Old-Fashioned Hamburger Stew
This old-fashioned hamburger stew is hearty and delicious — it's perfect for chilly evenings! I like to serve it with warm rolls or cornbread.
olive oil
2
tablespoons
ground beef
1
pound
onion, diced
1
medium
russet potatoes, peeled and diced into 1/4-inch pieces
2
large
tomato purée
1
(15 ounce) can
fire-roasted diced tomatoes
1
(14.5 ounce) can
water, divided
13 ½
cups
Italian seasoning
3
tablespoons
beef bouillon granules
2
tablespoons
cooking sherry
2
tablespoons
minced garlic
2
teaspoons
Sriracha sauce
2
teaspoons
Worcestershire sauce
2
teaspoons
ground black pepper
1
teaspoon
garlic powder
1
teaspoon
onion powder
1
teaspoon
red pepper flakes
1
teaspoon
dried rosemary
1
teaspoon
salt
1
teaspoon
bay leaves
2
large
all-purpose flour
¼
cup
frozen mixed vegetables
3
cups
 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
  Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.
  Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.
