Name: Old-Fashioned Hamburger and Vegetable Stew
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 85% lean ground beef - 1 ¼ pounds; Onion, cut into 1/2-inch pieces - 1 medium; 1/2-inch pieces celery - 1 cup; Minced garlic - 2 tablespoons; Beef stock - 1 (32 ounce) carton; Peeled and chopped carrots - 1 ½ cups; Fresh parsley - 5 sprigs; Fresh rosemary - 2 sprigs; Fresh thyme - 2 sprigs; Fresh sage - 1 sprig; 1 piece cooking twine - 1 sprig; Bay leaf - 1 large; Salt and ground black pepper to taste - 1 large; Chopped red potatoes - 2 cups; 1-inch cut fresh green beans - 1 ½ cups; Frozen yellow corn kernels, thawed - 1 ½ cups; Diced tomatoes, drained - 1 (14.5 ounce) can

Ingredients for - Old-Fashioned Hamburger and Vegetable Stew

1. 85% lean ground beef 1 ¼ pounds

2. Onion, cut into 1/2-inch pieces 1 medium

3. 1/2-inch pieces celery 1 cup

4. Minced garlic 2 tablespoons

5. Beef stock 1 (32 ounce) carton

6. Peeled and chopped carrots 1 ½ cups

7. Fresh parsley 5 sprigs

8. Fresh rosemary 2 sprigs

9. Fresh thyme 2 sprigs

10. Fresh sage 1 sprig

11. 1 piece cooking twine 1 sprig

12. Bay leaf 1 large

13. Salt and ground black pepper to taste 1 large

14. Chopped red potatoes 2 cups

15. 1-inch cut fresh green beans 1 ½ cups

16. Frozen yellow corn kernels, thawed 1 ½ cups

17. Diced tomatoes, drained 1 (14.5 ounce) can

How to cook deliciously - Old-Fashioned Hamburger and Vegetable Stew

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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.