I have never been a tremendous fan of stew, in any capacity. Feel free to ask my mother if you don’t believe me; growing up, whenever my mom made her homemade stew, I would do everything in my ability to make my disdain for said stew known, much to my poor mom’s dismay. Did my mom, or her stew, deserve this foul response? Absolutely not. Am I now a fan of stew in my adult years? Negative. But, I figure just because I don’t particularly enjoy stew doesn’t mean it should never grace us with its presence here on my blog, so allow me to assert that this post is for all of you stew-lovers out there.
I thought I would share a recipe for Hamburger Stew from tasteofhome.com because it has great reviews. Check it out.
“Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 8 medium carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 2 medium potatoes, peeled and cubed
- 2 cups water
- 1/2 cup uncooked long grain rice
- 3 teaspoons salt
- 1 teaspoon pepper
“Directions
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.
- Uncover; simmer 20-30 minutes longer or until thickened to desired consistency,” the recipe explains.
Seeing as so many stews primarily use roasts for their source of protein, I thought one incorporating hamburger might be a fun little twist on the traditional method used to approach stew-making. Perhaps I’ll even get around to trying this out for myself one day, because I’m almost positive Blaine would be an avid fan.
Photo by Artur Kornakov on Unsplash
ontheedgeofeverything 