This Hamburger Stew has all the classic ingredients for a warming fall soup—beef, potatoes, carrots, onions, and peas. The fifth taste—umami—is added with soy sauce and Worcestershire sauce, giving it a lip-smacking flavor. It can cook all day in the slow cooker, or just a few hours—either way, you’ll be eating this savory Hamburger Stew with little fuss as the slow cooker does most of the work.
Ingredients• 2 pounds russet potatoes, peeled and diced into 1-inch cubes • 1/2 pound carrots, peeled and sliced • 1 yellow onion, diced • 2 cloves garlic, minced • 1/2 teaspoon dried rosemary • 1/4 teaspoon black pepper, freshly cracked • 1/2 teaspoon dried thyme • 1 pound ground beef • 1 (15 ounce) can stewed tomatoes • 2 tablespoons Worcestershire sauce • 2 cups beef broth • 1 tablespoon soy sauce • 1 cup frozen peas
Add the potatoes, carrots, onion, garlic, rosemary, pepper, and thyme to a slow cooker.
In a skillet over medium heat on the stove-top, brown the ground beef and drain the excess fat.
Add the drained and browned beef to the slow cooker along with the can of stewed tomatoes, including the juices.
Add the Worcestershire sauce, beef broth, and soy sauce to the slow cooker. Stir the contents of the slow cooker briefly to evenly combine the ingredients.
Place the lid on the slow cooker and cook on high heat for 4 hours, or on low heat for 8 hours.
After cooking, remove the lid and stir the stew.
Use the back of the spoon to mash the potatoes to thicken the stew.
Add in the frozen peas and stir to combine.