This lip-smacking recipe takes a hamburger deluxe (with or without cheese) and deconstructs it into a stupendous stew! It is, without question, one of my new favorite recipe an is sure to please kids and adults of all ages – especially since it’s as easy to make as it is delicious to eat. Whether you top it off with diced dill pickles, red onion or simply more cheese, this Hamburger Deluxe Stew is what’s for dinner.
- 3 tablespoons extra-virgin olive oil
- 2 large (or 3 medium) carrots, peeled and sliced into 1/4-inch thick disks
- 1 red onion, diced (with some reserved for topping, if desired)
- 1 1/2 pounds ground beef (NOTE: the less lean, the better. I used a meatloaf mixture of ground beef, veal and pork but you can make this vegetarian by using a plant-based meat such as Impossible or Beyond brands)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons liquid smoke
- 2 1/2 cups beef broth (you can also use vegetable broth to keep it vegetarian)
- 2 (14.5-ounce) cans diced tomatoes, with their juices
- 1/4 cup ketchup
- 2 tablespoons light or dark brown sugar
- 1 (6-ounce) can tomato paste
- 2 cups shredded Cheddar cheese, plus more for topping (optional)
- 1 cup diced dill pickles along with 1/4 cup of their juices, plus more for topping, optional (I used a 20-ounce jar of Claussen kosher dill "sandwich slices" for easy dicing)
- 1 tablespoon Cajun/Creole/Louisiana seasoning (I use Tony Chachere’s) OR seasoned salt
- Add the olive oil to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the carrots and onion and sauté for 3 minutes. Add the meat and stir until crumbled, another 3 minutes.
- Add the Worcestershire sauce and liquid smoke and stir into the meat and veggies while deglazing the bottom of the pot to get any browned bits up. Allow to simmer for 30 seconds.
- Add the broth, diced tomatoes, ketchup, and brown sugar. Stir well, once again scraping the bottom of the pot, making sure it's free and clear. Secure the lid, move the valve to the sealing position, hit Cancel, and then hit Pressure Cook or Manual at High Pressure for 10 minutes. Quick release when done.
- Stir in the tomato paste, cheese (is using), diced pickles with their juices (if using), and Creole seasoning (or seasoned salt). Stir until fully combined. Ladle into bowls and serve topped with more cheese, red onion and pickles, if desired.
Leaving the cheese out will keep this dairy-free.
Claussen pickles are always found in the refrigerated section of your market (usually in or near the dairy section).
If you want wan element of potatoes in this stew, simply use 1 - 1 1/2 pounds of baby potatoes (either red, yellow and/or white about the size of ping-pong balls), leaves the kins on and quarter them. Add in Step 3 just after stirring the pot and before pressure cooking.
Feel free to add any other toppings you see fit - especially if you want to dunk a buttery, toasted brioche hamburger bun into it!