Rustic Rosemary Garlic Hamburger Stew
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 lb ground beef
- 3 medium carrots, sliced into rounds
- 8 oz green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tsp chopped fresh rosemary
- 4 cups beef broth
- 2 medium potatoes, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp 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.
- Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
- Add the rosemary, salt, and pepper. Stir for 30 seconds to release the herb aroma.
- Pour in the beef broth. Add the carrots and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Add the green beans. Simmer uncovered for another 10 minutes until the vegetables are tender but the beans still have some bite.
- Taste and adjust salt if needed before serving.
Notes
Simmer the stew a few extra minutes if you prefer softer green beans. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. If fresh rosemary is unavailable, use half the amount of dried rosemary.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife