Mushroom and Thyme Hamburger Stew with Peas
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 medium potatoes, cubed
- 4 cups beef broth
- 1 tablespoon fresh thyme leaves
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain any excess fat.
- Add the onion, garlic, and mushrooms to the pot. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
- Stir in the carrots, potatoes, beef broth, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes and carrots are tender.
- Turn off the heat and stir in the frozen peas. Let the stew sit for 3 minutes so the peas warm through without losing their color.
Notes
Add the peas off the heat so they stay bright and keep a little bite. Fresh thyme works best here because it pairs directly with the mushrooms. If the stew thickens too much after sitting, stir in a splash of broth when reheating.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife