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Classic One-Pot Hamburger Stew with Potatoes and Carrots
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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
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 4 medium potatoes, peeled and cubed
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and 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 diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the sliced carrots and cubed potatoes. Cook for another 2 minutes to combine.
  • Add the tomato paste, Worcestershire sauce, and dried thyme. Stir everything together for 1 minute.
  • Pour in the beef broth. Season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
  • Cover the pot and cook for 25 minutes until the potatoes and carrots are tender. Stir once halfway through.

Notes

Cut the potatoes into even cubes so they cook at the same rate as the carrots. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife