Italian Herb Hamburger Stew with Zucchini and Tomatoes
Equipment
- Large pot
- Wooden spoon
- Cutting board
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, quartered and sliced
- 4 ripe tomatoes, chopped
- 3 cups beef broth
- 1 tablespoon olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
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.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Add the sliced zucchini and chopped tomatoes. Stir to combine and let the vegetables cook for 2 minutes.
- Pour in the beef broth. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and cook for 15 minutes until the zucchini is tender but not mushy.
- Taste and adjust salt if needed. Ladle into bowls and sprinkle with the chopped fresh parsley before serving.
Notes
Simmer the stew uncovered for the last 5 minutes if you prefer a thicker broth. The fresh parsley adds a bright finish that dried herbs cannot provide. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of extra broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Cutting board, Knife
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Cutting board, Knife