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Hamburger Stew

Nutrivore Score:
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 461kcal
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Ingredients

  • 3 tablespoons olive oil divided
  • 2 medium zucchini peeled and roughly chopped
  • 3 cups beef stock
  • 1 medium onion roughly chopped
  • 3 medium carrots sliced in 1/2 inch rounds
  • 3 stalks celery
  • 2 pounds ground beef
  • 1 bay leaf
  • 1 sprig rosemary fresh
  • 5 sprigs thyme fresh
  • 2 teaspoons salt
  • 1/4 teaspoon ground pepper optional
  • 8 ounces mushrooms sliced
  • 2 plantains green, peeled and cut into 1/2 inch chunks
  • 1/4 cup parsley chopped, for garnish (optional)

Instructions

  • Heat 2 tablespoons of the olive oil in a stockpot or Dutch oven over medium-high heat. Add the zucchini and saute, stirring frequently, until browned and soft, 8 to 10 minutes.
  • Transfer the zucchini to a blender and pour in the stock. Blend on high until completely smooth. 1 to 2 minutes. Set aside.
  • Add the remaining tablespoon of olive oil to the pot. Add the onion, carrots, and celery and saute, stirring frequently, until the onion is starting to caramelize, 7 to 8 minutes.
  • Add the ground beef, bay leaf, rosemary. and thyme to the vegetables, breaking up the meat with a spoon or spatula. Season with the salt and pepper. Brown the meat, stirring infrequently to avoid breaking it up too much, 8 to 10 minutes.
  • Add the mushrooms, plantains, and zucchini puree to the pot and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, for 20 minutes, stirring occasionally. Taste for seasoning and add more salt, if desired.
  • Remove the thyme and rosemary stems and the bay leaf before serving. Garnish with parsley, if desired.

Nutrition

Nutrition Facts
Hamburger Stew
Amount per Serving
Calories
461
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
12
g
Cholesterol
 
98
mg
33
%
Sodium
 
1162
mg
51
%
Potassium
 
1535
mg
44
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
16
g
18
%
Protein
 
36
g
72
%
Vitamin A
 
6243
IU
125
%
Vitamin C
 
31
mg
38
%
Calcium
 
77
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Omit pepper for AIP