Recipe Train

    “This was a favorite of ours growing up as kids,” said Sheila Gift. Inherited from her aunt Evelyn, this hamburger stew recipe was the go-to for pre-game nights because it was very filling. It was also a great way to use up leftover vegetables in the refrigerator. “The fun thing about this soup is you can change it in so many ways or just do the base soup,” said Gift.

Hamburger Stew “Witch’s Brew”

    BASE SOUP
    1 pound hamburger
    1 cup chopped onion
    1 cup chopped potatoes
    2 16-ounce cans chopped tomatoes
    1 cup chopped carrots
    1 teaspoon salt
    1/2 teaspoon pepper
    3 cups water
    
    OPTIONAL INGREDIENTS
    1/2 cup rice
    1 cup celery
    1/4 teaspoon thyme
    1/4 teaspoon basil
    3 cups canned beef broth instead of the water
    
    Cook hamburger and onions together until onions are clear. Drain the fat. Add all other ingredients and bring to a boil. Cover and let simmer until vegetables are tender.
    Note: Using beef broth instead of water makes for a tastier broth. In this case, reduce the salt to 3/4 of a teaspoon.

Next stop on the recipe train: Eldene Hinde’s Beef Scoops & Goot Balls
Chugga chugga chew chew!