13 Practical Hamburger Stew Recipes Made Ahead for Easy Family Meals

Hamburger stew works well when you need a hearty meal that can be prepared in advance. These recipes use basic ingredients like ground beef, vegetables, and broth. Each one is written to be cooked ahead and stored for busy days. You will find 13 different takes that keep portions practical for families. They focus on straightforward steps and common pantry items.

Helpful Tips Before You Start

These tips will help you prepare hamburger stew recipes that store well and reheat easily for weeknight meals.

Brown the Beef in Batches

Cook the ground beef in smaller portions over medium heat. This step builds richer flavor before you add vegetables and broth.

Cool the Stew Completely

Let the finished stew reach room temperature before you pack it away. Rapid cooling keeps the texture firm and prevents excess moisture when you reheat later.

Portion for Easy Meals

Divide the stew into family-sized containers or freezer bags right after cooking. Single-meal portions thaw faster and reduce waste on busy nights.

Label and Date Each Batch

Write the recipe name and date on every container before freezing. Clear labels help you rotate older batches first and avoid guesswork.

Reheat with Extra Liquid

Warm the stew slowly on the stove and add a splash of broth if it thickens. This restores the original consistency without diluting the taste.

Slow Cooker Classic Beef and Root Vegetable Hamburger Stew

This slow cooker version turns simple ground beef and sturdy root vegetables into a hearty stew that simmers on its own. It works well for busy weekdays when you want dinner ready without last-minute effort. The result is a thick, savory broth with tender chunks of carrot, potato, and parsnip alongside well-seasoned beef.

This recipe serves 4 people. – 1 pound ground beef – 3 carrots, peeled and sliced – 2 large potatoes, cubed – 1 parsnip, peeled and chopped – 1 onion, diced – 4 cups beef broth – 1 14.5-ounce can diced tomatoes – 2 garlic cloves, minced – 1 teaspoon dried rosemary – Salt and black pepper to taste

### Instructions 1. Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the beef to the slow cooker. 2. Add the sliced carrots, cubed potatoes, chopped parsnip, and diced onion to the slow cooker. 3. Pour in the beef broth and the can of diced tomatoes, including their juice. 4. Stir in the minced garlic and dried rosemary. Season with salt and black pepper. 5. Cover and cook on low for 7 to 8 hours until the vegetables are soft and the flavors have blended.

### Extra Tips Prep the root vegetables the night before and store them in water in the refrigerator so assembly takes only minutes in the morning. The parsnip adds a light sweetness that balances the tomatoes. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of extra broth if the stew thickens too much.

Course: Main Course Cuisine: American Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board

Instant Pot Mexican Hamburger Stew with Black Beans and Corn

This Instant Pot Mexican Hamburger Stew with Black Beans and Corn brings together ground beef, hearty beans, and sweet corn in one pot for a filling family meal. It works well when you need something ready in advance that reheats easily for busy weeknights. The result is a savory stew with warm spices and a thick, comforting texture.

Instant Pot Mexican Hamburger Stew with Black Beans and Corn

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chiles
• 2 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Set the Instant Pot to sauté mode and add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens.
• Stir in the chili powder and ground cumin. Cook for one minute until the spices smell fragrant.
• Add the black beans, corn, diced tomatoes with green chiles, and beef broth. Season with salt and pepper.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir the stew and serve topped with fresh cilantro.

Notes

Make this stew a day ahead and store it in the fridge so the flavors blend more fully before reheating. If the stew thickens too much after chilling, add a splash of broth when warming it on the stove. Leftovers freeze well in airtight containers for up to two months.

Course: Soup
Cuisine: Mexican
Equipment: Instant Pot

Oven-Baked Italian Sausage-Style Hamburger Stew with Herbs

This recipe turns everyday ground beef into an Italian sausage flavored stew by using fennel seeds and classic herbs. It works well for meal prep because the oven does most of the work, leaving you with a thick, savory broth full of tender potatoes and vegetables.

The finished stew has a robust tomato base with warm herb notes and a slight kick from red pepper flakes. It reheats nicely and holds up well in the fridge for several days.

Oven-Baked Italian Sausage-Style Hamburger Stew with Herbs

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Dutch oven
• oven

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 medium potatoes, cubed
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth
• Salt and black pepper to taste
• Fresh parsley, chopped (for serving)
• Grated Parmesan cheese (for serving)

Instructions

 

• Preheat the oven to 350 degrees F. Heat the olive oil in a Dutch oven over medium heat on the stovetop.
• Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the fennel seeds, oregano, basil, thyme, and red pepper flakes.
• Add the onion and garlic. Cook for 3 minutes until the onion softens.
• Stir in the carrots, celery, and potatoes. Pour in the crushed tomatoes and beef broth. Season with salt and black pepper.
• Bring the mixture to a simmer on the stovetop, then cover the Dutch oven and transfer it to the oven.
• Bake for 1 hour until the vegetables are tender. Remove from the oven and let it rest for 10 minutes before serving.
• Ladle into bowls and top with fresh parsley and grated Parmesan cheese.

Notes

Brown the beef well before adding the herbs so the fennel and spices toast slightly and deepen the flavor. If the stew thickens too much after storage, stir in a splash of broth when reheating. It pairs nicely with crusty bread for dipping.

Course: Soup
Cuisine: Italian
Equipment: Dutch oven, oven

One-Pot Cabbage Roll Hamburger Stew with Rice

This one-pot stew captures the familiar taste of cabbage rolls without the extra steps of rolling and baking. It comes together in a single pot, making it a practical choice for families who want a filling meal ready when they need it.

The result is a hearty mix of browned beef, soft cabbage, and rice simmered in a light tomato broth. The flavors stay balanced and comforting, and the dish holds up well when made ahead for busy evenings.

One-Pot Cabbage Roll Hamburger Stew with Rice

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Measuring Cups

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 cup uncooked long-grain white rice
• 1 can (15 ounces) tomato sauce
• 3 cups beef broth
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place a large pot over medium heat and add the ground beef, onion, and garlic. Cook, breaking up the beef with a spoon, until the meat is browned and the onion turns soft.
• Add the chopped cabbage to the pot and stir for 3 to 4 minutes until the cabbage begins to soften.
• Stir in the uncooked rice, paprika, salt, and black pepper. Pour in the tomato sauce and beef broth, then mix everything together.
• Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 20 to 25 minutes until the rice is tender and the cabbage is cooked through.

Notes

Let the stew rest for 10 minutes after cooking so the rice absorbs more broth and the texture firms up. When reheating leftovers, add a small splash of broth or water to loosen the mixture without making it watery. The recipe freezes well in single portions for up to two months.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Measuring Cups

Spicy Cajun Hamburger Stew with Bell Peppers and Okra

This stew brings bold Cajun flavors to a simple ground beef base. Bell peppers and okra add color and a slight thickness while the spice keeps each bite interesting. It works well for busy weeks since the whole pot can be cooked in advance and reheated without losing texture.

The result is a hearty, one-pot meal that feels comforting yet lively. Families can portion it out for lunches or dinners throughout the week.

Spicy Cajun Hamburger Stew with Bell Peppers and Okra

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 lb ground beef
• 1 large onion, diced
• 2 bell peppers, chopped
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 can (15 oz) diced tomatoes
• 3 cups beef broth
• 1 1/2 cups sliced okra
• Salt to taste

Instructions

 

• Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain excess fat.
• Add the onion, bell peppers, celery, and garlic to the pot. Stir and cook for 5 minutes until the vegetables soften.
• Sprinkle in the Cajun seasoning and stir for 1 minute to coat the meat and vegetables.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a gentle boil.
• Reduce heat to low, add the okra, and simmer uncovered for 20 minutes until the okra is tender.
• Taste and add salt if needed before serving.

Notes

Simmer the stew a little longer if you prefer thicker results from the okra. Leftovers store well in the fridge for three days or freeze in portions for up to two months. Reheat gently on the stove with a splash of broth to loosen it. Reduce the Cajun seasoning by half if serving to younger children.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife

Beef Barley Mushroom Hamburger Stew

This stew brings together ground beef, chewy barley, and mushrooms in one pot. It makes a solid choice for weeknight dinners when you need a filling meal that reheats well.

The barley gives it a pleasant texture while the mushrooms add an earthy note that pairs with the beef. Families often enjoy it on cooler evenings or as part of a weekly meal prep routine.

Beef Barley Mushroom Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 cup pearl barley
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion, sliced carrots, and diced celery to the pot. Cook for 5 minutes until the vegetables start to soften.
• Stir in the sliced mushrooms and minced garlic. Cook for another 3 minutes.
• Add the pearl barley, beef broth, diced tomatoes, dried thyme, salt, and pepper. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the barley is tender.
• Taste and adjust salt and pepper if needed before serving.

Notes

If the stew thickens too much after sitting, add a splash of extra broth when reheating. Pearl barley holds its shape well during make-ahead storage, so the texture stays consistent for several days in the fridge.

Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board

Southwestern Sweet Potato and Kale Hamburger Stew

This stew brings together ground beef, sweet potatoes, and kale in one pot with Southwestern spices. It makes a filling family meal that reheats well for busy evenings or weekend prep. The sweet potatoes soften into the broth while the kale keeps a slight bite, and the spices add a steady warmth without overwhelming the dish.

It works well when you want something hearty but still vegetable-forward. The flavors hold up after a day in the fridge, so you can cook it ahead and serve it with minimal effort later in the week.

Southwestern Sweet Potato and Kale Hamburger Stew

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Course Main Course

Cuisine Southwestern

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain any excess fat.
• Add the onion, garlic, and red bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables soften.
• Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
• Add the diced sweet potatoes, diced tomatoes, and beef broth. Bring to a simmer and cook for 15 minutes until the sweet potatoes are tender.
• Stir in the black beans and kale. Cook for another 5 minutes until the kale wilts and the beans are heated through.
• Taste and add salt and pepper as needed. Serve with cilantro and lime wedges on the side.

Notes

Make the stew a day ahead so the spices settle into the broth. When reheating, add a splash of broth if it thickens too much in the fridge. Skip the kale until the final simmer if you plan to freeze portions, then stir it in fresh when you thaw and warm the stew.

Course: Main Course
Cuisine: Southwestern
Equipment: Large pot, Cutting board, Knife

Smoky Bacon and Potato Hamburger Stew

This smoky bacon and potato hamburger stew brings together crispy bacon bits and tender potatoes in a hearty broth. It works well for meal prep since the flavors hold up nicely after a day or two in the fridge.

The ground beef keeps it filling while smoked paprika adds a steady savory note. Families will like the simple mix of textures and the way it warms up easily for weeknight dinners.

Smoky Bacon and Potato Hamburger Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 lb ground beef
• 6 slices bacon, chopped
• 4 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Cook the chopped bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside. Leave the drippings in the pot.
• Add the ground beef to the pot and cook until browned. Break it up with a spoon as it cooks.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Add the diced potatoes, beef broth, diced tomatoes, smoked paprika, salt, and black pepper. Stir to combine.
• Bring the stew to a boil, then reduce the heat and simmer for 25 minutes until the potatoes are tender.
• Stir the cooked bacon back into the pot just before serving.

Notes

Cook the full batch ahead and store it in the fridge for up to three days. Reheat portions on the stove with a splash of broth to loosen the texture. If you want less smokiness, cut the paprika in half next time.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife

Asian-Inspired Ginger Soy Hamburger Stew with Vegetables

This stew brings together ground beef with fresh ginger and soy sauce for a savory, slightly sweet flavor that feels special without much effort. The vegetables stay tender but not mushy, and the broth thickens into a light sauce that coats everything nicely. It works well for weeknight dinners or when you want to prep meals ahead so the flavors can develop overnight in the fridge.

This recipe serves 4 people.

– 1 lb ground beef – 1 medium onion, diced – 3 cloves garlic, minced – 2 tbsp fresh ginger, minced – 2 carrots, sliced – 1 red bell pepper, chopped – 2 cups broccoli florets – 1/4 cup soy sauce – 3 cups beef broth – 1 tbsp sesame oil – 2 tbsp cornstarch mixed with 2 tbsp water – 2 green onions, sliced – Cooked rice for serving

### Instructions

1. Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain excess fat.

2. Add the diced onion, minced garlic, and minced ginger to the pot. Stir and cook for 2 minutes until the onion softens.

3. Stir in the sliced carrots and chopped red bell pepper. Cook for 3 minutes to start softening the vegetables.

4. Pour in the soy sauce and beef broth. Bring the mixture to a simmer, then add the broccoli florets.

5. Cover and simmer for 15 minutes until the vegetables are tender.

6. Stir in the sesame oil, then slowly add the cornstarch slurry while stirring to thicken the broth.

7. Remove from heat and let the stew rest for a few minutes before serving over cooked rice with sliced green onions on top.

### Extra Tips

Make this stew a day ahead so the ginger and soy flavors have time to blend deeper into the beef and vegetables. If the broth thickens too much after chilling, add a splash of water when reheating. Skip the rice and serve it in bowls with extra green onions if you want a lower-carb option.

Course: Main Course Cuisine: Asian Equipment: Large pot, Wooden spoon, Measuring cups

Rustic French Onion Hamburger Stew with Thyme

This stew brings together sweet caramelized onions and savory ground beef in one pot. It is a good choice for cool evenings when you want a filling meal that reheats well for lunches or dinners later in the week. The thyme gives the broth a gentle herbal note while the potatoes add body.

The dish tastes rich without being heavy. Slow-cooked onions lend natural sweetness that balances the beef, and the finished stew has a thick, spoonable texture.

Rustic French Onion Hamburger Stew with Thyme

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 4 large yellow onions, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 2 medium potatoes, diced
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish (optional)

Instructions

 

• Melt the butter in a large pot over medium heat. Add the sliced onions and cook, stirring often, until they turn golden and soft, about 20 minutes.
• Push the onions to one side of the pot. Add the ground beef and cook until it is browned, breaking it up with a spoon as it cooks.
• Stir in the minced garlic and cook for one minute until fragrant.
• Add the beef broth, dried thyme, diced potatoes, and Worcestershire sauce. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat and cook for 25 minutes until the potatoes are tender.
• Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh thyme sprigs if using.

Notes

Caramelize the onions slowly over steady medium heat so they sweeten without burning. The stew thickens more as it sits, so add a splash of broth when reheating. Leftovers keep in the refrigerator for up to four days and freeze well in airtight containers.

Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Garden Vegetable Hamburger Stew with Zucchini and Tomatoes

This stew brings together ground beef and fresh garden vegetables in one pot. It works well for busy weeks when you want a hearty meal ready after a quick reheat. The zucchini stays tender without turning mushy, while the tomatoes add a bright note to the savory broth.

It suits family dinners because it scales easily and holds up in the fridge or freezer. Make a batch on the weekend and portion it out for lunches or weeknight meals.

Garden Vegetable Hamburger Stew with Zucchini and Tomatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 medium zucchinis, diced
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• 2 medium potatoes, cubed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, garlic, and carrots to the pot. Stir and cook for 5 minutes until the onion softens.
• Stir in the zucchinis, diced tomatoes, beef broth, potatoes, oregano, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes are tender.
• Remove the pot from the heat and let the stew rest for 5 minutes before serving.

Notes

Simmer the stew a bit longer if you prefer thicker broth, since the potatoes release starch as it sits. Leftovers taste even better the next day after the flavors meld. Reheat gently on the stove with a splash of broth to loosen the texture if needed.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife

Cheesy Elbow Macaroni Hamburger Stew

This version brings together ground beef, tender elbow macaroni, and a tomato broth thickened with plenty of melted cheddar. It creates a hearty, one-pot meal that feels like a cross between chili and mac and cheese without being heavy.

It works especially well when you need to cook once and eat for a couple of days. The flavors deepen after sitting overnight, so it is easy to portion out for lunches or quick dinners during the week.

Cheesy Elbow Macaroni Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 cups elbow macaroni
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

 

• In a large pot over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion has softened.
• Add the diced tomatoes, beef broth, dried oregano, salt, and black pepper. Stir well and bring the mixture to a simmer.
• Stir in the elbow macaroni and let it cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
• Remove the pot from the heat and stir in the shredded cheddar cheese until it melts evenly into the stew.

Notes

Cook the macaroni just until al dente the first time so it stays firm after reheating. Store leftovers in airtight containers for up to three days. When warming a portion, add a small splash of broth if the stew has thickened. Stir the cheese in after reheating rather than during storage to keep the texture smooth.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon

Hearty Lentil and Beef Hamburger Stew

This stew pairs ground beef with lentils for a thick and filling meal. It works well when you need a make-ahead option that reheats easily for family dinners during the week. The lentils give it an earthy taste while the beef adds savory depth and the vegetables keep the texture hearty.

The recipe uses simple pantry items and comes together in one pot. It stores well in the fridge for several days and tastes even better after the flavors settle.

Hearty Lentil and Beef Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 lb ground beef
• 1 cup dried brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Brown the ground beef in a large pot over medium heat. Break it up with a spoon until no pink remains. Drain excess fat if needed.
• Add the diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 minutes until the vegetables start to soften.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the rinsed lentils, diced tomatoes with their juice, beef broth, dried thyme, and bay leaf. Stir everything together.
• Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender.
• Remove the bay leaf. Taste and season with salt and black pepper as needed. Serve hot.

Notes

Rinse the lentils well before adding them to remove any dust and keep the broth clear. If the stew thickens too much after chilling, stir in a splash of broth when reheating. This version freezes well in airtight containers for up to two months.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife