This Hamburger Stew has all the classic ingredients for a warming fall soup — beef, potatoes, carrots, onions, and peas. The surprise taste — umami — is added with soy sauce and Worcestershire sauce, giving it a lip-smacking flavor. It can cook all day in the slow cooker, or just a few hours, but either way, you’ll be eating this savory Hamburger Stew with little fuss as the slow cooker does most of the work.
Ingredients
- 2 pounds russet potatoes, peeled and diced into 1-inch cubes
- 1/2 pound carrots, peeled and sliced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper, freshly cracked
- 1/2 teaspoon dried thyme
- 1 pound ground beef
- 1 (15-ounce) can stewed tomatoes
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 cup frozen peas
Directions
Step 1 -Add the potatoes, the carrots, the onion, the garlic, the rosemary, the pepper, and the thyme to a slow cooker.
Step 2 -In a skillet over medium heat, brown the ground beef and drain the excess fat.
Step 3 -Add the drained and browned beef to the slow cooker along with the stewed tomatoes and their juices.
Step 4 -Add the Worcestershire sauce, the beef broth, and the soy sauce to the slow cooker. Stir the contents of the slow cooker to evenly combine the ingredients.
Step 5 -Place the lid on the slow cooker and cook on high heat for 4 hours, or on low heat for 8 hours.
Step 6 -After cooking, remove the lid and stir the stew.
Step 7 -Use the back of the spoon to mash the potatoes to thicken the stew.
Step 8 -Add in the frozen peas and stir to combine.
Step 9 -Serve!
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