Easy Hamburger Stew Recipe

This stew is the kind of dinner that makes the whole house inhale a little louder — saucy, beefy, and stupidly comforting. It’s basically browned ground beef simmered with tomatoes, broth, veggies and a handful of pantry tricks so it tastes like you simmered it all day, even though you didn’t. Perfect for nights when you want cozy without the fuss.

My little family absolutely loses it over this. My kid asks for “that red beef soup” like it’s a national holiday, and my husband will come home, grab a spoon straight from the pot, and pretend he’s just checking the seasoning (he’s not). It became our go-to after one chaotic week where takeout failed us and the pantry saved the day — now it’s in rotation, and I often catch myself making double batches because everyone sneaks second helpings.

Kitchen Talk

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This recipe is forgiving in the best way. I’ve browned meat till it had those crispy bits, and the stew still turned out great. Once I forgot the Worcestershire and panicked — but a splash of soy and a pinch of sugar saved it and we never spoke of the lapse again. I’ve also thrown in frozen peas at the end, because fresh peas are great, but frozen peas are also a life hack when life is asking too much of you.

Shopping Tips

– Protein: Buy 80/20 ground beef if you want richer flavor and a slightly thicker mouthfeel; leaner beef works fine but add a little oil when browning.
– Vegetables: Look for firm carrots and potatoes without soft spots; they hold up in simmering better than older produce.
– Canned Goods: Use plain diced tomatoes or tomato sauce depending on how chunky you want the stew; low-sodium broth gives you control over final salt.
– Spices: Keep dried oregano, thyme, and a bay leaf on hand — they’re tiny but do heavy lifting for the flavor.
– Dairy: If you like a creamier finish, a splash of half-and-half or a pat of butter at the end smooths everything out.

Prep Ahead Ideas

– Chop onions, carrots, and potatoes the night before and store them in an airtight container in the fridge so dinner is basically assembly.
– Brown the beef ahead and cool it quickly; store in the fridge for up to 2 days or freeze for longer.
– Mix up a seasoning jar (salt, pepper, oregano, garlic powder) so you’re not measuring spices during the chaos.
– Use clear, stackable containers so you can pull the whole meal from the fridge or freezer and go straight to the stove.

✔Time-Saving Tricks

– Use frozen mixed vegetables for an instant veggie boost — toss them in at the end so they stay bright.
– Pressure cooker or Instant Pot: brown right in the pot, then quick-cook for a meal that’s done faster than simmering on the stove.
– Swap potatoes for quick-cooking diced sweet potato or par-cooked potatoes from the deli to shave off simmer time.
– When reheating, add a splash of broth or water to bring it back to saucy life.

✔Common Mistakes

– Overcrowding the pan when browning beef — I did this once and ended up steaming meat, which made the stew flatter; brown in batches if needed.
– Adding pasta too early; it will soak up all the liquid and turn gummy. Cook separately or add the pasta at the end of simmer.
– Not tasting at the end — stew benefits from a final seasoning adjustment. I once assumed it was fine and it needed about a teaspoon more salt to sing.
– Letting it boil hard the whole time; gentle simmer keeps veggies intact and flavors meld better.

What to Serve It With

– A big green salad with lemon vinaigrette to cut the richness.
– Crusty bread or buttered rolls for sopping up the sauce.
– Mashed potatoes if you want to double-down on comfort.
– Quick steamed green beans or roasted Brussels sprouts for a slightly bitter counterpoint.

✔Tips & Mistakes

– Brown your beef well — those little bits are flavor gold.
– Don’t salt early and forget to taste at the end — liquids concentrate flavors differently as they reduce.
– If the stew is thin, simmer uncovered a bit more; if it’s too thick, add warm broth or water.
– Add delicate herbs like parsley at the end so they stay bright.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for 3–4 days. It freezes beautifully for up to 3 months — cool completely, then freeze in meal-sized portions. Eating it cold? Totally fine if you’re into that — my kid sometimes dips crackers into cold stew like it’s a dip. Reheat gently on the stove or microwave with a splash of water; it can tighten up in the fridge, so the extra liquid brings it back. Leftover stew for breakfast? No shame — toss a fried egg on top and call it a power move.

✔Variations and Substitutions

– Vegetarian: swap cooked lentils, chopped mushrooms, or plant-based crumbles for the beef and use vegetable broth. Texture won’t be identical, but it’s delicious.
– Make it spicy: add a diced jalapeño with the onions or a dash of cayenne.
– Creamy: stir in a quarter cup of sour cream or half-and-half at the end for a silkier finish.
– No-potatoes version: use barley or small pasta for bulk if you want to skip the starch or need a quicker-cooking meal.

Frequently Asked Questions

Easy Hamburger Stew Recipe

Hearty hamburger stew loaded with tender potatoes and veggies in a rich tomato-beef broth. Simple, cozy, and weeknight-friendly.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.5 lb lean ground beef
• ▢ 1.25 cup chopped yellow onion
• ▢ 1.5 cup sliced carrots
• ▢ 1 cup chopped celery
• ▢ 2 tsp minced garlic
• ▢ 3 tbsp tomato paste
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp smoked paprika
• ▢ 0.25 tsp crushed bay leaf
• ▢ 2.5 tbsp all-purpose flour
• ▢ 4 cup beef broth
• ▢ 1.5 tbsp Worcestershire sauce
• ▢ 15 oz canned diced tomatoes
• ▢ 3 cup peeled and diced russet potatoes
• ▢ 1 cup frozen peas
• ▢ 0.75 cup frozen corn kernels
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

• Heat the olive oil in a Dutch oven over medium-high heat.
• Brown the ground beef, breaking it into crumbles. Drain excess fat.
• Stir in onion, carrots, and celery; cook until slightly softened, 4–5 minutes.
• Add garlic, tomato paste, thyme, paprika, and bay leaf; cook 1 minute until fragrant.
• Sprinkle in the flour; stir well and cook 1 minute to coat the mixture.
• Pour in beef broth, Worcestershire, and the diced tomatoes with juices; scrape up browned bits.
• Stir in potatoes. Bring to a boil, then reduce to a gentle simmer.
• Cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
• Stir in peas and corn; simmer 3–5 minutes more. Season with salt and pepper to taste.
• Ladle into bowls and finish with chopped parsley.

Notes

Variation: Swap half the potatoes with diced sweet potatoes, or use green beans instead of corn. For a thicker stew, mash a few potato cubes right in the pot. To make it spicy, add a pinch of red pepper flakes with the paprika.

Serving/Storage: Serve with warm crusty bread or over rice. Refrigerate up to 4 days or freeze up to 3 months; reheat gently with a splash of broth if needed.

This recipe is an original creation inspired by classic Easy Hamburger Stew Recipe flavors. All ingredient ratios and instructions are independently developed.