Old-Fashioned Hamburger and Vegetable Stew
Description
This hearty, old-fashioned stew with hamburger meat and vegetables is ready in just over 1 hour.
Ingredients
•
1 1/4 pounds 85% lean ground beef
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1 medium onion, cut into 1/2-inch pieces
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1 cup 1/2-inch pieces celery
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2 tablespoons minced garlic
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1 (32 ounce) carton beef stock
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1 1/2 cups peeled and chopped carrots
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5 sprigs fresh parsley
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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1 sprig fresh sage
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1 piece cooking twine
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1 large bay leaf
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salt and ground black pepper to taste
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2 cups chopped red potatoes
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1 1/2 cups 1-inch cut fresh green beans
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1 1/2 cups frozen yellow corn kernels, thawed
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1 (14 1/2 ounce) can diced tomatoes, drained
Directions
1
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.
2
Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
3
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.
4
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.