Best 10 Moms Hamburger Stew Recipes

FAVORITE HAMBURGER STEW

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.

SLOW COOKER POOR MAN'S STEW

Steps:

• Heat a medium sized skillet over medium heat. Add the beef to the skillet, using a spatula to turn the meat and break it apart as it cooks. Transfer the cooked meat to the slow cooker.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your slow cooker and use a large spoon to mix everything together. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours. If using frozen peas, add them in the last 30-45 minutes so that they cook through but aren't mushy. Test to make sure the vegetables are cooked through and tender, then season to taste with salt and pepper and serve.
• Set your Instant Pot to Sauté mode. Add the beef and cook for about 5 minutes, breaking it apart and turning with a spatula as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your Instant Pot. Cover and turn to High Pressure for 15 minutes. Allow for a Natural Pressure Release (do nothing and allow the pressure to naturally dissipate) for at least 10 minutes, then turn the steam release valve. Carefully open the Instant Pot.
• If using frozen peas, stir them into the stew now. Set the Instant Pot back to Saute mode and cook together, stirring occasionally, for about 10 minutes.
• Season to taste with salt and pepper and serve.
• Place your dutch oven on the stovestop and turn the heat on the burner to medium. Add the ground beef. Cook for about 5-6 minutes, using a spatula to turn the meat and break the pieces apart as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your dutch oven. Stir together. Bring to boil, then lower the heat, cover, and simmer for about 45 minutes, opening and stirring occasionally.
• If using frozen peas, stir them into the stew the last 10-15 minutes.
• Season to taste with salt and pepper and serve.

MOM'S HAMBURGER STEW

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!

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

MY MOM'S BEEF STEW

Steps:

• Coat stewing beef in flour, I use a colander so that the excess easily goes through.
• Heat a large pot, add oil and then beef and onion.
• Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
• Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
• Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
• Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
• After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
• Stir occasionally through the cooking process so that it does not stick.
• * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
• * dumpling are a perfect companion to this recipe.

MOM'S OLD FASHIONED BEEF STEW

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

Steps:

• 1. cut stew meat & cover w/flour. cook meat in oil in frying pan, until browned. 2. reduce heat to medium & add onion and garlic to drippings. cook until onion is tender. stir in rest of flour. gradually stir in water, salt, worchester, pepper & boullion & cook, stirring constantly until slightly thickened. 3. return meat to pan, heat until boiling. put in crock pot. 4. add potatoes & carrots

MOM'S BEEF STEW

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.

MOM'S PORTUGUESE BEEF STEW

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.

MOM'S SECRET BEEF STEW RECIPE

Steps:

• Toss beef with flour. Heat oil until hot. Add beef and brown Put in crock pot Add sautéed onions, carrots, celery, potatoes, Sprinkle spices over Add tomatoes & beef broth