For me, this dish conjures me warm, fuzzy feelings from my youth; it’s nostalgia soup. This was a dish my mother made frequently, especially in the cooler months, but we simply called Hamburger Stew. After a day of school or playing in the snow, the smells wafting from the kitchen were welcome relief. I never once asked my mother for the recipe since I was sure that no one else could cook something so delicious.
My offspring followed in my footsteps and also favored this soup. Whenever we came to visit, my mother carefully prepared it for us. I was determined to give this dish a shot when I came upon it. My offspring were certain that nobody except Grandma could make this soup.
Finally, I’ve accomplished my goal! My favorite scent was still wafting through the air, and I couldn’t wait to tell my mother the good news. It’s ridiculously simple, she chuckled, and said to me. In fact, it’s so simple, and it’s so well-liked by my family and friends, that I prepare it once a week.
Ingredients:
Ground beef, 2 pounds
Cubed and peeled (4 Yukon Gold) potatoes
Two Vegetable Mix Cans (15.25 oz. each) No longer drained
One (15.25-ounce) can of whole sweet corn, undrained
The contents of one can of tomato soup concentrate (10.75 oz.)
A single (15.25 oz.) can of petite diced tomatoes, undrained
1 (15.25 oz) can green beans, cut but undrained
Sprinkle of Salt, Crack of Pepper, and Two Tablespoons of Sugar
Instructions:
Add some ground beef to a skillet that has been preheated, then season it with some salt and pepper. The ground beef should be browned, and then any excess fat should be drained.
Put the steak and potatoes in a slow cooker on the high setting. Then you should put in all of the cans of veggies as well as the can of tomato soup.
After everything else, add the sugar. (If you have trust, you’ll really be able to take it to the next level!)
After giving everything a good stir, place the lid on the slow cooker, and set the heat to low for two to three hours.
If you think it needs additional salt or pepper, feel free to season it to taste.
If wanted, serve with crusty bread or crackers alongside the dish.
Enjoy!
Notes
All varieties of ground beef are acceptable. To avoid a greasy broth, be sure to skim off any excess fat from your stock if you opt for a stock with a higher fat content. To cut down on the time spent draining fat, leaner ground beef is my go-to.
Substitute fresh or frozen vegetables for the canned ones and add a can or two of beef broth or stock if you want (14.5 oz.) When fresh or frozen veggies are used, the liquid from the undrained cans is replaced with this additional liquid.
Don’t feel bad about using chicken stock or broth if that’s all you have on hand. Chicken stock adds a taste I really enjoy to beef soups and stews, so I always include it when I make them.
*The amount of broth or stock used is flexible, depending on the desired consistency (less liquid yields a stew-like dish). Soup is nice, but sometimes I prefer stew instead. Adding or subtracting liquid to get the desired consistency is quite acceptable.