Vegetable Hamburger Stew
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- salt and pepper to taste
- 2 cans tomato sauce
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound browned hamburger (approximate)
- 1 large onion sauteed in 1 tbsp butter
- 2 cups baby carrots
- 2 cups frozen green beans
- 1/2 pearl barley
- 1/2 cup instant rice
- 2 tablespoons parsley
- 2 tablespoons basil
- 2 cloves fresh garlic pressed
- Carbohydrate 11.830645077206 g
- Cholesterol 19.936 mg
- Fat 4.10154342772 g
- Fiber 1.97526571180291 g
- Protein 7.67773728018 g
- Saturated Fat 1.5169236198808 g
- Serving Size 1 1 Serving (102g)
- Sodium 55.9226685246 mg
- Sugar 9.85537936540309 g
- Trans Fat 0.621355016870401 g
- Calories 116 calories
My hamburger was pre-browned and re-frozen as I brown about 10 to 15 pounds at a time and freeze in small packages to make cooking quicker so this is how I threw together this yummy stew. I filled up a large pot with water. Tossed in a packaged of pre-browned (also pre-seasoned) hamburger. Added the baby carrots because they would take the longest to cook. While the hamburger and carrots boiled, I chopped a large onion and sauteed it in butter - added it to the hamburger. Added tomato sauce and seasoning. Added pearl barely (pearl barely does not take as long to cook at pot barely). Let simmer until carrots were slightly tender and barely was cooked. Sampled and adjusted seasonings to taste. At this point the stew was basically done except for the frozen vegetables and minute rice. Had I used regular rice, I would have added it at the same time as the barely. Frozen vegetables should ALWAYS go in last - RIGHT before serving as they only need a few minutes to basically warm up. If they are over-cooked they get mushy and don't taste good. Corn first as it needs longest heating time. Then beans - peas last. This way, they stay nice and firm and keep a nice bright colour.
