Hamburger Stoup
Hamburger Stoup is a thick beef and vegetable pot that sits somewhere between a soup and a stew, hence the name. Everything goes into one stockpot, and a six hour stay in a low oven does the work without stirring or watching. The rice and potatoes soften into the tomato and broth base, and the recipe makes a very large batch, so it suits feeding a crowd or filling the freezer.
Instructions
Warm a dash of oil in a skillet and cook the chopped onion until it turns translucent and soft.
Add the ground beef to the onions. Cook over the heat, breaking the meat into small crumbles with a spoon, until no pink remains and it is browned.
Tip the beef and onion into a large stockpot. Add the stewed tomatoes, corn, peas, celery, potatoes, both broths, the rice, the salt and the pepper.
Pour in enough water to cover everything by a few inches, which usually takes about 2 cups. Stir so the rice and seasoning are spread through the pot.
Place the pot in a 325°F oven and bake for 6 hours. The potatoes and rice should be completely tender and the liquid thick and well blended.
If you want pasta in the stoup, stir in cooked pasta once the pot is out of the oven, then serve hot.
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