cooking · Dinner

Hamburger Beef Stew

In the omnivore part of our diet I decided to make a pot of stew for dinner tonight – too thick and hearty to be soup! Normally I would use ground Bison for the meat part but yikes, the price has jumped to $8.99 a lb since I last bought some (many months ago – back then it was still pricey at $6.99 a lb). From what I have read the demand has exceeded supply considerably so the high prices will be this way for some time (years, not months). Instead I picked up a lb package of hamburger that was at least hormone free, etc, etc. As I have mentioned before we don’t eat a lot of meat these days so I try to buy meat that smells good, tastes good and is as clean (no hormones, antibiotics, etc). I tried out Meyer Natural and as a bonus it had a coupon on it so the price was very nice. It had a cooking smell like when I cook up hamburger from a friend’s cows that are field raised and left to do their own thing. And beyond that it wasn’t greasy. I didn’t have to drain the pan at all after it was cooked. On the other hand I could have made this stew with meat alternative, such as Morningstar Crumbles or other similar products. But I didn’t, the guys wanted the real thing. I simply made it healthier is all 😉

Hamburger Beef Stew

Ingredients:

  • 1 lb ground beef, preferably natural
  • 1 medium sweet onion, peeled and chopped
  • 1 Tbsp roasted garlic (jarred)
  • 1 Tbsp all-purpose flour
  • 2 14.5 ounce cans petite diced tomatoes
  • 24 ounce bag frozen stew vegetables
  • 4 cups lower sodium beef broth
  • 1 bay leaf
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Worcestershire sauce
  • ¼ tsp  ground black pepper
  • 2 cups frozen sweet corn

Directions:

In a large deep skillet over medium heat cook the hamburger and onion together, until almost done. Add in the garlic and finish cooking/ Break the hamburger up a bit but leave somewhat chunky. Sprinkle the flour on and cook for a couple of minutes, then stir in the tomatoes, broth, frozen stew vegetables and seasonings. Bring to a boil, lower to medium-low and cook covered for about 30 minutes. Turn up to medium-high, add in the corn and bring back to a boil, then lower the heat to medium-low and cook for another 10 minutes.

Take out the bay leaf and add seasoning as desired.

Serves 4 to 6.

~Sarah

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