Hamburger Stew
This is one of those recipes I remember from childhood. I had forgotten about it until my husband decided he wanted me to make it recently. I like to serve it with cornbread.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 6
vegan
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 1/2 pounds ground beef
- 2 cloves garlic minced
- 1 medium onion diced
- 1 can diced tomatoes
- 1 teaspoon salt to taste
- 1 can (15 oz.) green beans drained
- 1 1/2 teaspoons beef bouillon
- 4 medium potatoes peeled and diced
- 8 ounces baby carrots diced
- 3/4 cup celery sliced
- 1 can (15 oz.) corn drained
- 1 can 15 oz.) peas drained
- 1 can (46 oz.) vegetable juice
- 1/2 teaspoon ground black pepper to taste
- Carbohydrate 31.2507058406963 g
- Cholesterol 77.1107029 mg
- Fat 17.339854228921 g
- Fiber 5.13931280506209 g
- Protein 24.928563617829 g
- Saturated Fat 6.72185484035227 g
- Serving Size 1 1 Serving (365g)
- Sodium 123.07886728451 mg
- Sugar 26.1113930356343 g
- Trans Fat 2.5162040748102 g
- Calories 382 calories
In a 3qt. saucepan over medium-low heat, add the ground beef. Try not to break it up too much. You want some chunks in the stew. Cook until done; drain well. In a large stock pot over medium heat, add the beef and all the remaining ingredients. You may need to add a cup or two of water, depending on how soupy you want your stew. Cover and bring to a boil. Reduce the heat to low and simmer for about 45 to 1 hour, stirring occasionally. When the potatoes and carrots can be cut with a fork the stew is done. Remove from heat and serve hot.
