Hamburger Stew

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A hearty hamburger stew made with ground beef, potatoes, carrots, and peas in a rich, flavorful gravy, ready in about an hour.

Prep Time15

Cook Time50

Total Time1 5

Course: Soups & Stews

Cuisine: Canadian / American

Servings: servings

Calories: 323kcal

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.

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.

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.