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Classic Beef and Root Vegetable Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • Salt and black pepper to taste

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, carrots, and parsnip to the pot. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and thyme and cook for 1 minute until fragrant.
  • Pour in the beef broth and diced tomatoes. Add the potatoes and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the potatoes and other vegetables are tender.
  • Taste and season with salt and black pepper before serving or cooling for storage.

Notes

Portion the cooled stew into freezer-safe containers so you can thaw only what you need. The parsnip adds a mild sweetness that pairs well with the beef, so skip it only if you cannot find it. Reheat gently on the stove with a splash of broth if the stew thickens too much after freezing.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board