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30 Recipes Collection

Hamburger        

Number08

Stew

What you Need

Cutting Board and Carving Knife
Kettle
Mixing Bowl
Cooking Spoon
Whisk
Ladel

1 pound hamburger (ground beef)

1 teaspoon salt

½ teaspoon black pepper

2 cans (14.5 x 2 = 29 fl oz) beef broth (or ~4 cups)

¼ cup flour

2 bay leaves, crumbled

1 cup red cooking wine (or chosen red dinner wine)

8 oz mushrooms, sliced

4 (~8 oz) carrots, sliced

2 medium onions, wedged

1½ pounds (~3 medium) red or russet potatoes, cubed; peeled or unpeeled, as you prefer

What to do

What to Do

Place hamburger, garlic and onion in a saucepan with lid (or kettle) on medium heat; season with salt and pepper; break up burger and stir occasionally as hamburger browns. (If hamburger has high fat content, drain excess fat before proceeding)
Whisk beef broth, flour and wine in a small mixing bowl; add mixture to kettle; add bay leaves; bring to a boil.
Add all remaining ingredients; stir well; bring to a boil.
Add carrots, onions, mushrooms and potatoes; cover and continue to simmer ~one hour more, until potatoes are tender.
Clean as you go
Remove bay leaf; serve.
Garnish with chopped fresh parsley.
Double it, triple it…just do the math! Invite people to join you!
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 416; Total fat 24.4g 37.5%; Saturated fat 9.6g 48.0%; Cholesterol 202mg 67.3%; Sodium 1090mg 45.4%; Carbohydrates 21.9g 7.3%; Fiber 1.1g 7.9%; Sugars 3g 6.0%; Protein 26.1g 52.2%; Based on DV of 2000 calories per day
Ready to level-up? This dish is typically made with cubed chuck or round roast or steak; seared on med-high heat in a bit of olive oil until browned.
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Saran
ReynoldsWrap