Quick Beef and White Bean Hamburger Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- Salt and 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.
- Stir in the onion, garlic, and carrots. Cook for 5 minutes until the vegetables start to soften.
- Add the white beans, diced tomatoes, beef broth, and dried thyme. Season with salt and pepper.
- Bring the mixture to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the carrots are tender and the stew thickens slightly.
Notes
Mash a few beans against the side of the pot near the end of cooking if you prefer a thicker consistency. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife