Hamburger Stew 2 Recipes

OLD-FASHIONED HAMBURGER STEW

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.

HAMBURGER STEW

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.

FAVORITE HAMBURGER STEW

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.

HAMBURGER STEW

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

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.

HAMBURGER STEW WITH NOODLES

Steps:

• Heat a large Dutch oven or soup pot over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, broth, vegetables, oregano, salt, and pepper into the pot. Bring to a boil.
• Add egg noodles and reduce heat to medium-low. Cover and cook until noodles are tender, 10 to 15 minutes.

HAMBURGER STEW

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.

HAMBURGER STEW

Steps:

• 1. brown hamburger meat,strain.in a large pot,mix all but noodles.on medium heat let come to a boil,then add noodles.turn heat down and let simmer until noodles are at desired stage of tenderness

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.