Low Fat Hamburger Stew Food

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:

• Heat a large pot or Dutch oven over medium-high heat. Crumble the ground chuck (2 pounds) into large chunks in the hot pan, and cook until evenly browned. Transfer cooked beef to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you do not have that amount remaining, add vegetable oil to make up the difference.
• Add the onion (1), garlic (3 cloves), and carrots (4) and saute, over medium heat, until soft, about 5-6 minutes.
• Sprinkle flour (3 tablespoons) over vegetables, stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
• Add beef stock (3 cups), stewed tomatoes with their juices (2 (14.5-ounces) cans), tomato soup (1 (10.75 -ounce) can), Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), potatoes (3), Italian seasoning (1 teaspoon), thyme (1/4 teaspoon), bay leaf (1), salt (2 1/4 teaspoons), pepper (1 teaspoon), green beans (1 1/2 cups), pearl onions (1 cup), and browned beef; stir to blend then simmer over low heat for at least 2 hours, stirring occasionally.
• Adjust seasoning. Ladle into individual bowls and serve.

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!

HAMBURGER STEW RECIPE

Steps:

• Select Sauté on the instant pot and add the oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened. Make sure to scrape up any browned bits off the bottom of the pot to avoid a burn notice
• Cancel Sauté mode and add the rest of ingredients except for the cornstarch, water and peas. Stir until combined. Close the lid and set the valve to Sealing
• Select 'High Pressure' for 8 minutes. (It will take about 20 minutes for the pressure to rise and start cooking. Tip: Microwave your broth to speed up the cook time.)
• Once the stew has cooked, do a quick release on the vent.
• Select Sauté mode and bring to boil. While the stew boils, in a small bowl, mix the cornstarch with water and add to the stew. Once the stew is boiling, cancel sauté mode.
• Add the peas and stir until combined.
• In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
• Add the rest of the ingredients to the pot except for the cornstarch, water and peas. Stir until combined. Bring to a boil.
• Reduce the heat and simmer for 30 minutes.
• Once cooked, in a small bowl, mix the cornstarch with water and add to the stew.
• Bring to boil; once the stew is boiling, reduce heat and simmer for 5 to 8 minutes.
• Add the peas and stir until combined.
• In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
• Add the beef/vegetable mixture to the crockpot base along with the rest of ingredients to the pot except for the cornstarch, water and peas. Stir until combined
• Cook on low for 6-8 hours or high for 4-6 hours.
• Optional for thickening: The last hour the stew is cooking, mix cornstarch with water and add to the stew.
• Turn the crockpot to high.
• Before serving, add the peas and stir until combined.