My Hamburger Stew

I love hamburger stew. One day a long time ago I wanted to make it, but I couldn't find a recipe so I kinda made one up. It came out good so I still make it the same way.

I like big chunks of potatoes in my stew. I boil the potatoes first before adding it to the stew. Here's a neat trick I learned. First you score around the middle of the potatoes.

Then you boil them until you can poke a chopstick through them easily. Hey, what happened to the slice marks in the potatoes? Okay, okay so you noticed. I did it wrong. I scored it AFTER I boiled it. You're supposed to score it BEFORE you boil. So just pretend you can see the slice marks.

When done, you put them in ice water for a few seconds.
With this method the skin peels off really easily . . . especially when you do it right.

Anyway, MaryAnn from Gilligan's Island can explain it better than me.

Set the potatoes aside for now. Sautee one chopped onion and about three cloves of minced garlic.

Add 2 lbs. of hamburger and brown.

Add 2 cans of tomato sauce . . .

and 2 cans of beef broth. I didn't have beef broth so I'm using chicken broth instead. In the end I couldn't tell the difference.

Add some frozen vegetables, your cubed potatoes and some flour water for thickening. Soooo easy.