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.
HAMBURGER STEW WITHOUT TOMATO
For some reason, this is the way my dad likes it. Just beef and onion. I add potato and carrots to mine, but this is the original.
Provided by joolzcd
Categories Stew
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Season beef with salt and pepper.
- Brown beef and onion in large skillet until done.
- While cooking, mix water and flour until dissolved.
- Add mixture to skillet with beef and stir.
- Stew will thicken as it cooks.
- If thicker stew is desired, add flour by tablespoons.
Nutrition Facts : Calories 312.2, Fat 17.2, SaturatedFat 6.7, Cholesterol 77.1, Sodium 76.6, Carbohydrate 14.7, Fiber 0.8, Sugar 1.2, Protein 22.9
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
NO TOMATO BEEF STEW
So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences
Provided by MummaKat
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
- Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
- Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
- Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
- Add peas and simmer 15 minutes more.
- Add salt and pepper to taste. You won't need much salt, as the broth has plenty.
TOMATO-LESS BEEF STEW
Make and share this Tomato-Less Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- If using an oven, preheat it to 325 degrees.
- Place the flour in a large bowl, add the meat, and stir to coat.
- Transfer the coated meat, shaking off the excess flour, to a plate.
- Place the oil in a large skillet and set over med-high heat.
- Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
- Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
- If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
- If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
- Transfer the stew to a large serving dish and serve.
Nutrition Facts : Calories 451.1, Fat 9.1, SaturatedFat 3.4, Cholesterol 96.8, Sodium 1148, Carbohydrate 52.1, Fiber 5.9, Sugar 3.7, Protein 40.9
BASIC (NO TOMATO) BEEF STEW
This is a "basic" beef stew recipe. Please feel free to add your favorite herbs, spices and vegetables to make this recipe "your own". Serve with crusty bread and a tossed green salad for a complete meal.
Provided by Dee514
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat oil in a Dutch oven or large sauce pan.
- Add meat and onions, brown meat well.
- Add beef broth (and wine if using), garlic, basil and thyme.
- Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
- Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
- Add green beans (or peas) and simmer 10-15 minutes more.
- Add salt and pepper to taste.
Nutrition Facts : Calories 543.1, Fat 27.4, SaturatedFat 8.9, Cholesterol 124.4, Sodium 930.5, Carbohydrate 31.9, Fiber 5.8, Sugar 6.5, Protein 41.9
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