Go Back
Hamburger Stew with White Beans and Tomatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • Salt and black 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 carrots to the pot. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices and the beef broth. Add the dried oregano along with salt and black pepper to taste.
  • Bring the mixture to a simmer, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.
  • Add the drained white beans and simmer for another 10 minutes until the stew thickens slightly and the flavors come together.

Notes

Simmer a few extra minutes if you prefer a thicker broth. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of water. Skip the carrots if you do not have them and use an extra can of beans instead.
Course: Main Course
Cuisine: American
Equipment: Large pot, Knife, Cutting board