One-Pot Garlic Thyme Hamburger Stew with Potatoes and Celery Root
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and cubed
- 1 large celery root, peeled and cubed
- 4 cups beef broth
- 2 teaspoons fresh thyme leaves
- 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 diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Add the cubed potatoes and celery root to the pot along with the beef broth, thyme leaves, 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 and celery root are tender.
- Taste and adjust salt or pepper if needed before serving.
Notes
If the stew thickens too much while simmering, add a splash of extra broth to reach your preferred consistency. Celery root can be peeled ahead and stored in cold water to prevent browning. Leftovers reheat well on the stovetop with a little added broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board