Best Mom Moms Hamburger Stew Recipes

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MOM'S OLD-FASHIONED BEEF STEW



Mom's Old-Fashioned Beef Stew image

This is the beef stew I've been making for over 30 years! Dark-brown beef and vegetables in lots of rich gravy,it's total comfort food on a chilly night and freezes very well. Originally from the 12th edition of the Fanny Farmer cookbook, published in 1980, I've modified it over the years to what we consider "perfect"! :) I've also done this in the pressure cooker when time was short. Add some crusty rolls to mop the gravy up and you have a yummy meal.I usually add some Kitchen Bouquet or Gravy Master while the meat is simmering to make an even richer flavored gravy and thicken it toward the end of cooking with some Wondra or a flour slurry.You can also start this the day before up until adding the vegetables. Remove the bones from the pot and refrigerate overnight. Before proceeding, skim off any fat that has congealed on the surface and continue with the recipe.I usually use half beef broth and half water.

Provided by Leslie in Texas

Categories     Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 lbs stewing beef or 2 lbs chuck roast, cut into bite-sized cubes
1 (1 -2 lb) package beef bones with marrow (optional)
2 -4 tablespoons canola oil
10 -12 cups beef broth or 10 -12 cups water, heated until boiling
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 large onion, diced (about 3/4 inch pieces)
2 bay leaves
1/4 teaspoon allspice
12 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces

Steps:

  • Mix flour, salt and pepper in a large ziplock bag.
  • Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
  • Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
  • Add the beef bones and brown on all sides; remove from oil and set aside.
  • Add more oil to the pan if needed and heat.
  • When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
  • When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
  • *Stand back when you do this, because it will spit and sputter!*.
  • Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
  • Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
  • Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
  • Remove bones from the stew and discard.
  • Thicken stew with a flour slurry,if desired, and serve.

MOM'S CROCK POT BEEF STEW



Mom's Crock Pot Beef Stew image

Nothing says comfort food like beef stew. Mom's Crock Pot Beef Stew is hearty, full of flavor and easy to put together for a busy weeknight or a Sunday night family dinner.

Provided by Barbara

Categories     Entree     Main Course

Time 8h10m

Number Of Ingredients 8

1 1/2 lbs beef stew meat or boneless beef chuck roast (cubed)
1 onion (diced)
2 ribs celery (diced)
6 carrots (peeled and diced)
5 potatoes (peeled and cubed)
1 Tablespoon salt
2 Tablespoons minute tapioca
1 1/2 cups tomato juice

Steps:

  • Spray crock pot insert.
  • Layer the first five ingredients in order listed.
  • Combine salt and tapioca and sprinkle over top.
  • Pour tomato juice over the top.
  • Cook on low for 8 to 10 hours.

Nutrition Facts : Carbohydrate 45 g, Protein 27 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 1315 mg, Fiber 6 g, Sugar 7 g, Calories 397 kcal, ServingSize 1 serving

FAVORITE HAMBURGER STEW



Favorite Hamburger Stew image

I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. -Marcia Clay, Truman, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 10

2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
3 teaspoons salt
1 teaspoon pepper

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 191 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 689mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

MOM'S YUMMY HAMBURGER STEW



Mom's Yummy Hamburger Stew image

Mom made this a lot when I was growing up. It was always a hit on the table! Everyone will refill the bowl at least once or twice. V-8 is the secret! But, I think the addition of the celery seed is also a key. This is a fairly cheap meal to make. Mom made it a lot and it is one of my "Last Meal" requests. This stew is so...

Provided by Sherry Blizzard

Categories     Other Soups

Time 1h45m

Number Of Ingredients 9

1-2 lb hamburger (i use ground moose because i can)
1 medium onion, chopped
3-4 c carrots, thick slice
4 c chopped cabbage
6-8 potatoes, peeled and chunked into big bite chunks
1 can(s) v-8 juice, 46 oz. size!
1 1/2 tsp minced garlic
1 Tbsp celery seed
salt and pepper to taste

Steps:

  • 1. Brown the onion and burger in a little oil.
  • 2. Add the veggies and allow to cook in the burger/onion mix for about 5-10 minutes.
  • 3. Add the V-8 juice and the spices.
  • 4. Simmer slowly until potatoes and carrots are done. Serve with Aunt Marcia's Tennessee Cornbread. Oh My!

MOM'S HAMBURGER STEW



Mom's hamburger stew image

This is a hearty hamburger soup. I made beer bread to accompany it.

Provided by marilyn ruguleiski

Categories     Beef Soups

Time 4h

Number Of Ingredients 10

3 lb hamburger
3 can(s) beef broth
1 onion
one half bag(s) baby carrots
4 potatoes
1 can(s) tomato paste
beef bullion
garlic powder
salt and pepper
one half bag(s) macaroni noodles

Steps:

  • 1. Brown hamburger in stew pot and drain
  • 2. add the beef broth, chopped onion, carrots, potatoes, and tomato paste.
  • 3. Flavor to taste with salt, pepper and garlic powder.
  • 4. Cook until potatoes are almost tender and add noodles. Soup is ready when noodles are cooked.

MOM'S BEEF STEW (PRESSURE COOKER)



Mom's Beef Stew (Pressure Cooker) image

I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

Provided by Curlee827

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 1/2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
1 1/2-2 cups water
1 -2 beef bouillon cube (optional)

Steps:

  • Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
  • Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook 15 minutes.
  • Cool pot immediately and serve. ENJOY!
  • Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

MY MOM'S BEEF STEW



My Mom's Beef Stew image

I've been eating this as long as I've had teeth. Hopefully I always will LOL. The tomato soup makes the difference

Provided by Chef at Heart

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs stewing beef
1/2 cup flour (to dust beef with,you probably won't use all of it but what ever is extra just falls off (and flour)
6 cups water
2 (14 ounce) cans tomato soup
1 onion, diced
3 stalks celery, diced
3 carrots, sliced diagonally
3 potatoes, cubed
2 tablespoons Worcestershire sauce or 1/4 cup dry red wine
1 bay leaf
1/4 teaspoon ground pepper

Steps:

  • Coat stewing beef in flour, I use a colander so that the excess easily goes through.
  • Heat a large pot, add oil and then beef and onion.
  • Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
  • Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
  • Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
  • Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
  • After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
  • Stir occasionally through the cooking process so that it does not stick.
  • * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
  • * dumpling are a perfect companion to this recipe.

Nutrition Facts : Calories 570.7, Fat 29.6, SaturatedFat 10.2, Cholesterol 76, Sodium 897.7, Carbohydrate 50.9, Fiber 5.7, Sugar 14.7, Protein 26.6

OLD-FASHIONED HAMBURGER STEW



Old-Fashioned Hamburger Stew image

A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.

Provided by SunnyDaysNora

Time 50m

Yield 12

Number Of Ingredients 22

2 tablespoons olive oil
1 pound ground beef
1 medium onion, diced
2 large russet potatoes, peeled and diced into 1/4-inch pieces
1 (15 ounce) can tomato puree
1 (14.5 ounce) can fire-roasted diced tomatoes
13 ½ cups water , divided
3 tablespoons Italian seasoning
2 tablespoons beef bouillon granules
2 tablespoons cooking sherry
2 teaspoons minced garlic
2 teaspoons Sriracha sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon dried rosemary
1 teaspoon salt
2 large bay leaves
¼ cup all-purpose flour
3 cups frozen mixed vegetables

Steps:

  • Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
  • Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
  • Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 27.1 g, Cholesterol 32.3 mg, Fat 13 g, Fiber 4.3 g, Protein 10.7 g, SaturatedFat 4.6 g, Sodium 766.9 mg

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