Smoky Bacon-Infused Hamburger Stew with Root Vegetables
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 4 slices bacon, chopped
- 1 pound ground beef
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 medium potatoes, cubed
- 1 parsnip, peeled and cubed
- 1 cup fresh green beans, cut into 1-inch pieces
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon 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, leaving the fat in the pot.
- Add the ground beef to the bacon fat and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the onion and cook for 3 minutes until it softens.
- Add the carrots, potatoes, and parsnip. Cook for 2 minutes, stirring to coat the vegetables in the fat.
- Sprinkle in the smoked paprika, salt, and pepper, then pour in the beef broth. Bring the mixture to a simmer.
- Cover and cook for 20 minutes until the root vegetables are tender.
- Stir in the green beans and reserved bacon. Simmer uncovered for 5 more minutes until the beans are bright and crisp-tender.
Notes
If the stew thickens too much during simmering, add a splash of extra broth to loosen it. The smoked paprika reinforces the bacon flavor, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little water to refresh the broth.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon