EASY HAMBURGER STEW

Instructions

1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium heat, breaking it up with a spoon, until no longer pink. Drain off any excess grease.

2. Sauté Aromatics: Add the chopped onion to the pot with the beef and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. Add Herbs & Veggies: Stir in the dried oregano, parsley, rosemary, and thyme. Then, add the chopped carrots and cubed potatoes, stirring to coat everything in the herbs and beef.

4. Build the Stew Base: Pour in the canned tomatoes with their juices, beef broth, and add the tomato paste. Stir well until the tomato paste is fully dissolved into the liquid.

5. Simmer: Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally.

6. Finish with Peas: Uncover, stir in the frozen peas, and cook for an additional 5 minutes.

7. Season and Serve: Taste the stew and season generously with salt and black pepper. Ladle into bowls, garnish with fresh parsley, and serve hot.

Chef’s Tips

• Make it Your Own: Feel free to add other vegetables like celery, green beans, or corn.

• Thicker Stew: For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking.

• Storage: This stew stores beautifully! Let it cool completely and keep it in an airtight container in the refrigerator for up to 4 days. The flavors meld and taste even better the next day.

Enjoy your warm, comforting meal