Classic Dutch Oven Hamburger Vegetable Stew
Equipment
- Dutch Oven
- Wooden Spoon
- Cutting Board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 cups fresh green beans, cut into 1-inch pieces
- 2 medium potatoes, cubed
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Place a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
- Add the carrots, green beans, potatoes, beef broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the vegetables are tender.
Notes
Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. Leftovers reheat well the next day and the carrots and green beans hold their texture. Use russet potatoes for a softer result or Yukon gold if you want firmer chunks.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Wooden Spoon, Cutting Board
Cuisine: American
Equipment: Dutch Oven, Wooden Spoon, Cutting Board