Moms Yummy Hamburger Stew Food

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).

MOM'S HAMBURGER STEW

Steps:

• Makes 6 hearty portions. Yum yum.
• Throw ground beef, carrots, onions, celery and beans in a pot and cover with water (just enough to cover it).
• Add any spices you wish. Cover and bring to a boil. Once boiled, turn it down to a simmer and let it go for an hour.
• In the meantime, wash and peel your potatoes and quarter. Put them in another pot, covered with water. Boil for 20 minutes or until soft. Pour a little of the potato water into the stew pot for flavour, if needed. Drain potatoes, mash and then beat with hand beaters, adding milk to make them creamy - but in small amounts at a time.
• In a mug, mix bisto into a cup of cold water to dissolve. Pour into the stew mix. In a mug, dissolve corn starch in tbsp increments, with cold water, and pour into stew. Cook high for a minute and then turn it down. The trick is to get the corn starch to thicken it a little so that the stew has a gravy-ish base.
• Once thickened to desired levels, serve by dishing up mashed potatoes as wanted, making an impression and pouring the stew over top. It's yummy! My dad liked ketchup on top (how weird), but I like it as is.
• Please note : I do not salt this dish while cooking, at all! My boyfriend salts food before he even tastes it, so I like to leave it out and then let people add it to taste. Please adjust recipe accordingly.
• Also - if you don't want it served ON potatoes, you could always cut potatoes up and add it to the stew. It'd be yummy!

MOM'S OLD FASHIONED BEEF STEW

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.

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 GRAVY

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef with onion and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer mixture to a slow cooker.
• Pour beef broth, water, condensed soup, mushrooms, potatoes, carrots, celery, gravy mix, Worcestershire sauce, celery salt, pepper, and bay leaf into the slow cooker. Stir, cover, and cook on Low for 8 hours.

MOM'S BEEF STEW

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

MOM'S OLD-FASHIONED BEEF STEW

Steps:

• Mix flour, salt and pepper in a large ziplock bag.
• Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
• Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
• Add the beef bones and brown on all sides; remove from oil and set aside.
• Add more oil to the pan if needed and heat.
• When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• *Stand back when you do this, because it will spit and sputter!*.
• Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• Remove bones from the stew and discard.
• Thicken stew with a flour slurry,if desired, and serve.