Prep time: 20 mins | Cook time: 65 mins | Servings: 16 (4 quarts)
This is my favorite stew! It’s super comforting, easy to make, and filled with amazing flavors. This hamburger stew is also a great freezer or make-ahead meal for an even easier, quick, and carefree dinner, especially during winter months. This hearty stew is great to pair with breadsticks, buttery rolls, or biscuits to dunk into the delicious soup! But you can also serve this stew by itself. This stew is a mouthwatering one-pot meal that is satisfying on its own!
Ingredients
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2 medium onions, chopped
2 lbs ground beef
4 cans (14-1/2 oz. each) stewed tomatoes, undrained
4 celery ribs, thinly sliced
8 medium carrots, thinly sliced
2 medium potatoes, peeled and cubed
2 c. water
3 tsp salt
1 tsp pepper
1/2 c. uncooked long-grain rice
How to make Favorite Hamburger Stew
Step 1: Cook the beef and onions in a Dutch oven over medium heat while breaking the meat into chunks until no longer pink. Then, add the tomatoes along with the carrots, celery, potatoes, water, and rice. To taste, season with salt and pepper.
Step 2: Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Let the stew simmer for about 30 minutes or until the veggies and rice are tender.
Step 3: Remove the cover and continue to simmer the stew for another 20 to 30 minutes or until the stew has thickened to your preferred consistency.
Notes:
Let the stew cool completely, then keep them in freezer containers. When ready to serve, thaw the frozen stew in the fridge overnight. The next day, transfer the stew to a saucepan and reheat while stirring often. If needed, add a bit of water.
If using beef that is 80% lean in place of lean ground beef saves 45 calories per 4-ounce serving of beef. I prefer lean as it is 29% lower in saturated fat.
Nutrition Facts:
1 cup: 191 calories, 7g fat (3g saturated fat), 35mg cholesterol, 689mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 12g protein.
Ingredients
- 2 medium onions, chopped
- 2 lbs ground beef
- 4 cans (14-1/2 oz. each) stewed tomatoes, undrained
- 4 celery ribs, thinly sliced
- 8 medium carrots, thinly sliced
- 2 medium potatoes, peeled and cubed
- 2 c. water
- 3 tsp salt
- 1 tsp pepper
- 1/2 c. uncooked long-grain rice
Instructions
Step 1: Cook the beef and onions in a Dutch oven over medium heat while breaking the meat into chunks until no longer pink. Then, add the tomatoes along with the carrots, celery, potatoes, water, and rice. To taste, season with salt and pepper.
Step 2: Bring everything to a boil. Once boiling, decrease the heat and put the lid on. Let the stew simmer for about 30 minutes or until the veggies and rice are tender.
Step 3: Remove the cover and continue to simmer the stew for another 20 to 30 minutes or until the stew has thickened to your preferred consistency.
Notes
Let the stew cool completely, then keep them in freezer containers. When ready to serve, thaw the frozen stew in the fridge overnight. The next day, transfer the stew to a saucepan and reheat while stirring often. If needed, add a bit of water. If using beef that is 80% lean in place of lean ground beef saves 45 calories per 4-ounce serving of beef. I prefer lean as it is 29% lower in saturated fat.
