Classic Slow-Simmered Hamburger Potato Stew with Carrots and Parsnips
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 2 tablespoons vegetable oil
- 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 diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the cubed potatoes, sliced carrots, and sliced parsnips. Cook for another 2 minutes to coat the vegetables lightly with the beef drippings.
- Pour in the beef broth and add the Worcestershire sauce and dried rosemary. Season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally, until the potatoes, carrots, and parsnips are tender.
Notes
Stir the stew once or twice during the last 15 minutes of simmering to check that the parsnips stay intact rather than breaking apart. If the broth thickens too much, add a splash of water or extra beef broth to loosen it. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board