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Classic Hamburger Potato Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 garlic cloves, minced
  • 4 medium potatoes, cubed
  • 1 can (15 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste

Instructions
 

  • Heat the vegetable 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 chopped onion, sliced carrots, and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cubed potatoes, diced tomatoes, beef broth, and dried thyme. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the potatoes are tender.
  • Season with salt and black pepper to taste before serving.

Notes

Simmer the stew a little longer if you want the potatoes to break down more and thicken the broth naturally. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a splash of extra broth if needed.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board