What the heck is this?
Hamburger stew is that hearty, humble, weeknight lifesaver that tastes like nostalgia in a bowl. We’re talking ground beef simmered with tender potatoes, carrots, tomatoes, and cozy spices—all in a thick, savory broth. It’s like beef stew’s quicker, easier, less fussy cousin (the one who brings casseroles to every family gathering). This stew is warm, satisfying, and surprisingly packed with flavor, thanks to simple ingredients that just do their thing beautifully when left to simmer.
Why You’ll Love This Recipe
It’s easy, economical, and perfect for feeding a crowd—or meal prepping like a pro. One pot, pantry staples, and minimal prep time are all it takes to get a big ol’ pot of cozy on the table. It freezes like a dream, makes your house smell amazing, and tastes even better the next day. Whether you’re feeding picky kids, college roommates, or just your own need for comfort, this stew delivers every time.
The Good Stuff You’ll Need
- 1 lb ground beef (lean or regular—whatever you’ve got)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or use water + bouillon)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- Optional: ½ cup frozen peas or corn (add near the end)
Let’s Do This
- Brown the beef: In a large Dutch oven or soup pot, cook the ground beef over medium-high heat until browned. Break it up with your spoon, then drain off any excess grease if needed.
- Add aromatics: Stir in the chopped onion and garlic. Cook until softened, about 3–4 minutes.
- Veggie time: Toss in the carrots, potatoes, and celery. Stir everything together and cook for another 5 minutes, just to give the veggies a head start.
- Tomato base: Add the diced tomatoes (with their juices), tomato paste, beef broth, thyme, paprika, salt, and pepper. Stir well to combine.
- Simmer and stew: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 30–35 minutes, or until the potatoes and carrots are tender and the stew is thick and cozy.
- Optional add-ins: Stir in frozen peas or corn in the last 5 minutes for a little sweet pop and color.
- Taste and serve: Adjust salt and pepper to taste. Serve hot with crusty bread, biscuits, or just straight from the bowl like a 1950s diner special.
Serving Suggestions
Scoop it into bowls with buttery cornbread on the side, spoon it over mashed potatoes (yes, double carb it), or ladle it into a thermos for work lunch. A sprinkle of shredded cheddar on top? Absolutely. Bonus points for a pickle on the side, diner-style.
Switch It Up
- Sub the ground beef with ground turkey, chicken, or even plant-based crumbles.
- Want it thicker? Stir in a cornstarch slurry or mash a few of the potatoes right in the pot.
- Add a dash of Worcestershire sauce or a splash of red wine for extra depth.
- Love spice? A few red pepper flakes or a dollop of hot sauce brings the heat.
Make-Ahead Tips
Store leftovers in the fridge for up to 5 days. The flavor only improves! Reheat gently on the stove or in the microwave. Freezes beautifully—just cool completely, portion into containers, and freeze for up to 3 months.
Questions People Actually Ask
Can I use frozen veggies? Totally—just toss them in during the last 10 minutes of simmering.
Is it gluten-free? Yes, as long as your broth and tomato paste are certified GF.
Can I make this in the slow cooker? Yes! Brown the beef and aromatics first, then dump everything into the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Hamburger Stew: The Cozy, Budget-Friendly Bowl That Tastes Like a Hug
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Hamburger stew is that hearty, humble, weeknight lifesaver that tastes like nostalgia in a bowl. We’re talking ground beef simmered with tender potatoes, carrots, tomatoes, and cozy spices—all in a thick, savory broth. It’s like beef stew’s quicker, easier, less fussy cousin (the one who brings casseroles to every family gathering). This stew is warm, satisfying, and surprisingly packed with flavor, thanks to simple ingredients that just do their thing beautifully when left to simmer.
Ingredients
1 lb ground beef (lean or regular—whatever you’ve got)
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and chopped
3 medium potatoes, peeled and diced
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
4 cups beef broth (or use water + bouillon)
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon black pepper
Salt, to taste
Optional: ½ cup frozen peas or corn (add near the end)
Instructions
Brown the beef: In a large Dutch oven or soup pot, cook the ground beef over medium-high heat until browned. Break it up with your spoon, then drain off any excess grease if needed.
Add aromatics: Stir in the chopped onion and garlic. Cook until softened, about 3–4 minutes.
Veggie time: Toss in the carrots, potatoes, and celery. Stir everything together and cook for another 5 minutes, just to give the veggies a head start.
Tomato base: Add the diced tomatoes (with their juices), tomato paste, beef broth, thyme, paprika, salt, and pepper. Stir well to combine.
Simmer and stew: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 30–35 minutes, or until the potatoes and carrots are tender and the stew is thick and cozy.
Optional add-ins: Stir in frozen peas or corn in the last 5 minutes for a little sweet pop and color.
Taste and serve: Adjust salt and pepper to taste. Serve hot with crusty bread, biscuits, or just straight from the bowl like a 1950s diner special.
Notes
Sub the ground beef with ground turkey, chicken, or even plant-based crumbles.
Want it thicker? Stir in a cornstarch slurry or mash a few of the potatoes right in the pot.
Add a dash of Worcestershire sauce or a splash of red wine for extra depth.
Love spice? A few red pepper flakes or a dollop of hot sauce brings the heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~390 kcal per serving
- Fat: ~18g
- Carbohydrates: ~28g
- Protein: ~24g