Hamburger Stew
"I love this stew because it is so easy to throw together,and it goes great with a hot pan of cornbread. I suggest Sweet Cornbread (recipe #83625).
This recipe was my Great Grandma's and my Grandma taught it to me. It was hard for me to put this in recipe format because it is all in my head. You can adjust some of the ingredients to suit your family."
photo by FrenchBunny
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
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4-6
ingredients
- 1 1⁄2 lbs hamburger
- 1⁄2 tablespoon instant minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 4 potatoes, cubed
- 1⁄2 yellow onion, chopped
- 1 (14 ounce) can carrots, undrained
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (14 ounce) can green beans, undrained
- 1 (14 ounce) can corn, undrained
- 1 (14 ounce) can peas, undrained
- 1 (4 ounce) can tomato sauce
directions
- 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.
Questions & Replies
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Reviews
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This stew is so similar to one that my grandmother made when I was a little girl. I had totally forgot about this. Imagine my surprise and happiness when I accidentally stumbled upon yours! Wow you brought back the best memories that had been buried deep in my heart. Unfortunately my husband never did get to have hers so tonight I’m making this and I’ll reminisce and tell him about the wonderful person she was and also what an amazing cook she was. Thank you from the bottom of my heart <3 -
Family favorite! I do use 1 can of original Rotel and 1 can of petite diced tomatoes with garlic and olive oil in place of the 2 cans of petite diced tomatoes. It’s amazing!! -
This is one of my families favorite recipes! I use frozen veggies, 2 cups of beef broth and add a small can of tomato paste to add a bit more tomato flavor. Every time I make my family devours it and fights over leftovers. -
I have used this recipe as a guideline to make vegetable beef soup for a couple of years now. I have tweaked it a bit, but the changes are not too drastic. Instead of onion, I usually use onion powder. I also use tomato paste instead of tomato sauce (I have to add water to make up for the liquid). I also add a couple of tablespoons of sugar to offset the sourness of the tomatoes. Oh, I also add a bay leaf to the soup while it is simmering. I drain the liquid from the green beans, as I don't care for the flavor, but the liquid from the other vegetables are added. Sometimes I use the oregano called for, but other times I use Italian seasoning. Both are good. I usually simmer the soup for 1 hour. My 9 year old son says I make the BEST vegetable beef soup! I wanted to thank you, Okie Chef, for giving me a good guideline for making it. -
We really enjoyed this. I followed the recipe as written other then I misread and used minced onion instead of garlic. I then didn't add the yellow onion. I also used up items in my cupboards. I used two cans of sliced potatoes and drained all the veggies. I used a 28 ounce can of crushed tomatoes and then added 8 ounces of beef broth. I thought the pepper would be overpowering but it wasn't. I would cut back a bit on the salt just due to personal preference next time. I let this simmer on the stove for about an hour.
see 10 more reviews
Tweaks
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I have used this recipe as a guideline to make vegetable beef soup for a couple of years now. I have tweaked it a bit, but the changes are not too drastic. Instead of onion, I usually use onion powder. I also use tomato paste instead of tomato sauce (I have to add water to make up for the liquid). I also add a couple of tablespoons of sugar to offset the sourness of the tomatoes. Oh, I also add a bay leaf to the soup while it is simmering. I drain the liquid from the green beans, as I don't care for the flavor, but the liquid from the other vegetables are added. Sometimes I use the oregano called for, but other times I use Italian seasoning. Both are good. I usually simmer the soup for 1 hour. My 9 year old son says I make the BEST vegetable beef soup! I wanted to thank you, Okie Chef, for giving me a good guideline for making it.
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We add barley to our recipe.
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I used all fresh or frozen vegies. I also added cram of mushroom soup, tomato soup and diced tomatoes instead of the tomato sauce and paste I use either chicken broth or beef. No tartness and the soup thickens it a bit.
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I added one can tomato paste, one can tomato sauce and one box chicken broth. I also used 1 Tab spicy Italian seasoning and 2 Tab sugar. I used frozen veggies.
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We really enjoyed this. I followed the recipe as written other then I misread and used minced onion instead of garlic. I then didn't add the yellow onion. I also used up items in my cupboards. I used two cans of sliced potatoes and drained all the veggies. I used a 28 ounce can of crushed tomatoes and then added 8 ounces of beef broth. I thought the pepper would be overpowering but it wasn't. I would cut back a bit on the salt just due to personal preference next time. I let this simmer on the stove for about an hour.
see 4 more tweaks
RECIPE SUBMITTED BY
<p>What can I say, I love food! Sometimes a lil' too much, but who doesn't? Most of my favorite recipes have been handed down from my Grandma, and of course she's the best cook I know. <br /> <br />I love good ole' country cooking! But occasionally I have to get my gourmet on. LOL!</p>
