Old-Fashioned Hamburger and Vegetable Stew

In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 333 Calories

Ingredients

• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 large bay leaf
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 (32 ounce) carton beef stock
• 1 sprig Fresh Sage
• 1 medium onion, cut into 1/2-inch pieces
• 2 cups chopped red potatoes
• 5 sprigs fresh parsley
• 1 ½ cups peeled and chopped carrots
• 1 ¼ pounds 85% lean ground beef
• 1 cup 1/2-inch pieces celery
• 1 piece cooking twine
• 1 ½ cups 1-inch cut fresh green beans
• 1 ½ cups frozen yellow corn kernels, thawed

Recipe Instructions

Step 1

Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.

Step 2

Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.

Step 3

Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.

Step 4

Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.