Quick and Easy Hamburger Stew recipe | Beef Stew recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is a healthier option, while frozen peas are often cheaper.

Heat a cast iron dutch oven over medium-high heat.

Add 1.25 pounds of 80 lean ground beef and break it apart while cooking until browned.

Add 2 tablespoons onion powder, 0.5 tablespoons garlic powder, 2.5 tablespoons dried minced onion, 1.25 teaspoons salt, and 1.5 teaspoons crushed black pepper to the ground beef while cooking.

Drain excess fat from the browned ground beef using a bowl and sieve, then set aside.

Return the dutch oven to heat and add 2 tablespoons of olive oil.

Add 1 chopped bell pepper and 1 large chopped onion to the dutch oven; cook for about 3-4 minutes until onions begin to brown.

Add 1 sliced carrot to the dutch oven and cook for 1 minute, then lower the heat to medium.

Stir in 2 tablespoons of minced garlic and cook for about 30 seconds, ensuring it doesn't brown.

Add 3 cups of water to the dutch oven and increase heat to high to bring to a boil.

Add 10 ounces of diced tomatoes with green chili and 1.5 tablespoons of chicken bouillon powder; stir to combine.

Add 1 large russet potato (drained after soaking) and 11 ounces of corn to the pot.

Return the drained ground beef to the pot and stir everything together.

Once boiling, cover the pot, lower the heat to medium, and let simmer for 45 minutes to an hour, stirring every 15 minutes to check broth levels.

After about 35 minutes, check potatoes for tenderness, then lower the heat and let it sit for another 15 minutes with the heat turned off.

Cooking Techniques

Equipment Needed

Spice Level: