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Rosemary Garlic White Bean Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground beef
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 3 cups beef broth
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 3 minutes until the onion softens.
  • Add the ground beef to the pot. Break it up with a spoon and cook for 5 to 6 minutes until it is browned and no longer pink.
  • Stir in the dried rosemary, salt, and black pepper. Cook for 1 minute to release the herb flavor.
  • Add the drained white beans and beef broth. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the stew thickens slightly.

Notes

Use dried rosemary for even flavor distribution during the short simmer, and mash a few beans against the side of the pot if you want a thicker consistency without extra ingredients. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Can Opener