Favorite Hamburger Stew
I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota
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
- 3 teaspoons salt
- 1 teaspoon pepper
Reviews
I thought this was a little bland. I added chili powder to spice it up a bit.
Added cabbage and loved it! I did go with less salt to begin then seasoned when it was almost finished.
I used beef stock for a richer flavor, a bay lea,e 2 cloves crushed garlicand1/2 teaspoo italian seasoning. Yumm factor high!!
I used extra potatoes and added: a carton of beef stock, fresh portabella mushrooms, a can of yellow corn, and a bottle of pumpkin ale beer (don't knock it 'til ya try it). I also added some Old Bay garlic
I this recipe up twenty plus years ago I used hamburger frozen corn canned green beans, chopped onion, chopped celery, garlic chopped up4 cans of whole tomatoes, juice and all, pre boil 4 potatoes and cut up. Now I use ground chicken in place of hamburger.
Homerun! I did tweak it a bit. Based on other reviews I used beef broth, added a package of lipton onion soup mix,and tossed in couple beef boullion cubes. Next time I'll try it with meat as a vegetarian option.
This is a great simple recipe. My husband said this is definitely a keeper. I did add beef broth instead of water. Did cut down on the salt because of that. I am passing this on to my children and grandchildren. They have very busy lives and will love it as much as we do.
This was really easy and quite delicious. It take a bit to cut everything up, but still required little effort. I cut the recipe in half and still had plenty of leftovers so that we could freeze it. As others suggested, I used beef broth in place of water (and used a total of about 1 1/4C or so). Unfortunately I found that this (in addition to the added salt) was just too salty for me. It flavor was quite delicious but next time I'll either get low sodium beef broth, or skip the additional salt. For me it only took about 25 minutes to cook everything, then an additional 15 minutes to get a good consistency for us.
can you reduce the sodium content?
I love how good and easy this Is. It also freezes well. The only thing I added was an Envelope of onion soup mix. It really enhanced the flavor.