Old-Fashioned Hamburger and Vegetable Stew


  • 1 ¼ pounds 85% lean ground beef
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 cup 1/2-inch pieces celery
  • 2 tablespoons minced garlic
  • 1 (32 ounce) carton beef stock
  • 1 ½ cups peeled and chopped carrots
  • 5 sprigs fresh parsley
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 piece cooking twine
  • 1 large bay leaf
  • salt and ground black pepper to taste
  • 2 cups chopped red potatoes
  • 1 ½ cups 1-inch cut fresh green beans
  • 1 ½ cups frozen yellow corn kernels, thawed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • Directions

  • Step 1

    Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.


  • Step 2

    Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.

  • Step 3

    Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.

  • Step 4

    Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

  • Cook's Note:

    To create a stew-like gravy, dissolve 2 tablespoons cornstarch in 1/4 cup water to make a slurry. Sitr until there are no lumps. Add to the bubbling soup, stirring rapidly, until the liquid is slightly thickened.

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