Hamburger Stew
Hamburger stew is one of those recipes that marries simple (and cheap) ingredients with big flavour, making it one of my favourite weeknight dinners. You probably already have most of the ingredients to make this recipe, and the prep is minimal, just chopping, which can be done while the beef browns. Add your favourite vegetables or adjust the seasonings to suit your taste, but keep the base ingredients as written for a flavorful and filling stew.
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Ingredients For Hamburger Stew
Ingredient Notes
- Bay Leaf: Adds a subtle, earthy aroma to the broth as it simmers. Remove it before serving to avoid any bitter bites.
- Cornstarch: Used to thicken the stew. Combine it with cold water to prevent lumps.
- Ground Beef (Lean): The main protein in the dish, using lean ground beef, keeps the stew from becoming overly greasy.
- MSG: Enhances the stew’s savoury, umami flavour. It’s optional but adds depth to the dish. I recommend using it.
- Peas (Frozen): Added at the end for a pop of sweetness and colour. They cook quickly and don’t require thawing before use.
- Worcestershire Sauce: Adds an umami-rich boost to the broth.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Basil (Dried): Replace with 1 teaspoon of Italian seasoning or dried rosemary.
- Bay Leaf: Replace with ¼ teaspoon of dried oregano.
- Beef Broth: Use chicken or vegetable broth.
- Carrots: Substitute with parsnips or sweet potatoes.
- Cornstarch: Use 2 tablespoons of all-purpose flour shaken with 3 tablespoons of cold water.
- Garlic Cloves: Replace with ½ teaspoon of garlic powder per clove.
- Ground Beef (Lean): Substitute with extra lean ground beef or ground turkey.
- MSG: Omit or replace with 2 teaspoons of soya sauce.
- Olive Oil: Use vegetable or canola oil.
- Onion: Replace with 1 to 2 teaspoons of onion powder.
- Peas (Frozen): Substitute with fresh peas or corn (canned or fresh).
- Potatoes: Substitute with turnips or sweet potatoes.
- Thyme (Dried): Replace with Italian seasoning or dried summer savoury.
- Tomatoes (Diced): Use canned crushed tomatoes.
- Water (Cold): Replace with beef broth.
- Worcestershire Sauce: Use soy sauce mixed with a splash of any vinegar you like.
Recipe Variations
Try any of the following for a twist on this hamburger stew recipe:
- Barley: Add ½ cup of pearl barley and simmer until tender.
- Cheese: Sprinkle shredded cheddar cheese on top before serving.
- Chilli Powder: Add ½ teaspoon of chilli powder (or more if you like) for a kick of heat.
- Cream: Add ½ cup of 35% whipping (heavy) cream with the peas.
- Lentils: Stir 1 cup of cooked or canned lentils with the peas for added protein.
- Mushrooms: Add 1 cup of sliced mushrooms with the peas.
- Peppers: Add 1 cup of chopped bell peppers with the peas.
- Smoked Paprika: Add ½ to 1 teaspoon of smoked paprika.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Hamburger Stew
STEP 1: Cook the ground beef in a flattened layer without disturbing until browned on the bottom.
STEP 2: Use a spatula to break the meat into large chunks once browned.
STEP 3: Add the potatoes, carrots, onion, and garlic to the pot. Sauté for 10 minutes to soften.
STEP 4: Slice a piece of potato or carrot in half to check for slight tenderness before proceeding.
STEP 5: Add the tomatoes, broth, and all seasonings to the pot. Stir, bring to a gentle boil, then simmer for 25 minutes.
STEP 6: Shake the cornstarch and cold water in a jar. Pour it into the stew, then cook for 4 to 5 minutes to thicken.
STEP 7: Add the frozen peas.
STEP 8: Stir well to combine, then serve hot with fresh bread or rolls.
Expert Tips
1. If your potatoes have sprouting eyes or your carrots are hairy, peel them before chopping.
2. How large or small you chop your vegetables will affect the cooking time.
3. To prevent lumps, shake the cornstarch with cold water only.
Recipe Notes
- Before adding the olive oil, the pot must be thoroughly preheated to ensure browning and prevent sticking.
- I don’t drain the fat after cooking the beef because it adds flavour and helps coat the vegetables as they cook. You can drain the fat from the meat if you want.
- MSG (monosodium glutamate) deepens the savoury flavour of the stew. Although it is optional, I do recommend using it.
- Keep the stew at a lively simmer rather than a full boil so the vegetables cook evenly without falling apart.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days. Gently reheat on the stovetop or microwave, adding a splash of water or broth to loosen if needed.
- Hamburger stew freezes well. Once cool, I store mine in a large zipper-top freezer bag. It can be kept in the freezer for up to two months. Thaw it in the fridge overnight before reheating.
More Recipes Like This One
- Lasagna Stew: Craving lasagna but short on time? This is a quick and easy one-pot meal.
- Dutch Oven Beef Stew: A traditional beef stew recipe cooked on the stovetop that takes about three hours from start to finish.
- Cheeseburger Pasta: All the flavours of a classic cheeseburger, including a creamy, cheesy sauce, yellow mustard, and dill pickles.
- Sausage Goulash (American-style): A simple, savoury stew with Italian sausage, macaroni, and veggies in a smoky tomato sauce.
Did you make this hamburger stew? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Hamburger Stew
Special Equipment
- Cutting board
- Chef’s knife
- Large pot with lid
- Measuring cups and spoons or digital kitchen scale
- Wooden spatula or spoon
- Jar with a tight-fitting lid
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 21 ounces potatoes
- 16 ounces carrots
- 1 medium onion
- 2 large garlic cloves
- 28 ounces diced tomatoes, canned
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried thyme
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon MSG
- ½ teaspoon ground black pepper
- 1 bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup frozen green peas
Instructions
- Wash the potatoes and carrots. Chop the potatoes into 1-inch (2.5 cm) cubes and the carrots into ¼-inch (6 mm) coins, leaving the skin on both. Peel and dice the onion, and peel and mince the garlic cloves. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef in a single flattened layer. Do not disturb the meat until it is browned on the bottom and almost cooked, about 5 to 7 minutes.
- Break the meat into chunks with a spatula. Add the potatoes, carrots, onion, and garlic to the pot. Sauté for 10 minutes to soften the vegetables, stirring occasionally.
- Add the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, salt, basil, MSG, black pepper, and bay leaf to the pot. Stir to combine.
- Bring the stew to a gentle boil. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the stew cook for 25 to 30 minutes, stirring occasionally, until the vegetables are tender.
- Combine the cornstarch and cold water in a jar with a tight lid. Shake well to combine, then pour into the stew. Increase the heat to medium and cook, stirring frequently, for 4 to 5 minutes, until the stew has thickened.
- Stir in the frozen peas and cook for 2–3 minutes until heated. Taste and adjust seasoning if needed. Serve hot with buttered bread or rolls.
Recipe Notes
- Before adding the olive oil, the pot must be thoroughly preheated to ensure browning and prevent sticking.
- I use lean ground beef and don’t drain the fat, which adds flavor and helps coat the vegetables as they cook. You can drain the fat from the meat if you want.
- MSG (monosodium glutamate) deepens the savory flavor of the stew. Although it is optional, I do recommend using it.
- Keep the stew at a lively simmer rather than a full boil so the vegetables cook evenly without falling apart.
Storage For Hamburger Stew
- Store leftovers in an airtight container in the fridge for up to 4 days. Gently reheat on the stovetop or microwave, adding a splash of water or broth to loosen if needed.
- Hamburger stew freezes well! Once cool, I store mine in a large zipper-top freezer bag. It can be stored this way for up to two months. Thaw in the fridge overnight before reheating.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
