Hamburger Stew
Hamburger stew is one of those recipes that marries simple ingredients and big flavor, making it one of my favorite busy weeknight dinners. It’s comforting, hearty, and budget-friendly.
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 favorite vegetables or adjust the seasonings to suit your taste, but keep the base ingredients as written for a rustic, flavorful, and filling stew.
If you enjoy cooking easy soups and stews, you might also like my recipes for lasagna stew, Maritime fish chowder, or chicken Florentine soup.
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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.
- Beef Broth: Forms the base of the stew’s savory flavor.
- 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 savory, umami flavor. This ingredient is optional but adds depth to the dish.
- Peas (Frozen): Added at the end for a pop of sweetness and color. They cook quickly and don’t require thawing before use.
- Worcestershire Sauce: Adds an umami-rich boost to the broth, enhancing its overall flavor.
It’s important to note that when making substitutions in recipes, the texture and flavor 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.
- Black Pepper (Ground): Replace with white pepper.
- 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.
- Potatoes: Substitute with turnips or sweet potatoes.
- Thyme (Dried): Replace with Italian seasoning or dried summer savory.
- Tomatoes (Diced): Use canned crushed tomatoes.
- Water (Cold): Replace with beef broth.
- Worcestershire Sauce: Use soy sauce mixed with a splash of vinegar.
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.
- Beans: Stir in 1 cup of your favorite canned beans, drained and rinsed.
- Butter: Melt 2 tablespoons of butter into the broth for extra richness.
- Celery: Add 1 cup of diced celery with the vegetables.
- Cheese: Sprinkle shredded cheddar cheese on top before serving.
- Chili Flakes: Add red pepper flakes to taste for heat.
- Chili Powder: Add ½ teaspoon of chili powder (or more if you like) for a kick of heat.
- Corn: Stir in 1 cup of frozen or drained canned corn.
- Cream: Add ½ cup of heavy cream with the peas for a richer texture.
- Green Beans: Add 1 cup of chopped fresh green beans with the peas.
- Hot Sauce: Stir in a few dashes of hot sauce for heat.
- Lentils: Stir 1 cup of cooked lentils with the peas for added protein.
- Mushrooms: Add 1 cup of sliced mushrooms with the peas.
- Parsley: Stir in ¼ cup of finely chopped fresh parsley before serving.
- Peppers: Add 1 cup of chopped bell peppers with the peas.
- Smoked Paprika: Add ½ to 1 teaspoon of smoked paprika.
- Tomato Paste: Stir 1 tablespoon of tomato paste for a richer broth.
- Zucchini: Add 1 cup of chopped zucchini with the vegetables.
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 the vegetables.
STEP 4: Cooking the vegetables to soften helps them absorb flavor from the browned beef, which adds depth to the base.
STEP 5: Add the tomatoes, broth, and all of the seasonings to the pot. Stir, bring to a gentle boil, then simmer for 25 minutes.
STEP 6: Shake cornstarch and cold water in a jar. Pour into the hamburger 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 lots of 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 in your hamburger stew, 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 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.
More Cozy Comfort Food Recipes
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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 provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
