Best Mom Moms Hamburger Stew Recipes

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

SLOW COOKER POOR MAN'S STEW

Steps:

• Heat a medium sized skillet over medium heat. Add the beef to the skillet, using a spatula to turn the meat and break it apart as it cooks. Transfer the cooked meat to the slow cooker.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your slow cooker and use a large spoon to mix everything together. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours. If using frozen peas, add them in the last 30-45 minutes so that they cook through but aren't mushy. Test to make sure the vegetables are cooked through and tender, then season to taste with salt and pepper and serve.
• Set your Instant Pot to Sauté mode. Add the beef and cook for about 5 minutes, breaking it apart and turning with a spatula as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your Instant Pot. Cover and turn to High Pressure for 15 minutes. Allow for a Natural Pressure Release (do nothing and allow the pressure to naturally dissipate) for at least 10 minutes, then turn the steam release valve. Carefully open the Instant Pot.
• If using frozen peas, stir them into the stew now. Set the Instant Pot back to Saute mode and cook together, stirring occasionally, for about 10 minutes.
• Season to taste with salt and pepper and serve.
• Place your dutch oven on the stovestop and turn the heat on the burner to medium. Add the ground beef. Cook for about 5-6 minutes, using a spatula to turn the meat and break the pieces apart as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your dutch oven. Stir together. Bring to boil, then lower the heat, cover, and simmer for about 45 minutes, opening and stirring occasionally.
• If using frozen peas, stir them into the stew the last 10-15 minutes.
• Season to taste with salt and pepper and serve.

MOM'S HAMBURGER STEW

Steps:

• 1. Brown hamburger in stew pot and drain
• 2. add the beef broth, chopped onion, carrots, potatoes, and tomato paste.
• 3. Flavor to taste with salt, pepper and garlic powder.
• 4. Cook until potatoes are almost tender and add noodles. Soup is ready when noodles are cooked.

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.

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.

MY MOM'S BEEF STEW

Steps:

• Coat stewing beef in flour, I use a colander so that the excess easily goes through.
• Heat a large pot, add oil and then beef and onion.
• Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
• Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
• Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
• Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
• After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
• Stir occasionally through the cooking process so that it does not stick.
• * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
• * dumpling are a perfect companion to this recipe.

MOM'S YUMMY HAMBURGER STEW

Steps:

• 1. Brown the onion and burger in a little oil.
• 2. Add the veggies and allow to cook in the burger/onion mix for about 5-10 minutes.
• 3. Add the V-8 juice and the spices.
• 4. Simmer slowly until potatoes and carrots are done. Serve with Aunt Marcia's Tennessee Cornbread. Oh My!