Ingredients:
- 1 1/2 pounds lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon thyme leaves
- 4 carrots, peeled and chopped
- 2 russet potatoes, peeled and cubed
- 1 (14.5) ounce can fire-roasted tomatoes
- 1 1/4 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 2/3 cup frozen peas
- Salt and pepper to taste
Instructions:
- In a Dutch oven or heavy stockpot over medium heat, brown the ground beef. Add onions halfway through the process, cooking until the beef is fully browned. Drain any excess grease.
- Reduce heat to low, add garlic, oregano, parsley, rosemary, and thyme. Cook for 1 minute, stirring constantly. Add potatoes, carrots, and fire-roasted tomatoes.
- Whisk together beef broth and tomato paste. Stir into the pot and simmer covered for 15 minutes.
- Add peas and simmer covered until potatoes and carrots are tender. Season with salt and pepper.
Nutrition Facts: Serves 6, Amount Per Serving
- Calories: 242
- Total Fat: 3.7g
- Cholesterol: 67.8mg
- Sodium: 367.2mg
- Total Carbohydrate: 23.3g
- Sugars: 7.2g
- Protein: 27.8g
Vitamins:
- Vitamin A: 82%
- Vitamin C: 15%
Indulge in this nutritious and flavorful Hamburger Stew, a testament to simplicity, heartiness, and budget-conscious cooking.
image source : small town woman
