Hamburger stew is a hearty and comforting dish that is perfect for a cold winter day or a quick and easy weeknight dinner. This classic American dish is made by simmering ground beef, potatoes, carrots, and other vegetables in a rich and flavorful tomato-based broth usually made in a dutch oven.
The dish is believed to have originated in the United States during the Great Depression, when families were looking for ways to stretch their food budgets. Hamburger stew was a perfect solution, as it was a filling and nutritious meal that could be made with inexpensive ingredients like ground beef, potatoes, and canned vegetables.
Over the years, hamburger stew has become a staple in many households and is often served with a slice of crusty bread or a bowl of rice to soak up the delicious broth. It can also be seasoned to taste with herbs and spices, such as thyme, basil, or bay leaves, and is often finished with a sprinkle of freshly grated Parmesan cheese.
Whether you are looking for a comforting bowl of stew to warm you up on a cold day or a quick and easy meal to feed your family, hamburger stew is a versatile and delicious dish that is sure to satisfy. So why not give it a try and see for yourself why this classic American dish has stood the test of time!
Serve this Hamburger Stew with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread. Add in a garden fresh salad and what a perfect meal!
PrintHamburger Stew
Hamburger Stew – Vegetables provide a simple addition to this hearty and flavorful beef stew made ready for dinner!
- Prep Time: :20
- Cook Time: 1:05
- Total Time: 1:25
- Yield: 8 1x
- Category: Main
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 8 medium carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 2 medium potatoes, peeled and cubed
- 2 cups water
- 1/2 cup uncooked long grain rice
- 1 to 2 tablespoons salt
- 1 to 2 teaspoons pepper
- 1 cup water
Instructions
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
- Uncover; simmer 20-30 minutes longer or until thickened.
- Pass grated or shredded Parmesan cheese for sprinkling over steaming bowls of stew.
- Freeze in 3-cup portions for up to 3 months.
- To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly.