Simple Hamburger Stew
This hearty, flavorful stew combines ground beef with a medley of classic vegetables, all simmered in a savory tomato and beef broth infused with aromatic herbs.
Ingredients:
- Ground beef – 1 ½ pounds
- Medium onion, chopped – 1
- Garlic cloves, minced – 2
- Dried oregano – 1 tsp
- Dried parsley – 1 tsp
- Crushed rosemary – ½ tsp
- Dried thyme – ½ tsp
- Carrots, peeled and chopped – 4
- Yukon Gold potatoes, cubed – 2
- Fire-roasted canned tomatoes – 14.5 oz
- Low-sodium beef broth – 1 ¼ cups
- Tomato paste – 2 tbsp
- Frozen peas – 2/3 cup
- Salt and pepper – to taste
Instructions
- Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces. Drain any excess fat if needed.
- Sauté Aromatics: Add the chopped onion and minced garlic. Cook 3–4 minutes until the onion is translucent and fragrant.
- Add Herbs and Veggies: Stir in oregano, parsley, rosemary, and thyme. Cook for 1 minute, then add the carrots and cubed potatoes, mixing everything evenly.
- Add Tomatoes and Broth: Pour in the canned fire-roasted tomatoes with their juice. Add the beef broth and tomato paste, stirring until the paste is fully incorporated.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally, until the vegetables are tender.
- Finish with Peas: Stir in the frozen peas and cook for 5 more minutes until heated through. Adjust seasoning with salt and pepper.
- Serve: Ladle the stew into bowls and garnish with fresh parsley for a touch of color and freshness.
