Hamburger Stew Recipe

Today, we are making a wonderful hamburger stew. Alright, well you’ve clicked on this video to watch me show you how to make hamburger stew so let’s head into the kitchen and see what our ingredients are before we start our prep.

Why You’ll Love This

• Simmer for a couple of hours to develop a wonderful unique flavor profile.
• Leave the peels on because it’s fiber and it’s also a thickening agent as well in the stew.
• Get a nice rich savory flavor in this and that’s part of the sequential cooking.
• It’s very savory.

Ingredients

For the Stew

• Hamburger
• Diced tomatoes
• Two bay leaves
• Two russet potatoes
• One onion
• Two carrot sticks
• Two celery sticks
• Half a bag of mixed vegetables
• Four cans of the water

Flavorings & Seasoning

• Worcestershire sauce (Two tablespoons)
• Cloves of garlic
• Beef base (About two tablespoons)
• My seasoning (About a tablespoon)

For Thickening

• Cornstarch (About three tablespoons)
• Water (A cup and a half)

Instructions

1. Start brown on our meat in the pot.
2. Start dicing up our mere poise of celery carrots and onion.
3. Cut all these vegetables up and get them into the stew and brown them up with the meat while it’s cooking.
4. Straighten this in and let the fat come out, help the ground me and help brown up and caramelize these vegetables as well.
5. Let this cook down.
6. Get our potatoes cut and our garlic all minced up for the next step in this process.
7. Cut these and they’re steak.
8. Get those out of there because it didn’t look too good.
9. Get these at about a medium dice.
10. Throw those in after we’ve added our liquid so they can cook.
11. Let this continue to cook and some of those beef fat.
12. Render out and sweat these some more to get a nice rich savory flavor in this.
13. Cook these vegetables for when it’s soft and the sugar is released into the dish.
14. Add some diced tomatoes to this.
15. Add about four cans of the water.
16. Turn the heat up a little bit.
17. Add our potatoes.
18. Let this simmer for about an hour.
19. Continue to stir as it cooks.
20. We’ve got it up to a boil.
21. Turn it down to a simmer.
22. Add the two bay leaves into that.
23. Add two tablespoons of Worcestershire sauce.
24. Add about two tablespoons of the beef base.
25. Add their mixed vegetables to a two to bulk it up a little bit.
26. Add garlic and the seasoning.
27. Stir all this up.
28. Let it continue to simmer until those potatoes become soft.
29. Thicken this with a cornstarch slurry.
30. Got about three tablespoons of the cornstarch in here and I’ve got a cup and a half of water that I added to it and then we just stir this up until you’ve got a slurry and you can no longer feel the cornstarch in the bottom of the measuring vessel.
31. Add the cornstarch first and get a thick before I add the cold vegetables into it.
32. Pour directly into the middle with your cornstarch because that’s where the direct heat is.
33. Put about a third of this in.
34. Add a little bit more.
35. Pour a little bit in there. Another third.
36. Add our last third of it in.
37. Add our frozen vegetables to this.
38. Let this sit and simmer a little bit more.
39. Plate it up.

Cooking Tips

• I’m going to leave the peels on because it’s fiber and it’s also a thickening agent as well in the stew.
• We’re going to leave them raw because we’re going to throw them into our hammer.
• We’re not going to use any of the fat from the hammer to thicken it with flour because we’re going to simmer, which is an important thing to do when you’re making soups and stews is to get all your ingredients in there, let them simmer for a couple of hours to develop a wonderful unique flavor profile.
• I want to render out and sweat these some more to get a nice rich savory flavor in this and that’s part of the sequential cooking.
• I want to cook these vegetables for when it’s soft and the sugar is released into the dish.
• The most important thing to do when you’re making a soup or a stew, it isn’t in the recipe but it is a simmer, simmer, simmer. That’s where you develop your flavor.
• Always pour directly into the middle with your cornstarch because that’s where the direct heat is.
• I want to add the cornstarch first and get a thick before I add the cold vegetables into it because I will cause a temperature reduction and the cornstarch won’t work or we’ll have to wait for it to reheat it before we add our cornstarch.

All right. Well, thanks so much for watching me. I really, really appreciate it. Take care and we’ll see again right here.