Vegetable Hamburger Stew
Here is an inexact recipe for a Vegetable Hamburger Stew I threw together for supper tonight that turned out very yummy.
Here is an inexact recipe for a Vegetable Hamburger Stew I threw together for supper tonight that turned out very yummy.
- salt and pepper to taste
- 2 cans tomato sauce
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound browned hamburger (approximate)
- 1 large onion sauteed in 1 tbsp butter
- 2 cups baby carrots
- 2 cups frozen green beans
- 1/2 pearl barley
- 1/2 cup instant rice
- 2 tablespoons parsley
- 2 tablespoons basil
- 2 cloves fresh garlic pressed
- Carbohydrate 11.830645077206 g
- Cholesterol 19.936 mg
- Fat 4.10154342772 g
- Fiber 1.97526571180291 g
- Protein 7.67773728018 g
- Saturated Fat 1.5169236198808 g
- Serving Size 1 1 Serving (102g)
- Sodium 55.9226685246 mg
- Sugar 9.85537936540309 g
- Trans Fat 0.621355016870401 g
- Calories 116 calories
Step-by-step
- I filled up a large pot with water.
- Tossed in a packaged of pre-browned (also pre-seasoned) hamburger.
- Added the baby carrots because they would take the longest to cook.
- While the hamburger and carrots boiled, I chopped a large onion and sauteed it in butter - added it to the hamburger.
- Added tomato sauce and seasoning.
- Added pearl barely (pearl barely does not take as long to cook at pot barely).
- Let simmer until carrots were slightly tender and barely was cooked.
- Sampled and adjusted seasonings to taste.
- At this point the stew was basically done except for the frozen vegetables and minute rice.
- Had I used regular rice, I would have added it at the same time as the barely.
- Frozen vegetables should ALWAYS go in last - RIGHT before serving as they only need a few minutes to basically warm up.
- If they are over-cooked they get mushy and don't taste good.
- Corn first as it needs longest heating time.
- Then beans - peas last.
- This way, they stay nice and firm and keep a nice bright colour.
Distinguishing Stew from Soup
Unlike a thin vegetable soup that relies on broth, this thick combination uses tomato sauce as the primary liquid base. The starch from pearl barley thickens the simmering liquid naturally over thirty minutes. Use a heavy-bottomed Dutch oven to prevent scorching when the barley settles. Starch molecules swell and gelatinize between 140°F and 160°F, creating body without extra thickeners.
Judging Doneness Without Tools
Avoid thermometers for this rustic dish. Insert the tip of a paring knife into a baby carrot to test doneness. The blade should slide through the center with minimal resistance. Simultaneously, taste a grain of pearl barley. It must be tender all the way through with no chalky core remaining.
Managing Leftovers and Second-Day Starches
Reheating stews containing grains requires careful attention. Pearl barley and instant rice continue to absorb liquid while sitting in the refrigerator. Store the pot in airtight glass containers for up to four days. Add a splash of water before reheating on the stove over medium-low heat to restore the proper consistency.
