Easy Hamburger Stew (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 3 tablespoons flour
03 - 1 pound lean ground beef

→ Fresh Vegetables

04 - 4 medium carrots, peeled and sliced
05 - 3 celery sticks, chopped
06 - 1 medium onion, chopped
07 - 4 cloves garlic, minced
08 - 2 Russet potatoes, peeled and diced
09 - 1 cup frozen peas

→ Sauce & Seasonings

10 - 4 cups beef broth, plus extra if needed
11 - 1 can (6 ounces) tomato paste
12 - Salt and pepper to taste
13 - 1/2 teaspoon Italian seasoning
14 - 1 tablespoon Worcestershire sauce

# Instructions:

01 - Warm up the oil in a big pot over medium-high heat. Add in the celery and onion, letting them soften for around 5-7 minutes.
02 - Toss in the minced garlic and quickly stir it around for just 30 seconds, or until you catch a nice garlic smell.
03 - Throw in your ground beef. Break it into smaller pieces while it cooks, and keep at it until it's browned and fully cooked, about 8 minutes.
04 - Dust the flour over the mixture and stir for a few minutes, letting it soak in to thicken things up. Stir in the tomato paste until well blended.
05 - Pour in the broth along with the Worcestershire sauce and Italian seasoning. Add the potatoes and carrots. Bring it to a boil first, then drop to a simmer. Cover the pot but leave it slightly open. Let it bubble away for at least 30 minutes, stirring now and again.
06 - Once the veggies are soft, mix in the peas and add salt and pepper until it's as flavorful as you like. If it’s too thick, pour in a bit more broth. Want it less soupy? Cook it uncovered for a little while longer.

# Notes:

01 - Letting the stew cook longer makes the flavor amazing—great for prepping early!
02 - Too thick? Stir in more broth. Too runny? Let it cook longer without the lid.
03 - Use up any extra veggies you’ve got in your fridge—it’s flexible!

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