FAVORITE HAMBURGER STEW
I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. -Marcia Clay, Truman, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 191 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 689mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
BAKED "VEGGIE BURGER" STEW
Welcome the robust flavors of root veggies in a warm and cozy stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
- In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
- Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg
OLD-FASHIONED HAMBURGER AND VEGETABLE STEW
In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.
Provided by Bibi
Time 1h25m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 29.4 g, Cholesterol 65.8 mg, Fat 12.8 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 267.5 mg, Sugar 8.5 g
BAKED "VEGGIE BURGER" STEW RECIPE - (4.7/5)
Provided by á-4939
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions. in small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces. Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf
HEARTY BAKED BEEF STEW
This is such an easy way to make a wonderful beef stew. You don't need to brown the meat first-just combine it with hearty chunks of carrots, potatoes and celery, and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family. -Doris Sleeth, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
Nutrition Facts : Calories 300 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
BAKED VEGGIE BURGERS
A good friend gave me this recipe forever ago... It's a great way to use up your veggies or impress vegetarian guests. This recipe can easily be doubled for the whole family to enjoy.
Provided by Sorrie_Lue
Categories Lunch/Snacks
Time 50m
Yield 4 burgers
Number Of Ingredients 8
Steps:
- Spray pan with cooking spray.
- Add chopped veggies and cook on medium heat for about 5 minutes, or until tender.
- Crush beans and mix in egg and bread crumbs.
- Spoon into 4 equal patties on a cookie sheet coated with non stick spray.
- Bake at 375 - 400 degrees for 20 minutes.
- Flip burgers and cook for another 10 - 15 minutes.
Nutrition Facts : Calories 89.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 52.9, Sodium 203.6, Carbohydrate 13.4, Fiber 2.7, Sugar 2.4, Protein 5
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