it's a stew but...

​In the September 2020 issue of Southern Living Magazine, there was recipe for Hamburger Stew with Croutons. The image in the magazine was very appealing and made me want to try it.
 
For the recipe you’ll need ground chuck, dry mustard, dried oregano, kosher salt, yellow onion, fresh garlic, tomato paste, all-purpose flour, beef broth, a can of diced tomatoes, ketchup, baby red potatoes, frozen mixed vegetables (carrots, corn, lima beans, peas and green beans), hamburger buns and olive oil. 

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​My initial review of this stew is that it should be called hamburger soup. Why, because there’s over 5 cups of liquid, 4 cups of beef broth and 14.5 ounces of undrained diced tomatoes. Despite the fact that two tablespoons of flour are added before the liquids, it just doesn’t tighten up the sauce. If I were to make this again, I would probably use half the amount of beef broth.
 
As a soup, this was delicious. My husband and I would enjoy this as a light supper with a salad or for lunch. I like the idea of large burger bun crotons and used Delicious Orchards dinner rolls. 

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​Hamburger Stew with Croutons
Southern Living Magazine, September 2020
 
Active: 30 minutes
Total: 50 minutes
Serves:6
 
Ingredients
 
Stew
1 1/4 pounds ground chuck
1 1/2 teaspoons dry mustard
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
1 cup chopped yellow onion (from 1 small onion)
4 medium-size garlic cloves, finely chopped (about 1 1/2 Tbsp.)
1 tablespoon tomato paste
2 tablespoons all-purpose flour
4 cups beef broth
1 (14.5-oz.) can diced tomatoes, undrained
2 tablespoons ketchup
12 ounces baby red potatoes, quartered
2 cups frozen mixed vegetables (corn, carrots, and green beans)
Croutons
2 (1 1/2-oz.) hamburger buns, cut into 3/4-in. pieces
1 tablespoon olive oil
1/4 teaspoon kosher salt
 
 

1. Preheat oven to 350°F. Heat a large Dutch oven over medium-high. Add ground chuck, mustard, oregano, and 1 teaspoon of the salt; cook, stirring occasionally, until crumbled and browned, about 8 minutes. Using a slotted spoon, transfer beef mixture to a bowl lined with paper towels, reserving 1 tablespoon drippings in Dutch oven.

 

1. Return Dutch oven to medium heat, and add onion. Cook, stirring often, until softened, about 4 minutes. Add garlic and tomato paste; cook, stirring constantly, until fragrant and warmed through, about 1 minute. Add flour; cook, stirring often, 1 minute. Add broth, tomatoes, and ketchup, scraping bottom of pan to loosen browned bits. Stir in cooked beef. Increase heat to medium-high, and bring to a boil. Add potatoes and remaining 1/2 teaspoon salt; reduce heat to medium. Simmer until potatoes are tender, about 20 minutes. Stir in mixed vegetables, and cook until warmed through, 2 to 3 minutes.

 

1. Prepare the Croutons: While potatoes cook, toss together bun pieces, olive oil, and salt on a parchment paper-lined baking sheet; spread into a single layer. Bake in preheated oven until golden and crisp, about 10 minutes. Serve with Stew.

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