Hamburger Stew | It's Only Food w/ Chef John Politte

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.

Start by browning the ground beef in a pot.

Dice the onion, carrots, and celery to prepare the mirepoix.

Add the diced onion, carrots, and celery to the pot with the beef to sweat and caramelize the vegetables.

Leave the peels on the russet potatoes for fiber and thickening, then cut them into medium dice.

Add the diced potatoes to the pot once the vegetables have sweated down and the beef is browned.

Add diced tomatoes and about four cans of water to the pot.

Turn the heat up to bring the mixture to a boil, then reduce to a simmer.

Add two bay leaves and two tablespoons of Worcestershire sauce to the pot.

Add about two tablespoons of beef base to the mixture.

Simmer for about an hour, stirring occasionally, to let the flavors develop.

After an hour, add minced garlic and about a tablespoon of steak and chop seasoning.

Prepare a cornstarch slurry with three tablespoons of cornstarch and one and a half cups of water.

Stir the cornstarch slurry into the stew to thicken it, pouring it directly into the center of the pot for even heat distribution.

Add the mixed vegetables to the pot after the stew has thickened.

Cooking Techniques

Equipment Needed

Spice Level: