Time 1h10m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup mix and tomatoes; simmer, uncovered, for 10 minutes. Add the carrot, potato, cabbage, corn and beans. Cover and simmer for 20 minutes. , Add rice and water or juice; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is cooked and the vegetables are tender.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Brown hamburger, garlic, salt, black pepper, and oregano in a Dutch oven over medium heat; drain. Return meat to pot. Add Worcestershire sauce, potatoes, onions, carrots, tomatoes, green beans, corn, peas and tomato sauce. Stir to combine. Over medium-high heat bring to a slight boil; reduce heat to low; cover. Continue simmering stew, stirring occasionally for 30 minutes. This stew can easily be tweaked to your family’s tastes. I have added cabbage, okra, zucchini and various spices.
Time 1h20m Yield 16 servings (4 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Yield 7 Number Of Ingredients 9 Steps:
In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Saute ground beef, garlic and onion. Add potatoes, carrots and corn. Stir in soup, water and seasonings. Cover and simmer until veggies are tender. Serve over steamed white rice.
Time 50m Yield 12 Number Of Ingredients 22 Steps:
Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil. Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes. Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.
Time 1h5m Yield 2 servings. Number Of Ingredients 10 Steps:
In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender.
Time 1h25m Yield 6 Number Of Ingredients 17 Steps:
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. Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots. 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. 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.
Time 1h15m Yield 1 pot, 8 serving(s) Number Of Ingredients 11 Steps:
Add oil to large Dutch Oven type dish. Brown the ground meat until cooked through. Add onions, celery, and carrots. You can add other vegetables to this dish, but these are the main ones that I remember from the original recipe. Cook until the vegetables get nicely carmelized. Add remaining ingredients. Simmer for about an hour. We’ve rushed this and it’s still good, but the longer it simmers the richer the flavor. This tastes good with nice, fresh cornbread. I’ve even made Cheddar-Dill Bisquick Drop muffins as well. Crusty bread would work great too!
Time 5h20m Yield 8 servings (3 quarts). Number Of Ingredients 12 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.
More about “favorite hamburger stew recipes”
Time 55m Yield 8 Number Of Ingredients 13 Steps:
Crumble ground beef in a large soup pot and cook over medium-high heat for 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook for 5 minutes. Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, beef bouillon, garlic, and Worcestershire sauce; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes. Ladle into bowls and salt to taste.
