When you need something warm, filling, and easy on the wallet, this Hamburger Stew is a weeknight hero. Packed with everyday pantry staples and simple veggies, it’s the kind of meal that brings everyone to the table fast—and keeps them coming back for seconds.
Some folks call it “poor man’s stew,” but there’s nothing skimpy about the rich flavor and hearty bite in every spoonful. Think classic beef stew vibes, but way faster and easier—done in under an hour, with most of the time being hands-off.
Why You’ll Love This Hamburger Stew
- Comfort food made easy
- One pot, no fuss
- Budget-friendly ingredients
- Perfect for leftovers and meal prep
- Customizable with what’s in your fridge
Ingredients You’ll Need
For the Base:
- Olive oil – just enough to sauté your aromatics
- Onion, celery & garlic – classic stew starters that build great flavor
For the Body:
- Lean ground beef – I go with 85/15 for flavor without excess grease
- All-purpose flour – thickens the stew into a nice, hearty consistency
- Tomato paste – adds deep, savory richness
- Beef broth – use a good-quality low-sodium broth for the best taste
- Worcestershire sauce – a splash of umami that makes a big difference
- Italian seasoning – or any favorite dried herb blend
For the Veggies:
- Yukon gold potatoes – hold up well and get creamy-tender
- Carrots – for color and sweetness
- Frozen peas – tossed in at the end for brightness and texture
- Salt & pepper – season to taste
How to Make Hamburger Stew
Start with the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and celery. Cook until softened, about 5–6 minutes. Stir in the garlic and let it cook just until fragrant.
Brown the beef:
Add the ground beef to the pot, breaking it up with a spoon. Cook until no longer pink.
Thicken it up:
Sprinkle in the flour and stir well, cooking for 1–2 minutes to get rid of the raw flour taste. Add the tomato paste and stir until everything is well coated.
Simmer the stew:
Pour in the beef broth, then add Worcestershire sauce, Italian seasoning, diced potatoes, and chopped carrots. Bring the stew to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the potatoes and carrots are fork-tender.
Finish it off:
Stir in the peas and cook for 3–5 more minutes. Taste and adjust with salt and pepper. Let the stew rest for a few minutes before serving so it thickens slightly.
Recipe Tips & Variations
- Got extra veggies? Toss in diced parsnips, green beans, corn, or even chopped spinach near the end.
- Want a thicker stew? Let it simmer uncovered a little longer.
- Add a pinch of red pepper flakes or smoked paprika for some gentle heat.
- No beef broth? Chicken broth or veggie broth works fine in a pinch.
What to Serve with Hamburger Stew
This is a hearty one-bowl meal all on its own, but a slice of warm crusty bread or flaky biscuit is always a welcome addition. Feeling fancy? Serve it with extra cheesy garlic bread or a crisp side salad tossed in homemade ranch.
Storing & Reheating
Leftovers taste even better the next day. Here’s how to store them:
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stovetop with a splash of broth to loosen things up, or microwave in short bursts.
Final Thoughts
This Hamburger Stew is proof that comfort food doesn’t have to be complicated—or expensive. Whether you’re feeding a family, stocking your freezer, or just want something warm and satisfying without standing over the stove all night, this one’s a keeper. Every bite is cozy, flavorful, and wonderfully nostalgic.
Hamburger Stew
When you need something warm, filling, and easy on the wallet, this Hamburger Stew is a weeknight hero.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 1 pound lean ground beef
- 3 tablespoons flour
- 4 cloves garlic, minced
- 4 cups beef broth, plus more if needed
- 1 tablespoon Worcestershire sauce
- 1 (6 ounce) can tomato paste
- 2 Russet potatoes, peeled and diced
- 4 medium carrots, peeled and sliced
- 1/2 teaspoon Italian seasoning
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a soup pot over medium-high heat. Add the onion and celery and sauté for 5 to 7 minutes until softened.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the ground beef to the pot and cook, breaking it up as you go, until it's fully browned. This should take around 8 minutes.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook it out.
- Mix in the tomato paste until everything is well combined.
- Pour in the beef broth, then add the Worcestershire sauce, Italian seasoning, diced potatoes, and carrots.
- Turn up the heat and bring everything to a boil. Once boiling, reduce to a steady simmer. Cover the pot, leaving the lid slightly ajar, and let it cook for at least 30 minutes. Stir occasionally, and check that the potatoes and carrots are tender. Add more broth if the stew thickens too much.
- If you'd like it even thicker, let it simmer longer with the lid off.
- Stir in the peas, if using, and season the stew with salt and pepper to taste before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 325Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 67mgSodium 803mgCarbohydrates 26gFiber 4gSugar 5gProtein 27g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.