Ground beef, potatoes, carrots, tomatoes
- Carbohydrate 5.810925 g
- Cholesterol 26.5066666666667 mg
- Fat 7.53800833333333 g
- Fiber 1.05133334537347 g
- Protein 7.13515833333334 g
- Saturated Fat 2.88032083333333 g
- Serving Size 1 1 Serving (94g)
- Sodium 231.2 mg
- Sugar 4.75959165462653 g
- Trans Fat 1.15819416666666 g
- Calories 120 calories
Step-by-step
- Brown ground beef and onion in a large skillet.
- Add vegetables, tomatoes (I sometimes add 2 cans), salt & pepper, and granules. Stir all together.
- Add water to almost fill skillet. Bring to a boil. Let boil 10 to 15 minutes. Reduce heat to a low boil and cook until veggies are tender, probably a total of 30 to 45 minutes. Leave uncovered and add additional water if needed. Once veggies are done, tast again and adjust seasonings. Good with cheese toast or cheese rolls!
Standard ingredient lists rarely reveal the chemical transformations happening inside the cooking vessel, particularly how browning ground beef before adding liquids builds foundational savory depth through the Maillard reaction. This regional style of homestyle stew relies on direct stovetop reduction rather than long oven braising, utilizing an uncovered skillet to concentrate the broth as water evaporates. Browning the protein thoroughly at medium-high heat creates caramelized fond on the pan surface that subsequently dissolves when the tomatoes and water are introduced.
Historically rooted in mid-century American resourceful cooking, this preparation transforms economical root vegetables and minced beef into a cohesive meal without relying on heavy roux thickeners. The natural starches released from the boiling potatoes mingle with the tomato acids, acting as a mild suspension agent that gives the broth body. Adjusting the sodium requires careful attention when utilizing bouillon cubes or granules, as their concentration varies significantly compared to liquid beef stock.
Determining structural doneness without a thermometer relies entirely on physical resistance and visual cues in the root vegetables. Piercing a carrot or potato chunk with the tip of a paring knife should yield zero mechanical resistance to the center, indicating the starch cells have fully gelatinized. Allowing the mixture to maintain a steady low boil rather than a violent rolling boil ensures the vegetables soften uniformly without breaking apart entirely.
Serving this preparation alongside toasted bread provides textural contrast to the soft starches of the potatoes and turnips. Leftovers keep safely in an airtight container in the refrigerator for up to four days, often improving in depth as the aromatic notes from the onions and black pepper meld further overnight.
