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Hamburger Stew


  • 1-pound hamburger

  • 2-ribs of celery

  • 1-onion

  • 2-carrots

  • 1-10 ounce can dice tomatoes

  • 2-Tablespoons Worcestershire sauce

  • 2-Tablespooons beef base

  • 2 Russet potatoes

  • 2 Tablespoons minced garlic

  • 2-Bay leaves

  • Chef Politte’s Insane Steak and Chop Seasoning

  • Cornstarch to thicken


  • Cook the ground beef in a large pot.

  • Dice the mirepoix of celery, onions, and carrots.

  • Add the mirepoix to the cooking ground beef in the pot. Stir well.

  • When the beef is fully cooked, add the diced tomatoes and 4 cans of water.

  • Cut the raw potatoes into a large dice. Turn heat up to medium high and add the potatoes, bring to a boil, reduce heat, and simmer for 1 hour.

  • While simmering, add the bay leaf, minced garlic, Worcestershire sauce, beef base, and Steak and Chop Seasoning.

  • When potatoes are soft, make a cornstarch slurry with 3 Tablespoons of cornstarch and 3 Tablespoons of water. Add to the soup mixture and stir well.

  • Let simmer 10 more minutes

Serve in a bowl topped with chopped parsley

Makes 6 servings

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