Cookbook:Hamburger Stoup
| Hamburger Stoup | |
|---|---|
| Category | Stew recipes |
| Yield | 6 quarts |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 lbs lean (80/20) ground beef
- 1 large onion, chopped
- 3 cans (36 oz) cans stewed tomatoes
- 2 cans (16 oz) corn
- 1 can (8 oz) peas
- 6 large stalks celery, chopped
- 6 large potatoes, cubed
- 1 can (8 oz) beef broth
- 1 can (8 oz) can chicken broth
- 1 cup white rice
- 2 tbsp salt
- 2 tbsp pepper
- Cooked pasta (optional)
Procedure
[edit | edit source]- Fry the onions in a skillet with a dash of oil until the onions are translucent.
- Add the ground beef to the onions. Cook, breaking the meat up, until browned.
- Combine meat mixture and remaining ingredients in a large stockpot. Add enough water to cover everything by a few inches (usually about 2 cups).
- Place pot in a 325°F oven, and bake for 6 hours.
- If using pasta, stir in after removing from the oven.