There’s something absolutely magical about a steaming bowl of hamburger stew on a chilly evening. This classic comfort food has been warming families for generations, and for good reason – it’s hearty, satisfying, and so incredibly easy to make. The beauty of hamburger stew lies in its simplicity and versatility. Ground beef simmers with tender vegetables, creating a rich, savory broth that’s pure comfort in a bowl.
What I absolutely love about this recipe is how forgiving it is. Whether you’re a seasoned home cook or just starting your culinary journey, you can create restaurant-quality results right in your own kitchen. The flavors develop beautifully as everything cooks together, and your entire home will smell absolutely divine. This is the kind of meal that brings everyone to the dinner table and has them asking for seconds – and thirds!
I’ve been making this hamburger stew recipe for years, and I’ve perfected it to create the most delicious, deeply flavored version possible. The secret is in browning the meat properly, building a flavorful base with aromatics, and letting everything simmer together until the potatoes are perfectly tender. Unlike some stew recipes that require hours of cooking, this one comes together in about an hour, making it perfect for busy weeknights.
This stew is wonderfully versatile and pairs beautifully with so many sides. You might enjoy it alongside Green Bean and Bacon for a complete meal, or serve it with crusty bread for soaking up every last drop of that delicious broth. If you’re looking for other comfort food options, check out my Chicken Alfredo Recipe or my Heavy Cream Alfredo Sauce Recipe for equally satisfying dishes.
For more inspiration on this classic dish, check out Bon Appétit’s beef stew guide and Serious Eats’ hamburger stew variations. You can also find helpful tips at New York Times’ beef stew techniques.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 medium russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, diced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup fresh or frozen peas
- 2 tablespoons cornstarch (optional, for thickening)
- 3 tablespoons cold water (if using cornstarch)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering and hot, add the ground beef in batches, breaking it up with a wooden spoon as it cooks. Don’t overcrowd the pot – work in 2-3 batches if necessary to ensure proper browning rather than steaming.
- Continue cooking the beef until it’s completely browned and no pink remains, about 8-10 minutes total. Once browned, use a slotted spoon to transfer the cooked beef to a plate, leaving about 2 tablespoons of the drippings in the pot. If there’s excess fat, drain some of it off.
- Reduce the heat to medium and add the diced onion to the pot with the beef drippings. Sauté the onion, stirring frequently, until it becomes translucent and fragrant, about 3-4 minutes. This creates a beautiful aromatic base for your stew.
- Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent it from burning. The garlic should become very fragrant and slightly golden.
- Stir in the tomato paste and cook for about 1-2 minutes, allowing it to caramelize slightly against the bottom of the pot. This adds incredible depth of flavor to your stew.
- Add the diced celery and carrots to the pot, stirring everything together. Cook for about 3-4 minutes, allowing the vegetables to start releasing their flavors.
- Pour in the beef broth, scraping up any flavorful browned bits stuck to the bottom of the pot – this is called deglazing and it adds so much flavor. Add the diced tomatoes with their juice, Worcestershire sauce, dried Italian seasoning, paprika, and bay leaf.
- Return the cooked ground beef to the pot and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered.
- Add the cubed potatoes to the pot. Simmer everything together for about 25-30 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Add the frozen peas to the pot and stir gently. Continue simmering for another 5 minutes until the peas are heated through.
- Taste the stew and season generously with salt and black pepper to your liking. Remember that you can always add more seasoning, but you can’t remove it, so taste as you go.
- If you prefer a thicker stew, mix the cornstarch with cold water to create a slurry. Stir this mixture into the simmering stew and cook for another 2-3 minutes until the broth thickens. If you prefer a brothier consistency, skip this step entirely.
- Remove the bay leaf before serving. Ladle the hot stew into bowls and serve immediately while piping hot, optionally garnished with fresh parsley or additional black pepper if desired.
Pro Tips
Freezing Instructions: This stew freezes wonderfully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers or bags. Leave a little headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, adding a splash of broth if needed.
Vegetable Variations: Feel free to customize this recipe based on what you have on hand or your family’s preferences. Green beans work beautifully, as do diced bell peppers, corn, or zucchini. Add heartier vegetables earlier in cooking and more delicate ones toward the end.
Broth Options: Use homemade beef broth for the deepest flavor, but quality store-bought broth works perfectly fine. Vegetable broth creates a lighter version, and chicken broth adds a different but equally delicious flavor profile.
Thickness Adjustment: The cornstarch slurry is completely optional. Some people love a brothier stew while others prefer it thicker and more stew-like. Adjust based on your preference.
Make-Ahead Tip: You can brown the meat and prep all the vegetables up to 24 hours ahead. Store them separately in the refrigerator and assemble when ready to cook.
Serving Suggestions: Serve with crusty bread for soaking up the delicious broth, over egg noodles or rice, or alongside a simple green salad for a complete meal.
Seasoning Note: Taste and adjust seasoning throughout cooking rather than all at once. Different broths have varying salt levels, so season gradually.
Warmth Serving: Always serve in warmed bowls for the best experience. This keeps the stew hot longer and makes it more enjoyable.
Left Side Cook: If your stovetop has hot spots, cook on a medium burner rather than high heat to ensure even cooking and prevent scorching on the bottom.