Classic Potato and Carrot Hamburger Stew
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, breaking up the meat with a spoon as it cooks.
- Stir in the tomato paste and thyme. Cook for one minute to blend the flavors.
- Pour in the beef broth. Add the diced potatoes and sliced carrots. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 18 minutes, stirring occasionally, until the potatoes and carrots are tender.
Notes
Cut the potatoes into even pieces so they finish cooking at the same time as the carrots. Leftovers thicken as they sit, so add a splash of broth when reheating. This stew pairs well with crusty bread for dipping.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board