Moms Yummy Hamburger Stew Recipes

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FAVORITE HAMBURGER STEW



Favorite Hamburger Stew image

I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. -Marcia Clay, Truman, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 10

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

Steps:

  • 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. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 191 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 689mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

MOM'S HAMBURGER STEW



Mom's Hamburger Stew image

A yummy stew, this gravied delight is served over mashed potatoes with some bread to sweep up any extra sauce. It could also be served hot in a bowl, but served over mashed potatoes is how we had it growing up. Yum yum yum.

Categories     Beef/Pork     Dinner     Beef/Pork Dinner

Yield 6

Number Of Ingredients 12

500 g, Ground Beef (I use extra lean)
2 cups, carrots, sliced
1.4 cup onion, sliced
1.5 cup celery, sliced
10 tsp bisto gravy mix*
1 cup corn starch*
1/2 tsp Mrs. Dash Garlic & Herb
1 tbsp Pepper
1/2 tbsp oregano
6 red potatoes
1/2 Cup of Milk*
*You may not use full amount of either ingredient. Thickness and taste can be altered to taste or preference.

Steps:

  • Makes 6 hearty portions. Yum yum.
  • Throw ground beef, carrots, onions, celery and beans in a pot and cover with water (just enough to cover it).
  • Add any spices you wish. Cover and bring to a boil. Once boiled, turn it down to a simmer and let it go for an hour.
  • In the meantime, wash and peel your potatoes and quarter. Put them in another pot, covered with water. Boil for 20 minutes or until soft. Pour a little of the potato water into the stew pot for flavour, if needed. Drain potatoes, mash and then beat with hand beaters, adding milk to make them creamy - but in small amounts at a time.
  • In a mug, mix bisto into a cup of cold water to dissolve. Pour into the stew mix. In a mug, dissolve corn starch in tbsp increments, with cold water, and pour into stew. Cook high for a minute and then turn it down. The trick is to get the corn starch to thicken it a little so that the stew has a gravy-ish base.
  • Once thickened to desired levels, serve by dishing up mashed potatoes as wanted, making an impression and pouring the stew over top. It's yummy! My dad liked ketchup on top (how weird), but I like it as is.
  • Please note : I do not salt this dish while cooking, at all! My boyfriend salts food before he even tastes it, so I like to leave it out and then let people add it to taste. Please adjust recipe accordingly.
  • Also - if you don't want it served ON potatoes, you could always cut potatoes up and add it to the stew. It'd be yummy!

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

MOM'S PORTUGUESE BEEF STEW



Mom's Portuguese Beef Stew image

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Provided by dolcevita

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Steps:

  • Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
  • Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g

MOM'S OLD FASHIONED BEEF STEW



Mom's Old Fashioned Beef Stew image

This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!

Provided by BrendaM

Categories     Stew

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs stewing beef, cut into 1/2 inch cubes
2 tablespoons vegetable oil
2 cups beef stock
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and chopped
2 stalks celery, chopped
1 large onion, diced
1 (19 ounce) can tomatoes, diced,with juice
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 cup frozen peas
salt and pepper

Steps:

  • In a heavy plastic bag, combine flour, salt and pepper.
  • In batches, add beef to flour mixture and toss to coat.
  • Transfer to a plate.
  • In a large nonstick skillet, heat half the oil over medium high heat.
  • Cook beef in batches, adding more oil as needed, until browned all over.
  • With a slotted spoon, transfer beef to a slow cooker.
  • Add 1 cup stock to pan and stir to scrape up any brown bits.
  • Transfer stock mixtures to slow cooker.
  • Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
  • Remove bay leaf and discard.
  • Add peas.
  • Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
  • Season to taste with salt and pepper.

MOM'S BEEF STEW



Mom's Beef Stew image

This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 13

2 pounds meaty beef soup bones (beef shanks or short ribs)
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1/2 cup medium pearl barley
1 can (28 ounces) plum tomatoes, undrained
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water

Steps:

  • Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

MOM'S OLD-FASHIONED BEEF STEW



Mom's Old-Fashioned Beef Stew image

This is the beef stew I've been making for over 30 years! Dark-brown beef and vegetables in lots of rich gravy,it's total comfort food on a chilly night and freezes very well. Originally from the 12th edition of the Fanny Farmer cookbook, published in 1980, I've modified it over the years to what we consider "perfect"! :) I've also done this in the pressure cooker when time was short. Add some crusty rolls to mop the gravy up and you have a yummy meal.I usually add some Kitchen Bouquet or Gravy Master while the meat is simmering to make an even richer flavored gravy and thicken it toward the end of cooking with some Wondra or a flour slurry.You can also start this the day before up until adding the vegetables. Remove the bones from the pot and refrigerate overnight. Before proceeding, skim off any fat that has congealed on the surface and continue with the recipe.I usually use half beef broth and half water.

Provided by Leslie in Texas

Categories     Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 lbs stewing beef or 2 lbs chuck roast, cut into bite-sized cubes
1 (1 -2 lb) package beef bones with marrow (optional)
2 -4 tablespoons canola oil
10 -12 cups beef broth or 10 -12 cups water, heated until boiling
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 large onion, diced (about 3/4 inch pieces)
2 bay leaves
1/4 teaspoon allspice
12 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces

Steps:

  • Mix flour, salt and pepper in a large ziplock bag.
  • Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
  • Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
  • Add the beef bones and brown on all sides; remove from oil and set aside.
  • Add more oil to the pan if needed and heat.
  • When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
  • When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
  • *Stand back when you do this, because it will spit and sputter!*.
  • Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
  • Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
  • Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
  • Remove bones from the stew and discard.
  • Thicken stew with a flour slurry,if desired, and serve.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

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