Hamburger Stew

I never appreciated this dish when I was young. But when I became older and had to make the grocery money spread farther, I came to truly appreciate this meal. I am particularly fond of this version, my Dad's version, of Hamburger Stew.

• 2-3 lbs chuck burger
• 6 medium-sized carrots, peeled and cut into 1" pieces
• 1 large onion, diced
• 6 medium Yukon gold or red potatoes,  diced
• 1 small turnip, diced
• 2 small parsnips, diced
• 1/2 medium cabbage, sliced
• 2 cans of tomato soup 
• 4 tbsp cornstarch

1. Water just to cover the mixture
2. Cook the meat, breaking it down into large chunks until browned.
3. Drain and set aside
4. Place all the vegetables into the pot
5. Add just enough water to cover the top of the items in the pot.
6. Bring to a boil and reduce to simmer and cook for 2 hours or until the potatoes and carrots are fork-tender but not completely cooked.
7. Add in the tomato soup and simmer for one more hour.
8. Mix cornstarch with a little water and pour in the mixture to thicken.

SPICES SUGGESTED:

Worcestershire sauce

Salt

Pepper

Italian Blend

Smokey seasoning