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Hamburger Stew

Easy Hamburger Stew for Cozy Family Nights

Delight in this delicious Hamburger Stew, the perfect comfort food for chilly evenings that brings the family together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil Can substitute with canola or vegetable oil.
  • 1 medium Onion Chopped; yellow or white onion works best.
  • 2 stalks Celery Chopped; substitute with bell peppers if liked.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 pound Lean ground beef Can substitute with ground turkey or chicken.
  • 2 tablespoons Flour Gluten-free flour is a great alternative.
  • 2 tablespoons Tomato paste Can use crushed tomatoes if needed.
  • 4 cups Beef broth Substitute with vegetable broth for vegetarian option.
  • 1 tablespoon Worcestershire sauce Can be omitted for vegetarian version.
  • 1 teaspoon Italian seasoning Dried oregano and basil can substitute.
  • 2 medium Russet potatoes Diced; Yukon Gold can be used for creamier texture.
  • 2 medium Carrots Sliced; baby carrots or parsnips can also be used.
  • 1 cup Frozen peas Can replace with corn or omit.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions for Hamburger Stew
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and 2 chopped celery stalks, sautéing for 5–7 minutes until softened and fragrant.
  2. Stir in 2 minced garlic cloves and cook for another 30 seconds until aromatic.
  3. Add 1 pound of lean ground beef to the pot, breaking it apart. Cook for about 8 minutes until browned.
  4. Sprinkle 2 tablespoons of flour over the beef, stirring to combine. Cook for 1–2 minutes.
  5. Stir in 2 tablespoons of tomato paste, then pour in 4 cups of beef broth along with 1 tablespoon of Worcestershire sauce and 1 teaspoon of Italian seasoning. Add 2 diced russet potatoes and 2 sliced carrots.
  6. Increase the heat to high and bring to a rolling boil. Then reduce to low, cover slightly, and let simmer for at least 30 minutes.
  7. After simmering, stir in 1 cup of frozen peas and season with salt and pepper. Let it simmer for an additional 5 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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