Cheeseburger Stew

Ready in 45 minutes

Yummy soup inspired by a recipe from a friend.

"This was pretty easy to make, with a few changes it could be more healthy, like swapping fat-free evaporated milk for the regular milk, and using light velveeta, and vegetable broth instead of beef (I'd probably add low-sodium worcestershire to it if I did that though). Also, this could feed a lot of people, a little fills you up pretty quickly due to the potatoes. It's a great winter time meal, that even my hubby likes."

- Minerva79

Top-ranked recipe named "Cheeseburger Stew"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 lb ground beef; extra lean
1 whole onion; yellow, minced
1 cup celery; chopped
1 cup carrot; coined (sliced to create coins)
1 teaspoon basil; dried
1 teaspoon parsley; dried
1 teaspoon seasoned salt; or to taste
1 dash pepper; or to taste
1 bag hashbrowns; 30oz bag frozen
3 cups beef stock; low-salt, low-fat,
1/2 teaspoon dry mustard
2 cups milk
8 oz velveeta; cubed
1 cup beef stock; optional
grape tomatoes; sliced, optional for garnish
green onion; optional for garnish

Original recipe makes 8 Servings

Servings  

Preparation

Brown the beef in a large soup pot with the onion, celery, carrot, basil, and parsley. The onions should be close or all the way to translucent when you move to the next step.

Add the beef stock, seasoned salt, pepper, mustard and hash browns. Fold this mixture together and get up to a simmer on medium high heat, stirring frequently. Once simmering, cover and let simmer over medium to low heat for almost 30 minutes. You'll want to check it to make sure it doesn't stick too much on the bottom of the pan. If it gets too thick, use the 1 cup reserved beef stock. Before moving on to the next step make sure the carrots and potatoes are done. Neither one of those ingredients should be bite-y or crunchy still.

The next step is to add the milk and Velveeta, and stir until completely melted.

I like to enjoy this with some sliced tomatoes and green onion on top.

Notes

Don't be afraid to add more beef stock to this if you need it. I call this a stew because it is hearty, and can get really thick because of the potatoes, so if you want it more thinned out, just add more stock, and sprinkle a little more of the seasonings you like to compensate.

Credits

Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 384 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was pretty easy to make, with a few changes it could be more healthy, like swapping fat-free evaporated milk for the regular milk, and using light velveeta, and vegetable broth instead of beef (I'd probably add low-sodium worcestershire to it if I did that though). Also, this could feed a lot of people, a little fills you up pretty quickly due to the potatoes. It's a great winter time meal, that even my hubby likes.
Minerva79 3 years ago
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