HAMBURGER STEW
This quick and easy family friendly Hamburger Stew is made in about forty minutes right on the stovetop. It is full of natures wholesome goodness and a hearty satisfying meal that the whole family can enjoy. This stew is delicious year round but I love to serve it during those chilly cold winter days. For a company worthy meal serve with Cheddar Biscuits, Cornbread or Sweet Maple Dinner Rolls.
Provided by Beth Pierce @smalltownwoman
Categories Beef
Number Of Ingredients 14
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.
HAMBURGER STEW #2
Make and share this Hamburger Stew #2 recipe from Food.com.
Provided by Sam 3
Categories Stew
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
OLD-FASHIONED HAMBURGER STEW
A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.
Provided by SunnyDaysNora
Time 50m
Yield 12
Number Of Ingredients 22
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.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 27.1 g, Cholesterol 32.3 mg, Fat 13 g, Fiber 4.3 g, Protein 10.7 g, SaturatedFat 4.6 g, Sodium 766.9 mg
GROUND BEEF STEW
Ground beef stew is an amazing, comforting, and easy stew that is great for busy weeknights or really any night of the week! Flavorful and rich ground beef with tender, perfectly cooked veggies combine to give you all that classic beef stew flavor in less time!
Provided by Angela
Categories Main Dish Soup Recipes Stews
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stock pot over medium heat. Once hot, add the onions and saute for 2-3 minutes until fragrant.
- Add the garlic and continue to saute for an additional 30 seconds before adding the ground beef. Break up the beef as it browns.
- Add the beef stew seasoning and mix it in. Then, add the vegetables (celery, carrots, and potatoes - plus optional veggies), the broth, (optional) Worcestershire sauce, and the bay leaves. Bring to a boil.
- Once boiling, reduce the heat and simmer for 35-40 minutes until carrots and potatoes are fork tender.
- Mix a slurry with all-purpose flour and an equal amount of cold water. Repeat in 1 tablespoon increments until your desired thickness is reached (*see note). Serve immediately.
Nutrition Facts : Calories 343 kcal, Carbohydrate 37 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 192 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
GRANDMOTHER'S HAMBURGER STEW
My grandmother gave me this recipe, so it always brings back warm memories.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 565mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
HAMBURGER STEW
Really a soup! You may change it to suit your taste.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 43.4 g, Cholesterol 59.3 mg, Fat 19 g, Fiber 7.1 g, Protein 17.1 g, SaturatedFat 7.5 g, Sodium 942.9 mg, Sugar 7.6 g
HAMBURGER STEW
I love this stew because it is so easy to throw together,and it goes great with a hot pan of cornbread. I suggest Sweet Cornbread (recipe #83625). This recipe was my Great Grandma's and my Grandma taught it to me. It was hard for me to put this in recipe format because it is all in my head. You can adjust some of the ingredients to suit your family.
Provided by Okie Chef
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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