Ingredients
- 1 pound hamburger browned, then drained
- 1 large onion, cut in medium-size pieces (bigger than diced)
- 4-5 russet potatoes, cleaned and cut into medium-size pieces
- 4-5 carrots, cleaned and sliced
- 1 - 10 1/2 oz can of chicken and rice condensed soup
- 1- 10 1/2 can of vegetable beef condensed soup
- 1 envelope of dry brown gravy mix (optional, but gives a nice, richer flavor)
- salt & pepper to taste
Recipe Description
While I love stews cooked all day in the Crock-Pot, I recently tried this oven-baked version. Preps in about 20 minutes, then bakes for one hour! Lots of ways to vary this recipe, so don't be afraid to add your favorites. I used the basics: hamburger, potatoes, carrots, and onions; probably items you have on hand! I also used my small, round blue-speckled enamel roaster -- I'm just nostalgic like that!
Great with a crusty bread or side of cornbread. Hope you enjoy this one!
Recipe Directions
I used my small blue-enamel roaster, but any stove-to-oven dutch-style pot will work. Brown the hamburger in the roaster/pot on the stove top. As it's cooking prepare the veggies. Drain the hamburger of excess grease (leave a little in -- that's the flavor!) Add the onions to the pot and cook for 3-4 minutes, scraping the goodies off the bottom of the pot.
Preheat the oven to 350 degrees. Add remaining ingredients: potatoes, carrots, canned soups, brown gravy mix (if using), generously season with salt & pepper. Add at least 1 to 1 1/2 soup cans of water. Stir to combine.
Cover and bake for 60 minutes. Serve with crusty bread or cornbread.
This recipe is easy to adapt to what you may have on had -- if you like green beans or other veggie -- add those! I also like halved or quartered fresh mushrooms! If you like other spices, I like a little thyme ...
