Hamburger Stew
Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
70 minThis is the kind of stew that stretches a couple pounds of ground beef into eight hearty servings, perfect for feeding a crowd without draining your wallet.
Rice cooks right in the pot with the vegetables, soaking up all that savory tomato broth and thickening everything into stick-to-your-ribs comfort.
Carrots and potatoes add sweetness and heft, turning simple pantry staples into a meal that feels like a warm hug.
The magic happens during that final 20-30 minutes of uncovered simmering when the liquid reduces and the whole thing gets thick and stew-like.
Make it on Sunday and you’ve got lunches covered for half the week.
Kitchen Tips
- Drain that beef: Don’t skip draining the fat after browning the meat, or your stew will be greasy instead of hearty.
- Cut vegetables evenly: Slice carrots thin and cube potatoes to similar sizes so everything cooks at the same rate.
- Rice matters: Use long grain white rice as specified, not instant rice which will turn to mush, or brown rice which won’t cook through.
- Don’t rush the simmer: That final 20-30 minutes of uncovered simmering is when the stew thickens properly, so resist covering it back up.
- Freezer-friendly: Cool completely, then freeze in individual portions for up to 3 months of emergency dinners.
Ingredients
Directions
Cook beef and onions over med heat, drain.
Add tomatoes, carrots, potatoes, water, rice, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 30 min until vegetables and rice are tender.
Uncover; simmer 20 to 30 min longer or until thickened.
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