Hamburger Stew Recipe

There’s something about a hearty stew that just feels like a hug in a bowl, right? This Hamburger Stew is one of those recipes that has a way of warming you up from the inside out. It’s perfect for chilly nights, easy enough to whip up on a weeknight, and it’s packed with those savory, classic flavors that instantly make you feel at home. What makes this stew extra special is its versatility—you can adapt it with whatever veggies you have on hand and even adjust the thickness to your liking. Plus, it’s a one-pot wonder, which means less time doing dishes (always a win, in my book).

this RECIPE

A trip down memory lane 🍲

This stew takes me straight back to my grandma’s kitchen. She wasn’t much of a fancy cook, but she sure knew how to throw together something delicious with whatever she had in the pantry. I remember coming in from playing outside, cold and hungry, and being greeted by the rich aroma of onions and garlic sautéing away on the stove. She’d stir the pot with that well-worn wooden spoon of hers, and somehow, the whole house smelled like comfort. Every spoonful was cozy, filling, and full of those simple, rustic flavors that make you want to go back for seconds (or thirds).

The story behind hamburger stew

Hamburger stew has been around for ages, a beloved staple of homes everywhere—part of that tradition of making a little go a long way. Back in the day, this dish was often made to stretch a pound of ground beef and whatever vegetables were available. Over time, it became a go-to recipe for busy families because it’s affordable, filling, and endlessly adaptable. While it started as a practical dish, it’s also one that has earned its place in the comfort food hall of fame, especially as we’ve all learned the value of simple, budget-friendly meals that still taste amazing.

Let’s talk ingredients: the stars of the show

• Lean ground beef: This is the backbone of the stew. You want something that will give it richness but not overwhelm it with grease. If you’ve got ground turkey or chicken on hand, those work too (though I prefer the beef for its flavor). Just make sure to drain any excess fat if you’re using something with a higher fat content.
• Onions, celery, and garlic: These veggies are the flavor base. They create that aromatic foundation that builds the stew up from something simple to something mouth-watering. Shallots or leeks are great alternatives if you’re out of onions.
• Tomato paste: Adds a deep, rich flavor that balances the beefy broth perfectly. If you’re out, you can swap in a bit of crushed tomatoes or even ketchup in a pinch (trust me, I’ve tried).
• Potatoes and carrots: These hearty root vegetables make the stew filling and give it that stick-to-your-ribs quality we all love. Yukon golds are a good sub for Russet potatoes, and you can throw in parsnips or sweet potatoes if you’re feeling adventurous.
• Frozen peas (optional): I’m a fan of adding peas at the end for a pop of sweetness and color, but if peas aren’t your thing, you can totally leave them out.
• Worcestershire sauce and Italian seasoning: These give the stew that umami depth, and the herbs make everything taste just a little more complex. You can adjust the seasonings based on what you’ve got (oregano, thyme, or even rosemary work here).

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you’ll need a large soup pot or Dutch oven—something sturdy enough to handle the long simmering time without burning. If you don’t have one, a deep skillet with a lid could work in a pinch, though you’ll need to watch the liquid level more carefully.

You’ll also need a sharp knife for chopping the vegetables. Trust me, a good knife makes a world of difference, especially when dealing with tough veggies like potatoes and carrots. Finally, a wooden spoon or spatula is perfect for stirring and breaking up the ground beef, though any good spoon will do the trick.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Start with the aromatics: Heat the olive oil in your soup pot over medium-high heat. Toss in your finely chopped onions and celery, stirring occasionally for about 5-7 minutes until they get soft and just a little golden. Then, stir in your garlic and cook it for just 30 seconds—any longer and it can burn, which gives the stew a bitter flavor (yep, made that mistake before).
2. Brown the beef: Add the ground beef to the pot and start breaking it up with your spoon. Let it cook until it’s nicely browned all over, about 8 minutes. Browning the meat adds so much flavor, so don’t rush it. If you see a lot of fat in the pot, you can drain some off, but I usually leave a little for richness.
3. Add the flour and tomato paste: Sprinkle the flour over the beef and veggies, and stir it in. Cook this for a minute or two—it’ll help thicken the stew later on. Then, stir in the tomato paste. Don’t skip this part, as it really intensifies the flavor!
4. Simmer the stew: Pour in the beef stock, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Bring everything to a boil, then reduce the heat to a simmer. Pop the lid on (but leave it slightly open to let steam escape), and let the stew cook for about 30 minutes, stirring occasionally. If it gets too thick, just add a splash more stock. If you like a thicker stew, let it go uncovered for the last 10 minutes or so.
5. Finish with peas and seasoning: In the last couple of minutes, stir in your peas (if using). Season the stew with salt and pepper to taste. And don’t be shy with the pepper—I think a little extra gives it a nice kick.

Fun variations you can try

• Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend, or skip it entirely and use a slurry made from cornstarch and water to thicken the stew at the end.
• Vegan option: Use plant-based ground beef, vegetable broth instead of beef stock, and skip the Worcestershire sauce (or use a vegan version). It’ll still have that hearty, comforting vibe.
• Seasonal variations: In the summer, you could swap the potatoes for zucchini or summer squash. In fall, I love adding chunks of butternut squash or even some parsnips for extra sweetness.
• Spice it up: If you like a bit of heat, try adding a pinch of red pepper flakes or a splash of hot sauce.

How to serve and make it look fancy

For serving, I like to ladle the stew into deep bowls and garnish it with a sprinkle of fresh parsley or even a dollop of sour cream for extra richness. You can serve it with crusty bread on the side to soak up all that delicious broth, or even over rice if you want to stretch the meal a bit further. If you’re feeling fancy, a drizzle of olive oil on top adds a lovely, silky finish.

Perfect drink pairings

Since this stew is rich and savory, a bright, citrusy drink pairs beautifully. I love serving it with a glass of sparkling water with lemon or lime. For something a bit more festive, try a ginger ale or a sparkling apple cider. If you’re serving it at a dinner party, a warm, spiced apple cider can complement the hearty flavors of the stew, especially in the colder months.

Storing and reheating tips

This stew actually tastes even better the next day, once the flavors have had time to meld together. Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, just pop it back on the stove over medium heat until warmed through, adding a little extra broth or water if it’s too thick. If you want to freeze it, let the stew cool completely first, then store it in freezer-safe containers for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating.

Scaling the recipe for more (or fewer) servings

This recipe makes about 4 hearty servings, but it’s super easy to scale up or down. If you’re cooking for a crowd, just double the ingredients and be sure to use a large enough pot. The only thing to watch out for when scaling down is to keep an eye on the cooking time—if you’re making a smaller batch, it might cook a little faster, so start checking the tenderness of the veggies a bit earlier.

Frequently asked questions

1. Can I make this in a slow cooker? Absolutely! Just brown the beef and sauté the onions, garlic, and celery first. Then transfer everything to the slow cooker, add the rest of the ingredients (except the peas), and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the peas right at the end.
2. What if I don’t have beef stock? You can use chicken or vegetable broth instead. In a pinch, even water with a beef bouillon cube works!
3. Can I add other vegetables? Definitely! Feel free to toss in green beans, corn, or bell peppers. Just adjust the cooking time as needed.
4. How can I make it thicker? If you like a thicker stew, leave the lid off for the last 10 minutes of cooking. You can also mash a few of the potatoes against the side of the pot to help thicken the broth.
5. Can I use fresh peas instead of frozen? Sure! Just add them in the last few minutes of cooking, so they stay bright and sweet.

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