Hearty Hamburger Stew: A Southern Delight

Hamburger Stew

Photo byDebbie Miller

I make my "hamburger" stew in a large quantity so I 3 or 4 stalks of celery, can share it and put some in the freezer. You can cut the recipe in half for smaller amounts.

5 pounds red potatoes, peeled and cut into chunks

2 small bags of baby carrots

1 medium onion, chopped

3 or 4 stalks of celery, chopped

2 cans whole kernal corn, drained

1 can pinto beans

2 cans of green beans drained

1 can field peas

1 can of black eye peas

1 can diced tomatoes

1 small can tomato sauce

2 lbs of ground beef

Put potatoes, carrots, onion and celery into a large pot and cover with water. Cook over medium heat until tender. Add in the canned veggies and stir everything together. Season with salt and pepper (and any other seasonings you like) and let come to a boil. Take a teaspoon of the ground meat and roll into balls and drop into pot with the veggies. Mix everything together and cook over medium heat until hamburger meat is cooked through.

Here in the South, we serve this with cornbread. Some prefer saltine crackers.