Classic Hamburger and Vegetable Stew Recipe

Ingredients

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

Instructions

1. In a large saucepan or Dutch oven, heat over medium-high heat. Cook ground beef until browned, about 4 to 5 minutes. Add onion and celery, stirring until the onion becomes soft and translucent, around 3 to 4 minutes. Stir in garlic, cooking until fragrant, approximately 1 minute.
2. Pour in beef stock and stir, scraping up any browned bits from the pot's bottom. Bring to a boil, then add carrots.
3. Tie parsley, rosemary, thyme, and sage together with cooking twine to form a bundle, then add it to the pot. Add bay leaf and season the soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
4. Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return the soup to a boil, partially covered to allow steam to escape, and simmer until potatoes are fork-tender, around 25 minutes. Remove and discard the herb bundle and bay leaf. Adjust salt and pepper to taste.

Nutrition

• Calories: 333 kcal
• Fat Content: 13 g
• Fiber Content: 5 g
• Sugar Content: 9 g
• Sodium Content: 268 mg
• Protein Content: 25 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g