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Smoky Bacon and Mushroom Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 6 slices bacon, chopped
  • 8 ounces mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 4 medium potatoes, cubed
  • 4 cups beef broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Cook the chopped bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  • Stir in the onion, garlic, and mushrooms. Cook for 5 minutes until the vegetables soften.
  • Add the carrots, potatoes, beef broth, smoked paprika, thyme, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes until the potatoes and carrots are tender.
  • Stir the cooked bacon back into the stew just before serving.

Notes

Cook the bacon until quite crisp so it stays noticeable in the finished stew. If the broth tastes mild after simmering, add an extra pinch of smoked paprika rather than more salt. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife