by Kathy Hamman Miller
Hamburger stew is a simple old fashioned comforting dish that has plenty of beef and veggies, making it perfect for this cold weather. They’re definitely going to want seconds!
Ingredients:
3 lb. bag of small baby gold potatoes around 2 inches in size or cut into 2 inch pieces
2 lb bag of baby carrots cut into 1 inch pieces
2-3 lbs ground chuck
6 ounces of tomato paste
2 tablespoons Worcestershire sauce
32 oz box of beef bone broth (4 cups)
2 beef bouillon cubes crushed
2 tablespoons Italian seasoning herbs
1 tablespoon of your favorite seasoning I used Everything Bagel
1 teaspoon smoked paprika
1 medium sweet onion diced
Instructions:
Fry up your 2-3 pounds of ground chuck until it’s crispy brown and set aside. In a larger mixing bowl add the spices, tomato paste, crushed beef bouillon cubes, worcestershire sauce, beef broth, whisking to combine all ingredients setting that aside also.
Clean and dice potatoes and carrots, and onion. Remove the fat from the ground chuck and place with the vegetables in a 6 quart crock pot, then pour the tomato beef base over the ingredients, giving the entire pot a good stir to combine. Cook on low for 8 hrs, or high for 4 hrs.
This does make a large batch, but you can cut the recipe in half easily to fit your needs. You can also make this casserole up the night before, putting the crock in the fridge to do a little marinating overnight.
Oh, and I didn’t have any this time, but frozen peas are very tasty in this too.
Serve with a fluffy warm roll to sop up the tasty gravy and Enjoy!
