Tomato Basil Hamburger Stew with Green Beans
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 3 cups beef broth
- 1 teaspoon dried basil
- 2 cups green beans, trimmed and cut into 1-inch pieces
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Pour in the crushed tomatoes and beef broth. Stir in the dried basil along with a pinch of salt and black pepper.
- Bring the mixture to a simmer. Let it cook for 10 minutes, stirring now and then.
- Add the green beans and continue to simmer for 8 to 10 more minutes until the beans are tender but still bright.
- Taste and adjust salt and pepper if needed before serving.
Notes
Use frozen green beans if fresh ones are not available. Add them straight from the freezer in the last 8 minutes so they keep their color. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife