside for a minute.
• Skim off the fat that rises to the top of the bowl and discard but retain the liquid. Set the liquid aside.
• Heat pan to medium high with the butter and melt, then add the celery and onions and saute for about five minutes.
• Add the browned beef, thyme, black pepper, garlic and tomato paste and cook for three minutes.
• Add Balsamic vinegar and Worcestershire sauce and deglaze.
• Lower heat to medium and add the flour. Stir often for two minutes.
• Add the wine and scrape up brown bits from bottom and sides and cook to reduce by half.
• Add the reserved beef liquid, beef stock and gravy color and stir.
• Cover and place in the oven for one hour.
• After one hour, add the carrots, potatoes and green beans, cover and place back in the oven for another hour.
• After the second hour, test vegetables for doneness and cook for an additional 30-45 minutes as needed to get them tender. Ours went for an additional 20 minutes after the second hour.
• Taste and only add salt if needed. (Our beef stock was not that salty, so I added a teaspoon of kosher salt).

HAMBURGER STEW

Steps:

• In a Dutch oven or heavy stockpot over medium heat brown the ground beef. When it is about halfway through the browning process add the onion and cook until the onion is soft and the ground beef is browned; approximately 5-6 minutes. Drain any excess grease.
• Reduce heat to low. Add garlic, oregano, parsley, rosemary, and thyme; cooking for 1 minute stirring constantly. Add the potatoes, carrots, and fire roasted tomatoes.
• In a bowl or large measuring cup whisk together the beef broth and tomato paste. Stir it into the pot. Simmer covered for 15 minutes.
• Add the peas and simmer covered until the potatoes and carrots are tender. Season with salt and pepper to taste.

OLD-FASHIONED HAMBURGER STEW

Steps:

• Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
• Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
• Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

EASY HAMBURGER STEW

Steps:

• Saute ground beef, garlic and onion.
• Add potatoes, carrots and corn.
• Stir in soup, water and seasonings.
• Cover and simmer until veggies are tender.
• Serve over steamed white rice.

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

Steps:

• 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.

HAMBURGER STEW WITH POTATOES

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large pot and add water, tomato sauce, potatoes, tomatoes, onion, sazon, bouillon cubes, garlic, chili powder, cayenne pepper, bay leaf, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Add frozen vegetables and continue to cook until potatoes are tender, about 10 minutes more.

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.

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:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes. , Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender.

LOW-FAT HAMBURGER STEW

Steps:

• In large pot, brown ground beef.
• Drain fat.
• Add tomato juice, onions, potatoes, carrots and salt.
• Cover and simmer until vegetables are tender (about 20 minutes).
• In a saucepan, melt butter.
• Stir in flour.
• Add milk slowly, stirring with a whisk.
• Cook, stirring constantly, until sauce thickens.
• Stir white sauce into first mixture.
• Serve.

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.