There’s something so comforting about coming home from church to the smell of a warm, hearty meal waiting for you. This past Sunday, I made this simple hamburger stew that always creates such an amazing aroma wafting through the house. I love having something like this on Sunday because I try to make it a day of rest where I don't really cook. This is really easy to prep the night before, deliciously filling, and perfect for inviting friends to come over and have lunch with us.
I have to say, my original inspiration for this recipe was taken from Budget Bytes, so I want to give them credit. But there are aspects that I have adapted over time or tweaked to make it more what I wanted. Here’s my version.
Hamburger Stew (makes about 6 servings)
Ingredients
Night Before Prep:
- 5 small to medium potatoes, chopped into small chunks
- 1 pound ground beef, browned and drained
- 1 onion, loosely chopped
- 3 garlic cloves, loosely chopped or minced
- 1can of diced stewed tomatoes (the 14.5 or 15 oz. sizes, whatever your store sells)
- 2 1/2 cups beef broth
- 1 small bag of fresh baby carrots or 1 bag of frozen carrots
- 3 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- Spices- ½ tsp dried rosemary, ½ tsp dried thyme, ¼ tsp black pepper
Right before serving Additions:
- ½ bag of frozen green beans (about 1 cup or more, to your taste)
- Optional: Instant potato flakes (for thickening)
Instructions
Night Before:
- Prep the potatoes: Chop the potatoes into small chunks (maybe like 2 inches or so) and place them in a container filled with water. Store them in the fridge overnight. (This keeps the potatoes from discoloring.)
- Brown and drain the ground beef
- Combine the ingredients: In another container, mix the browned ground beef, onion, garlic, stewed tomatoes, beef broth, baby carrots*, Worcestershire sauce, soy sauce, and seasonings. Cover and store in the fridge.
Sunday Morning:
- Dump everything in the crockpot: Drain the water from the potatoes and place them in the crockpot. Add the prepped meat and veggie mixture. (Also add in frozen bag of carrots now if you have opted for using frozen ones instead of fresh baby ones.) Set the crockpot to high for 4-6 hours, or 8 hours on low, and stir everything together. It's ready when the potatoes are tender.
- Final Touches: When you get home, stir in the frozen green beans. Let them cook for a few minutes until heated through.
- Optional Thickening: If you like a thicker broth, stir in a few spoonfuls of instant potato flakes to your liking.
Serving Suggestions
Ladle the stew into bowls and serve with slices of crusty sourdough bread slathered with butter. The bread is perfect for soaking up the rich, savory broth.
We're not totally over the cold weather yet here in Northern Alabama, though spring is making an entrance. This is such a cozy meal. Hope you can try it and also enjoy!
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