Dr. Loo’s Stew

by | Jan 21, 2026 | Recipes, Nutrition

Dr. Loo’s Stew

Dr. Loo’s Stew is a classic hamburger stew from the 1930’s with a modern twist. It is core plan approved and budget friendly. It can be made into an advanced plan by swapping out potatoes for turnips or parsnips, and substituting the corn for yellow bell peppers.

Ingredients

  • 2 lb. grassfed ground beef or buffalo
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 28 oz. diced or crushed tomatoes (fire roasted or regular)
  • 2 cups beef stock or beef broth
  • 3 small red potatoes, peeled and cubed
  • 4 carrots, peeled and chopped
  • 1 can green beans
  • 1 can corn
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 tsp. black pepper, more to taste
  • 2 tsp. dried parsley flakes
  • 1/2 tsp. ground oregano
  • 1/4 tsp. cayenne pepper, more to taste

Directions:

1. Brown the meat with the onion, and garlic in a large pot over medium-high heat. Remove the pot from the heat and drain off as much fat as you can.

2. Return the pot to the heat and add the rest of the ingredients: tomatoes, beef stock or broth, carrots, red potatoes, salt, pepper, and spices. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for roughly 15 minutes more, until potatoes are fork tender but NOT mushy.

3. Drain corn and green beans, then add to the stew and gently mix in. Let boil 5 more minutes. Take off heat, season to taste if needed, and serve.