Comforting Hamburger Stew

I didn’t discover hamburger stew until I was in my thirties and desperately needed a weeknight dinner that wouldn’t dirty every pot in my kitchen. My mom was more of a casserole person, so this simple one-pot wonder never made it to our dinner table.

That’s a shame, because hamburger stew is exactly what busy families need—ground beef, vegetables, and broth all simmered together in one pot. No fancy techniques required, just brown the meat and let everything bubble away while you help with homework or fold laundry.

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What Kind of Ground Beef Should I Use?

For hamburger stew, lean ground beef works best since you’ll be simmering it for a while and don’t want excess grease floating on top. I’d recommend going with 90/10 or 85/15 ground beef – this gives you enough fat for flavor without making your stew too greasy. Ground chuck is a great option if you can find it, as it has good flavor and the right fat content. If you only have fattier ground beef like 80/20, just be sure to drain off any excess fat after browning it, or you might end up with an oily stew that needs constant skimming.

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Options for Substitutions

This comforting hamburger stew is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap the ground beef for ground turkey, ground chicken, or even ground pork. If using leaner meats like turkey, you might want to add an extra tablespoon of olive oil to prevent sticking.
• Russet potatoes: Red potatoes or Yukon golds work great too. Red potatoes hold their shape better, while Yukons add a creamier texture. Cut them about the same size for even cooking.
• Beef broth: Chicken broth or vegetable broth can step in if that’s what you have. The flavor will be a bit lighter, but still tasty.
• Celery: If you’re not a celery fan, try chopped bell peppers or just add more carrots and onions for extra flavor and crunch.
• Frozen peas: Swap these for frozen corn, green beans, or mixed vegetables. You can also skip them entirely if you prefer a simpler stew.
• Italian seasoning: No Italian seasoning? Mix together dried basil, oregano, and thyme, or use whatever dried herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with hamburger stew is not browning the ground beef properly – you want to break it into small pieces and let it develop a nice brown color before adding other ingredients, which builds the flavor foundation for your entire stew.

Another common error is adding the potatoes too early, causing them to break down and make your stew thick and glumy instead of having distinct tender chunks, so add them during the last 20-25 minutes of cooking time.

Don’t skip the step of cooking the flour with the beef for a minute or two after browning – this prevents that raw flour taste and helps thicken your stew naturally.

Finally, resist the urge to add the frozen peas until the very last 5 minutes of cooking, since they only need to heat through and will turn mushy if cooked too long.

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What to Serve With Hamburger Stew?

This hearty hamburger stew is pretty much a complete meal on its own, but I love serving it with some warm, crusty bread or dinner rolls for soaking up all that rich broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the heartiness of the stew and adds a fresh crunch. If you want to make it even more filling, try ladling the stew over a scoop of mashed potatoes or serving it alongside some buttery cornbread. For a cozy touch, I sometimes sprinkle some shredded cheddar cheese on top and serve it with crackers on the side.

Storage Instructions

Refrigerate: This hearty hamburger stew gets even better after a day or two in the fridge! Store it in an airtight container and it’ll keep fresh for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or having leftovers ready for busy weeknights.

Freeze: You can definitely freeze this stew for up to 3 months in freezer-safe containers or bags. Just keep in mind that the potatoes might get a little softer after freezing, but the taste will still be great. I like to freeze it in individual portions so I can grab just what I need.

Warm Up: Reheat your stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of beef broth or water if it’s gotten too thick. In the microwave, heat on medium power and stir every minute or so to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 85-100 g
• Fat: 45-55 g
• Carbohydrates: 195-215 g

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 lb lean ground beef
• 3 tbsp all-purpose flour
• 1 can (6 oz) tomato paste
• 4 cups beef broth, plus more as necessary
• 1 tbsp worcestershire sauce
• 1/2 tsp italian herb blend
• 2 russet potatoes, peeled and diced
• 4 medium carrots, peeled and sliced
• 1 cup frozen peas (optional)
• Salt and pepper, to taste

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped

Heat the olive oil in a large soup pot over medium-high heat.

Add the chopped onion and celery, then sauté for 5-7 minutes until the vegetables have softened and are becoming translucent.

Step 2: Add Garlic and Brown the Beef

• 4 garlic cloves, minced
• 1 lb lean ground beef

Stir in the minced garlic and sauté for about 30 seconds, just until fragrant.

Immediately add the lean ground beef and cook, breaking it up with your spoon, until the meat is fully browned, about 8 minutes.

Step 3: Incorporate Flour and Tomato Paste

• 3 tbsp all-purpose flour
• 1 can (6 oz) tomato paste

Sprinkle the all-purpose flour over the browned beef mixture and stir well.

Cook for 1-2 minutes, stirring often, until the flour is fully incorporated and lightly toasted.

Add the tomato paste and mix to combine.

This helps thicken the stew base and add rich tomato flavor.

Step 4: Add Broth, Seasonings, and Vegetables

• 4 cups beef broth, plus more as necessary
• 1 tbsp Worcestershire sauce
• 1/2 tsp Italian herb blend
• 2 russet potatoes, peeled and diced
• 4 medium carrots, peeled and sliced

Pour in the beef broth and add the Worcestershire sauce, Italian herb blend, diced potatoes, and sliced carrots.

Increase the heat to high, bringing the mixture to a boil.

Then reduce the heat to maintain a rapid simmer.

Cover the pot partially (lid slightly open) and simmer for at least 30 minutes, stirring occasionally, until the potatoes and carrots are tender and the stew has thickened to your liking.

Add extra beef broth if it gets too thick, or simmer uncovered longer for a thicker texture.

I like to taste the stew halfway through and adjust the seasoning if needed.

Step 5: Finish with Peas and Seasoning

• 1 cup frozen peas (optional)
• salt and pepper, to taste

Stir in the frozen peas at the end, allowing them to heat through for a minute or two.

Season the stew with salt and pepper to taste before serving.

For a touch of freshness, I sometimes add a sprinkle of chopped fresh parsley at the end if I have it on hand.

Comforting Hamburger Stew

Delicious Comforting Hamburger Stew recipe with step-by-step instructions.

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Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 lb lean ground beef
• 3 tbsp all-purpose flour
• 1 can (6 oz) tomato paste
• 4 cups beef broth, plus more as necessary
• 1 tbsp Worcestershire sauce
• 1/2 tsp Italian herb blend
• 2 russet potatoes, peeled and diced
• 4 medium carrots, peeled and sliced
• 1 cup frozen peas (optional)
• salt and pepper, to taste

Instructions

 

• Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and celery, then sauté for 5-7 minutes until the vegetables have softened and are becoming translucent.
• Stir in the minced garlic and sauté for about 30 seconds, just until fragrant. Immediately add the lean ground beef and cook, breaking it up with your spoon, until the meat is fully browned, about 8 minutes.
• Sprinkle the all-purpose flour over the browned beef mixture and stir well. Cook for 1-2 minutes, stirring often, until the flour is fully incorporated and lightly toasted. Add the tomato paste and mix to combine. This helps thicken the stew base and add rich tomato flavor.
• Pour in the beef broth and add the Worcestershire sauce, Italian herb blend, diced potatoes, and sliced carrots. Increase the heat to high, bringing the mixture to a boil. Then reduce the heat to maintain a rapid simmer. Cover the pot partially (lid slightly open) and simmer for at least 30 minutes, stirring occasionally, until the potatoes and carrots are tender and the stew has thickened to your liking. Add extra beef broth if it gets too thick, or simmer uncovered longer for a thicker texture. I like to taste the stew halfway through and adjust the seasoning if needed.
• Stir in the frozen peas at the end, allowing them to heat through for a minute or two. Season the stew with salt and pepper to taste before serving. For a touch of freshness, I sometimes add a sprinkle of chopped fresh parsley at the end if I have it on hand.