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Smoky Bacon and Potato Hamburger Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 lb ground beef
  • 6 slices bacon, chopped
  • 4 medium potatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

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. Leave the drippings in the pot.
  • Add the ground beef to the pot and cook until browned. Break it up with a spoon as it cooks.
  • Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  • Add the diced potatoes, beef broth, diced tomatoes, smoked paprika, salt, and black pepper. Stir to combine.
  • Bring the stew to a boil, then reduce the heat and simmer for 25 minutes until the potatoes are tender.
  • Stir the cooked bacon back into the pot just before serving.

Notes

Cook the full batch ahead and store it in the fridge for up to three days. Reheat portions on the stove with a splash of broth to loosen the texture. If you want less smokiness, cut the paprika in half next time.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife