Introduction: What Makes a Great Hamburger Stew
Hamburger stew is basically a ground‑beef version of beef stew — simpler cuts, faster cooking, and more flexibility. Its appeal lies in:
Speed and simplicity — ground beef cooks fast and you can build the dish in one pot
Hearty comfort — potatoes, carrots, broth, sometimes tomatoes, vegetables
Customizable — you can adjust veggies, thickness, seasonings, add beans, use different meats
Budget-friendly — ground beef is often cheaper than stew cuts
Good hamburger stew balances depth of flavor (from browning, aromatics, seasoning) with texture (potatoes tender but not mushy, broth thick but not watery).
Sources such as Words of Deliciousness offer a classic template with hamburger, potatoes, onions, tomatoes, peas & corn, and broth.
Words of Deliciousness
Pillsbury’s version uses hash‑brown potatoes, frozen vegetables, tomato soup, and beef broth for a super quick version.
Pillsbury.com
And Gimme Soup presents a more elaborate version including aromatics, Worcestershire, thyme, and thickening with cornstarch.
Gimme Soup
We’ll combine the best ideas.
Ingredient Theory: What Each Component Contributes
Here’s a breakdown of typical ingredients, what they do, and options/flexibility.
Ingredient Role / Purpose Tips & Alternatives
Ground beef (hamburger) Protein, meaty flavor, bulk Use lean or moderate fat; if too fatty, drain excess grease
Onion, garlic Aromatics that build base flavor You can use shallots or leeks as alternatives
Potatoes Starch, body, texture Russet, Yukon, red potatoes work; cut to uniform size
Carrots, celery, other veggies Flavor, color, nutrition Peas, corn, green beans are good additions
Tomatoes / tomato products Acidity, depth, color Diced tomatoes, tomato soup, tomato paste, or a mixture
Beef broth / stock Liquid base, savory depth Use low sodium stock so you can control salt
Seasonings & herbs Layered flavor Thyme, bay leaf, paprika, Italian seasoning, Worcestershire, salt & pepper
Thickener (flour, cornstarch, roux) To give body to broth / stew Optional — if you prefer a thinner soup, skip it; if thicker, use slurry or roux
Liquid (water, broth) To determine consistency You can adjust the amount depending on how soupy or thick you like it
Step‑by‑Step Recipe & Technique
Below is a full, detailed method. It is designed to yield ~6–8 servings, depending on portion size.
Ingredients (Master Version)
1.5 lb (≈ 680 g) ground beef (hamburger)
1 large onion, diced
2–3 cloves garlic, minced
2–3 medium carrots, peeled and sliced or diced
2 stalks celery, chopped
2–3 medium potatoes, peeled and cubed (≈ ½‑1 in cubes)
1 (28 oz / ~800 g) can diced tomatoes (undrained)
1–2 tablespoons tomato paste (optional, for deeper flavor)
4–6 cups beef broth (adjustable)
1 cup frozen peas (or mixed vegetables)
1 cup frozen corn (optional)
1 teaspoon dried thyme (or 1 sprig fresh)
1 bay leaf
1–2 tablespoons Worcestershire sauce
1 teaspoon paprika (smoked or regular)
Salt & black pepper, to taste
2 tablespoons flour or cornstarch + cold water (if thickening)
Olive oil or cooking oil (1 tablespoon)
Optional garnish: chopped parsley, fresh herbs, grated cheese
Equipment
Large heavy pot or Dutch oven
Wooden spoon or spatula
Knife & cutting board
Measuring cups & spoons
Ladle
Small bowl for slurry (if using)
Instructions
1. Brown the Beef & Sauté Aromatics
Heat the pot over medium-high and add a bit of oil.
Add the ground beef (hamburger) in a single layer. Let it brown without stirring too much for a couple of minutes to develop color.
Break it up and continue cooking until mostly browned.
If there is a lot of fat, drain or spoon off excess, leaving some to help flavor.
Add diced onion and celery; sauté for 2–3 minutes until the onion becomes translucent.
Add garlic and cook ~30 seconds until fragrant (do not burn).
2. Add Carrots, Potatoes & Tomatoes
Add carrots and potato cubes, stirring to coat.
Add the canned diced tomatoes (with their juices) and tomato paste (if using). Stir to integrate.
3. Add Broth, Seasonings & Simmer
Pour in enough beef broth to cover vegetables by about 1 inch (you can adjust later).
Add thyme, bay leaf, paprika, Worcestershire sauce, salt & pepper.
Stir, bring mixture up to a gentle boil, then reduce heat to low or medium-low.
Cover partially (lid tilted) and let simmer ~20‑30 minutes, or until potatoes & carrots are tender, stirring occasionally.
4. Thicken the Stew (Optional)
If you prefer thicker stew, mix flour or cornstarch with a little cold water into a smooth slurry.
Stir the slurry into the stew while it’s hot and simmer an additional 3–5 minutes until stew thickens.
Alternatively, you can remove a cup of liquid, whisk in flour, and return to pot.
5. Add Frozen Vegetables & Final Adjustments
Add frozen peas and corn (or your choice of frozen veggies). Stir and simmer ~5 more minutes until all vegetables are heated.
Taste and adjust salt, pepper, seasoning. Remove the bay leaf and thyme sprig if fresh.
6. Serve
Ladle hot stew into bowls. Garnish with fresh parsley or herbs if desired.
Serve with crusty bread, rolls, or over rice / mashed potatoes.
Detailed Tips, Variations & Troubleshooting
Tips for Best Results
Uniform cuts: Cut potatoes, carrots, celery to similar sizes to ensure even cooking.
Don’t skip browning: The sear on the beef adds flavor (Maillard reaction).
Layer seasonings gradually: Add some early, then adjust later for balance.
Control liquid: Add less broth at first; you can always add more but you can’t easily remove.
Gentle simmer: Vigorous boiling can break vegetables apart.
Thickening strategy: Use a slurry or roux to thicken; avoid dumping dry flour directly into hot liquid.
Rest time: Letting stew rest a few minutes helps flavors meld and thickens slightly.
Variations & Customizations
Spicy version: Add chili powder, cayenne pepper, or chopped jalapeños.
With beans: Add a can of kidney beans, black beans, white beans — for extra protein and fiber.
Herb variations: Use rosemary, oregano, basil, or fresh herbs.
Meat swap: Use ground turkey, lamb, or even minced chicken for a lighter version.
Vegetable boost: Add zucchini, bell pepper, mushrooms, spinach (added near end).
Tomato base variations: Use crushed tomatoes, tomato sauce + diced, or omit tomatoes for a more “meaty” stew.
Slow cooker version: Brown beef and aromatics first, then transfer ingredients to slow cooker and cook 4–6 hours on low.
Instant Pot / pressure cooker: Use sauté mode for browning, then pressure cook for ~10 minutes, quick release.
Troubleshooting Common Problems
Problem Cause Fix / Prevention
Stew too thin / watery Not enough thickening or too much liquid Add slurry or reduce uncovered for a few minutes
Vegetables too mushy Overcooked Reduce simmer time or add tender vegetables later
Beef dry or tough Overcooked or lean too much Use moderate-fat beef and don’t overcook
Bland flavor Under-seasoned or missing depth Adjust salt, pepper, Worcestershire, herbs, or add a splash of vinegar or acid
Sticking / burning on bottom Heat too high or insufficient stirring Use heavy-bottom pot, stir often, cook at lower heat
Serving & Pairing Ideas
Serve the stew on its own or over rice, mashed potatoes, or egg noodles
Accompany with crusty bread, rolls, or cornbread to soak up the juices
A green salad or steamed vegetable side helps balance richness
For variation, offer condiments: sour cream, chopped parsley, grated cheese
You can portion leftovers into containers for reheating easily
Leftovers: store in the fridge up to ~3–4 days and reheat gently. It also freezes well — freeze in portions, thaw, and rewarm, adjusting liquid if needed.
Printable “Legendary Easy Hamburger Stew” Summary
Legendary Easy Hamburger Stew
(Yields ~6–8 servings)
Ingredients
1.5 lb ground beef (hamburger)
1 large onion, diced
2–3 cloves garlic, minced
2–3 medium carrots, sliced
2 stalks celery, chopped
2–3 potatoes, peeled & cubed
1 (28 oz) can diced tomatoes (undrained)
1–2 tbsp tomato paste (optional)
4–6 cups beef broth
1 cup frozen peas
1 cup frozen corn (optional)
1 tsp dried thyme
1 bay leaf
1–2 tbsp Worcestershire sauce
1 tsp paprika
Salt & black pepper to taste
2 tbsp flour or cornstarch + water (optional for thickening)
1 tbsp cooking oil
Method
Brown beef with onion & garlic; drain excess fat.
Add carrots, celery; sauté briefly.
Add potatoes, tomatoes (and tomato paste).
Pour in broth, add seasonings (thyme, bay leaf, paprika, Worcestershire), salt & pepper.
Bring to boil, then reduce heat and simmer ~20–30 min until veggies are tender.
If thickening, stir in slurry and simmer few minutes.
Add frozen peas and corn; simmer a few more minutes.
Adjust seasoning, remove bay leaf. Serve hot.
If you like, I can customize this recipe to use ingredients you already have (in Morocco) and write a version in Darija / Arabic / French or send a photo + video step guide. Would you prefer I send that now?
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