The Pioneer Woman Tasty Kitchen
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Bread Bowl Hamburger Stew

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Level: Easy

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Description

My updated take on my grandma’s hamburger stew—served in a bread bowl. Full of ground beef and fresh vegetables in a savory, thick broth, it is a hearty and comforting meal.

Ingredients

  • 2 teaspoons Extra Virgin Olive Oil
  • ½ cups Thinly Chopped Celery
  • ½ cups Thinly Chopped Carrots
  • 1 cup Chopped Onion
  • ½ cups Green Beans, Chopped Into 1/2" Pieces
  • 1 clove Garlic, Chopped
  • 1 pound Ground Beef
  • 1 teaspoon Salt
  • 1-¼ teaspoon Black Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Finely Chopped Fresh Rosemary
  • ½ cups Fresh Or Frozen Corn
  • 1 can (14 1/2 Oz. Size) Low Sodium Beef Broth, Divided
  • 2 Tablespoons Cornstarch
  • 2 teaspoons Maggi Seasoning (or Soy Sauce)
  • 4 whole (13 Oz. Size) Crusty Bread Boule

Preparation

Add oil to a preheated large pan on medium heat. Add celery, carrots, onion, green beans and garlic. Cook for 3 minutes, stirring frequently. Move all the vegetables to one side of the pan and slightly slide that portion of the pan off the burner. Increase heat to medium high. Add ground beef to the empty portion of pan. Cook meat, breaking it up into small chunks as it browns. As the meat cooks, stir the vegetables a couple of times to prevent the bottom from browning.

When the meat is almost all the way cooked, add salt, pepper, garlic powder, onion powder, thyme, rosemary and corn. Slide the pan back over the heat and incorporate the vegetables into the meat mixture and cook until all of the beef is brown. Reserve 1/2 cup of beef broth and add the remaining to the pan. Add Maggi Seasoning. Stir. Allow it to come to a boil. Cover and reduce heat to medium low. Simmer for 15 minutes or until vegetables are tender.

In the meantime, hollow out the bread boules: Use a serrated knife to slice off the top quarter to third of each loaf of bread. Use your hands to pull out the interior, leaving a wall at least 3/4” thick. Set aside.

Next, add cornstarch to the reserved beef broth. Stir until smooth.

After 15 minutes of simmering, increase heat to bring stew to a harder boil. Stir in the cornstarch mixture. Allow to boil and thicken for a minute or two. Remove from heat. Pour stew into bread bowls just before serving.

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