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Classic Garden Vegetable Hamburger Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 medium potatoes, cubed
  • 1 zucchini, chopped
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Brown the ground beef in a large pot over medium heat. Break it up as it cooks until no pink remains.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the sliced carrots and celery. Cook for another 3 minutes to start softening the vegetables.
  • Add the cubed potatoes, chopped zucchini, and green beans. Pour in the diced tomatoes with their juices and the beef broth.
  • Sprinkle in the thyme, oregano, salt, and pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes are tender.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Cut the potatoes into even cubes so they cook at the same rate as the other vegetables. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture. Skip the green beans if you prefer and add an extra carrot instead.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife