2. Hamburger Vegetable Stew
Ingredients
- 1 1/2 – 2 lbs. ground chuck
- 1 medium onion, diced
- 1/2 cup sliced celery
- 2-3 medium potatoes, peeled and diced
- 1 (12 oz.) bag frozen mixed vegetables (I used the Bird’s Eye Steamfresh brand)
- 1 (20 oz.) can crushed tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups V-8 juice
- 1 Tbs. Worcestershire sauce
- 1 tsp. sugar
- 1 pkg. dry beefy onion soup (I used Lipton’s)
- 1 tsp. salt
- 1 tsp. Cajun seasoning or seasoned salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- dash of Tabasco sauce (optional)
- 8 cups water
- 6 oz. egg noodles, uncooked or 1/2 of a 12 oz. bag
Instructions
- Brown the ground chuck along with the diced onion and sliced celery in a Dutch oven or large soup pot. Drain any excess grease off. Add all of the other ingredients, except the egg noodles. Bring up to a boil, turn down to low, cover and let simmer for 30-45 minutes, stirring a few times during the cooking time.
- Add in the uncooked egg noodles. Turn the heat up to medium just to cook the noodles, although egg noodles don’t require a lot of cooking time. As they cook, you might need to add a couple of cups of additional water. You can tell if it’s getting too thick . After about 30 minutes, when the egg noodles are tender, taste for seasoning, you might need a little more salt and pepper according to your preference. Then it’s ready to serve!
- This can be made using your slow cooker also. Brown the ground chuck before putting in the slow cooker, add the other ingredients except for the noodles. Decrease the water to about 6 cups. Cook on low for 8 hours or high for 4 hours. Add the eggs noodles in the last hour of cooking, on high.
