Thyme and Garlic Hamburger Garden Vegetable Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 medium potatoes, cubed
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
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.
- Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the sliced carrots, cubed potatoes, diced zucchini, and green beans. Cook for 2 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juice and the beef broth. Add the dried thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes and carrots are tender.
- Taste and adjust salt or pepper if needed before serving.
Notes
Simmering the stew uncovered for the last 5 minutes thickens the broth slightly if it seems too thin. Leftovers store well in the fridge for up to 3 days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board