Do you have a family recipe that sends you back in time? Most of us have a favorite family dish; it is simple and rustic. Never served to guests- just those who are considered family. Today, I will share mine with you.
I came home from college one weekend starving. I dropped my bags and headed toward the kitchen. In the refrigerator was a bowl of stew. I remember thinking to myself… What is this? It had a slightly thick tomato base with the customary potatoes and carrots but was made with hamburger meat! I heated some up. It was delicious! At dinner that night, I asked, “Who made the hamburger stew in the fridge?” My older sister said, “I did! Mom always made this when we were kids.” I replied, “You need to show me how you made this!! To this day I still make it for my family. It is filled with deliciousness and childhood memories. Lar, my partner loves eating this stew for dinner with a freshly made baguette or Classic Southern Cornbread.
What Potatoes To Use
I make this recipe with russet potatoes, because they fall apart while cooking and thicken the soup. If you prefer the bite of boiled potatoes in beef stew, use Yukon Gold potatoes instead. This one pot meal is perfect for that weeknight dish on a cold winter day. It is simple and can be made in 40 minutes with everyday kitchen ingredients.
What Are Some Ingredients Options
Be creative and add a variety of vegetables. Green pepper, sweet red pepper, green beans would be great options to create texture to this recipe.
Tips On How To Freeze.
1. You can make this soup ahead of time and freeze it. Undercook it, leave out the potatoes and add them when you reheat the stew. Potatoes get mushy when frozen.
2. Use square container with straight sides.
3. Leave room at top of container. Liquid expands when frozen.
4. To learn more about freezing Foods read my post on How to Freeze Foods
Family Night Hamburger Stew
Equipment
- 1 chopping knife
- 1 cutting board
- 1 8 quart stock pot
- 1 large mixing spoon
Ingredients
- 1 ½ lb ground beef 80-90% lean
- 1 medium white onion
- 2 Tbsp neutral oil, (vegetable or grapeseed)
- 1 - 8 oz can of tomato sauce
- 2 teas Caldo De Pollo Boullion (do not substitute this boullion)
- 1 teas Caldo De Tomate
- 4 cups hot water
- 3 medium carrots sliced into 1/4-inch coins
- 3 medium russet potatoes ,cut into one inch cubes
- ¼ teas oregano
- salt and pepper to taste.
Instructions
- Heat a 6-quart stock pan. Add oil
- Saute onions in oil until soft and translucent.
- Add beef and cook until brown, breaking it into bite-size pieces while it cooks. This will take about 8-10 minutes.
- Add carrots and potatoes to the pot with beef. Cook for an additional 2 minutes.
- Add tomato sauce and oregano. Let cook together for 2 -4 minutes
- Mix both bouillons with 4 cups of hot water. Add to pot and mix well.
- Turn heat to simmer for 20 minutes
- Add salt & pepper to taste
- Cook an additional 15-20 minutes or until the carrots and potatoes are tender. It will be done when the soup starts to slightly thicken. Serve with garlic bread
