Low Fat Hamburger Stew Recipes

SLOW COOKER HAMBURGER STEW

Steps:

• Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots. Dice the onion and mince the garlic. Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (4 quarts or larger).
• Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices). Finally, add the beef broth, Worcestershire sauce, and soy sauce to the slow cooker.
• Give the contents of the slow cooker a brief stir to make sure everything is evenly combined (the broth may not fully cover the other ingredients). Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.
• After cooking on high for four hours or low for eight hours, remove the lid and stir the stew. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew.
• Add the frozen peas (no need to thaw) and stir to combine into the stew. Taste the stew and add extra salt if needed (I did not add any, this will depend on the salt content of your beef broth). Serve hot with bread for dipping!

HAMBURGER STEW

Steps:

• Brown hamburger, garlic, salt, black pepper, and oregano in a Dutch oven over medium heat; drain.
• Return meat to pot.
• Add Worcestershire sauce, potatoes, onions, carrots, tomatoes, green beans, corn, peas and tomato sauce.
• Stir to combine.
• Over medium-high heat bring to a slight boil; reduce heat to low; cover.
• Continue simmering stew, stirring occasionally for 30 minutes.
• This stew can easily be tweaked to your family's tastes. I have added cabbage, okra, zucchini and various spices.

LOW-FAT BEEF STEW

Steps:

• In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.

LOW-FAT HAMBURGER STEW

Steps:

• In large pot, brown ground beef.
• Drain fat.
• Add tomato juice, onions, potatoes, carrots and salt.
• Cover and simmer until vegetables are tender (about 20 minutes).
• In a saucepan, melt butter.
• Stir in flour.
• Add milk slowly, stirring with a whisk.
• Cook, stirring constantly, until sauce thickens.
• Stir white sauce into first mixture.
• Serve.

HAMBURGER STEW

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Crumble the ground chuck (2 pounds) into large chunks in the hot pan, and cook until evenly browned. Transfer cooked beef to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you do not have that amount remaining, add vegetable oil to make up the difference.
• Add the onion (1), garlic (3 cloves), and carrots (4) and saute, over medium heat, until soft, about 5-6 minutes.
• Sprinkle flour (3 tablespoons) over vegetables, stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
• Add beef stock (3 cups), stewed tomatoes with their juices (2 (14.5-ounces) cans), tomato soup (1 (10.75 -ounce) can), Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), potatoes (3), Italian seasoning (1 teaspoon), thyme (1/4 teaspoon), bay leaf (1), salt (2 1/4 teaspoons), pepper (1 teaspoon), green beans (1 1/2 cups), pearl onions (1 cup), and browned beef; stir to blend then simmer over low heat for at least 2 hours, stirring occasionally.
• Adjust seasoning. Ladle into individual bowls and serve.

HAMBURGER STEW WITH BROWN GRAVY

Steps:

• Place potatoes, onion, and garlic in a large pot. Add enough water to cover. Season with salt and pepper and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes tender, 15 to 20 minutes.
• While potatoes are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add beef to the stew mixture; cook over medium heat for 15 minutes.
• Combine 2/3 cup water and gravy mix in a small bowl. Stir into the stew very slowly. Let simmer until thickened, about 20 minutes more. Taste and adjust salt and pepper.

LOW SODIUM BEEF STEW

Steps:

• Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
• Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
• Cook the meat until browned on all sides.
• Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
• Add the remaining ingredients except for cornstarch and water.
• Cover and lock the lid on the instant pot. Ensure steam valve is closed.
• Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
• Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.