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Garden Vegetable Hamburger Stew with Zucchini and Tomatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 medium zucchinis, diced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups beef broth
  • 2 medium potatoes, cubed
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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 onion, garlic, and carrots to the pot. Stir and cook for 5 minutes until the onion softens.
  • Stir in the zucchinis, diced tomatoes, beef broth, potatoes, oregano, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes are tender.
  • Remove the pot from the heat and let the stew rest for 5 minutes before serving.

Notes

Simmer the stew a bit longer if you prefer thicker broth, since the potatoes release starch as it sits. Leftovers taste even better the next day after the flavors meld. Reheat gently on the stove with a splash of broth to loosen the texture if needed.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife