Old-Fashioned Hamburger and Vegetable Stew

4.7
(3)

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.

2
2
Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ¼ pounds 85% lean ground beef

  • 1 medium onion, cut into 1/2-inch pieces

  • 1 cup 1/2-inch pieces celery

  • 2 tablespoons minced garlic

  • 1 (32 ounce) carton beef stock

  • 1 ½ cups peeled and chopped carrots

  • 5 sprigs fresh parsley

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 1 sprig fresh sage

  • 1 piece cooking twine

  • 1 large bay leaf

  • salt and ground black pepper to taste

  • 2 cups chopped red potatoes

  • 1 ½ cups 1-inch cut fresh green beans

  • 1 ½ cups frozen yellow corn kernels, thawed

  • 1 (14.5 ounce) can diced tomatoes, drained

Directions

  1. 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.

  2. Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.

  3. 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.

  4. 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.

Cook's Note:

To create a stew-like gravy, dissolve 2 tablespoons cornstarch in 1/4 cup water to make a slurry. Sitr until there are no lumps. Add to the bubbling soup, stirring rapidly, until the liquid is slightly thickened.

Nutrition Facts (per serving)

333 Calories
13g Fat
29g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 333
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 24%
Cholesterol 66mg 22%
Sodium 268mg 12%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 25g
Vitamin C 31mg 156%
Calcium 88mg 7%
Iron 5mg 26%
Potassium 979mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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