Complete your bowls of hamburger stew with easy homemade croutons.
This hamburger stew promises to brighten up even the dreariest of days.
To really load this stew with hamburger flavor, our Test Kitchen professionals added ketchup and dry mustard.
Credit:ANTONIS ACHILLEOS; PROP STYLIST: KAY E. CLARKE; FOOD STYLIST: MARGARET MONROE DICKEY
Here are a few ideas to get you started:
Can I Make Hamburger Stew Ahead?
Thaw overnight in the refrigerator if frozen before reheating on the stovetop until hot throughout.
Garnish with fresh croutons before serving.
Thaw overnight in the refrigerator if frozen.
Taste and adjust seasoning to taste before garnishing and serving.
1Tbsp.tomato paste
2Tbsp.all-purpose flour
4cupsbeef broth
1(14.5-oz.)
hamburger buns, cut into 3/4-in.
pieces
1Tbsp.olive oil
1/4tsp.kosher salt
Directions
Cook ground beef:
Preheat oven to 350F.
Heat a large Dutch oven over medium-high.
Cook, stirring often, until softened, about 4 minutes.
Add flour and broth:
Add flour; cook, stirring often, 1 minute.
Add broth, tomatoes, and ketchup, scraping bottom of pan to loosen browned bits.
Return beef to pan:
Stir in cooked beef.
Increase heat to medium-high, and bring to a boil.
Add potatoes and vegetables:
Add potatoes and remaining 1/2 teaspoon salt; reduce heat to medium.
Simmer until potatoes are tender, about 20 minutes.
Stir in mixed vegetables, and cook until warmed through, 2 to 3 minutes.
Bake in preheated oven until golden and crisp, about 10 minutes.
Frequently Asked Questions
This hamburger stew can also be prepared in a slow-cooker.
Prepare as directed through Step 3, then transfer to a slow-cooker.
Add vegetables in the last 15 minutes of cooking to heat through.
Garnish with croutons before serving.
Feel free to substitute the ground chuck with leaner types of ground beef if preferred.
