This Hamburger Stew has all the classic ingredients for a warming fall soup—beef, potatoes, carrots, onions, and peas. The fifth taste—umami—is added with soy sauce and Worcestershire sauce, giving it a lip-smacking flavor. It can cook all day in the slow cooker, or just a few hours—either way, you’ll be eating this savory Hamburger Stew with little fuss as the slow cooker does most of the work.
Ingredients
• 2 pounds russet potatoes, peeled and diced into 1-inch cubes • 1/2 pound carrots, peeled and sliced • 1 yellow onion, diced • 2 cloves garlic, minced • 1/2 teaspoon dried rosemary • 1/4 teaspoon black pepper, freshly cracked • 1/2 teaspoon dried thyme • 1 pound ground beef • 1 (15 ounce) can stewed tomatoes • 2 tablespoons Worcestershire sauce • 2 cups beef broth • 1 tablespoon soy sauce • 1 cup frozen peasDirections
Step 1
Add the potatoes, carrots, onion, garlic, rosemary, pepper, and thyme to a slow cooker.
Step 2
In a skillet over medium heat on the stove-top, brown the ground beef and drain the excess fat.
Step 3
Add the drained and browned beef to the slow cooker along with the can of stewed tomatoes, including the juices.
Step 4
Add the Worcestershire sauce, beef broth, and soy sauce to the slow cooker. Stir the contents of the slow cooker briefly to evenly combine the ingredients.
Step 5
Place the lid on the slow cooker and cook on high heat for 4 hours, or on low heat for 8 hours.
Step 6
After cooking, remove the lid and stir the stew.
Step 7
Use the back of the spoon to mash the potatoes to thicken the stew.
Step 8
Add in the frozen peas and stir to combine.
Step 9
Serve!
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