Classic One-Pot Hamburger Vegetable Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 medium potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup frozen peas
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Add the sliced carrots, cubed potatoes, diced tomatoes, beef broth, and dried thyme. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes and carrots are tender.
- Stir in the frozen peas and cook for 5 more minutes. Season with salt and pepper to taste before serving.
Notes
Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the peas if you want a simpler vegetable mix, or add them right at the end so they stay bright.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board