Hamburger Stew Recipe

When the temperature starts to drop, there’s nothing like a big pot of hearty, homemade stew to warm you up from the inside out. This hamburger stew is one of my go-to comfort meals, and I love how it fills my kitchen with an incredible savory aroma that just screams, “Stay in and cozy up!” This stew is easy to throw together, budget-friendly, and packed with flavors that feel like a comforting hug in a bowl.

Now, this isn’t just any soup; it’s thick, rich, and hearty enough to be a meal on its own. We’re talking tender chunks of potatoes, sweet bites of carrot, a hint of garlic, and that rich beef flavor you get from ground beef and a touch of Worcestershire sauce. Plus, it’s versatile—great for using up extra veggies or adding a few tweaks to make it perfect for your taste.

this RECIPE

A bowl of memories 🍲

I remember the first time I made hamburger stew—it was a particularly chilly weekend, and I had a few friends coming over for a laid-back dinner. We wanted something easy, filling, and satisfying, so I figured I’d try out a recipe my grandmother used to make. She never really measured ingredients, just threw things together, but I tried to recreate it as closely as I could. After some chopping and simmering, I had a big pot of this stew ready. We ate it with crusty bread, dunking it into the thick broth and savoring every bite. That night, laughter and conversation flowed as freely as the stew, and ever since then, it’s been a recipe I come back to whenever I need a little extra comfort.

A little history on hamburger stew

Hamburger stew has been around in some form or another for decades. It likely gained popularity during the Great Depression and World War II, as people were looking for affordable, filling meals that could stretch ingredients and feed the whole family. The idea was simple: use ground beef, which is typically cheaper than other cuts, and pair it with vegetables and potatoes for a nourishing dish. Over time, this stew has taken on many different forms, depending on what ingredients are on hand or local preferences. But no matter how you make it, hamburger stew remains a timeless classic that’s as cozy as it is delicious.

Key ingredients to build that rich flavor

Each ingredient in this stew brings something special to the table. Here’s a quick look at the major players and some tips if you need to make substitutions.

• Lean ground beef: The heart of the stew. It provides that rich, meaty flavor that makes the dish so satisfying. If you’re out of ground beef, ground turkey works well too—it’s a bit lighter but still tasty. If you’re using fattier beef, drain excess grease for a cleaner broth.
• Potatoes: Russets are perfect here because they soften nicely, adding thickness to the stew as they cook. If you want a waxier potato that holds its shape better, Yukon Golds are a good choice.
• Carrots: These add a subtle sweetness that balances the richness of the beef and broth. Feel free to add other root vegetables like parsnips if you’re feeling adventurous!
• Celery and onion: The classic soup-starters, these vegetables form the aromatic base for our stew, adding depth to the flavor.
• Garlic: Just a few cloves make a big difference. Freshly minced garlic is best, but you could substitute with garlic powder in a pinch (about 1/2 teaspoon per clove).
• Beef broth: This is what gives the stew its body. If you prefer, use low-sodium broth and adjust the salt to your taste.
• Tomato paste: Adds a lovely, rich depth and slight acidity that enhances all the flavors. Don’t skip this—it’s essential!
• Worcestershire sauce: A dash of this brings an umami quality that really complements the beef. If you don’t have any, soy sauce is an interesting alternative.
• Italian seasoning: A blend of herbs like oregano, basil, and thyme for a subtle earthiness.

Essential tools to make this stew

Nothing fancy here! Just grab a sturdy soup pot, preferably something heavy-bottomed like a Dutch oven. It’s great for retaining heat and cooking everything evenly. You’ll also need a good chef’s knife for chopping, a wooden spoon to stir, and a ladle for serving. If you don’t have a big soup pot, you can split the recipe between two smaller pots—just remember to stir both so the flavors come together!

Step-by-step: Making the best hamburger stew

1. Sauté the aromatics.
   Start by heating a tablespoon of olive oil in your soup pot over medium-high heat. Add the chopped onion and celery, and let them cook until they’re soft and fragrant—about 5-7 minutes. Stir occasionally so nothing burns. Then, add the minced garlic and cook for another 30 seconds. The garlic should smell amazing but not turn brown.
2. Brown the beef.
   Crumble the ground beef into the pot, breaking it up with your spoon as you go. Cook until it’s nicely browned and cooked through, about 8 minutes. Browning the beef adds so much flavor to the stew, so be patient here and let it develop some color.
3. Add the flour.
   Sprinkle in the flour and cook it for 1-2 minutes, stirring often. This helps thicken the stew. You’re looking for the flour to coat the beef and cook off any raw taste—don’t rush this step!
4. Stir in the tomato paste.
   Next, add the tomato paste. It’ll look thick and maybe a bit dry, but stir it around to coat the beef and veggies. This little bit of paste will make the broth richer and give it that wonderful red hue.
5. Add liquids and seasoning.
   Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Add the diced potatoes and sliced carrots, then give everything a good stir. Increase the heat to high until the stew comes to a boil, then reduce it to a rapid simmer. Cover the pot with the lid slightly ajar and let it cook for about 30 minutes, stirring occasionally.
6. Adjust thickness.
   If the stew seems too thick, you can add more broth. If it’s too thin, let it simmer a bit longer with the lid off. You want it thick enough to coat a spoon but not so thick it feels heavy.
7. Add the peas and season to taste.
   Right at the end, stir in the frozen peas. They only need a few minutes to warm through. Taste your stew and add salt and pepper as needed. And voilà—time to serve!

Fun variations to try

This stew is incredibly flexible, so feel free to make it your own. Here are a few ideas:

• Gluten-free: Skip the flour and use a gluten-free thickener like cornstarch. Just mix a tablespoon with cold water and stir it in after the stew has simmered.
• Vegetarian: Swap the ground beef for a plant-based substitute and use vegetable broth instead of beef. Add mushrooms for extra umami.
• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño with the onions if you like a bit of heat.
• Southwestern twist: Add a can of diced tomatoes and some cumin and chili powder. Top with shredded cheese and a dollop of sour cream!
• Seasonal veggies: Try adding some chopped zucchini or bell peppers in the summer, or hearty greens like kale in the winter.

Serving and presentation tips

Serve your hamburger stew in wide, shallow bowls to show off all the hearty ingredients. A sprinkle of fresh parsley or chives on top adds a nice pop of color. For sides, you can’t go wrong with warm, crusty bread to soak up every last bit of that flavorful broth. Or serve it with a simple green salad to balance out the richness.

Drink pairings

For a cozy meal like this, a glass of red wine is perfect. Try a Merlot or a Cabernet Sauvignon for their bold flavors, which complement the richness of the stew. If you’re more of a beer person, go for a dark beer like a stout or porter—they have a malty depth that pairs beautifully. And if it’s non-alcoholic, a sparkling water with a slice of lemon or lime adds a refreshing contrast.

Storing and reheating

Hamburger stew stores wonderfully! Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a bit of extra broth if it’s thickened too much. This stew also freezes well for up to 3 months—just thaw it overnight in the fridge and reheat on the stove.

Scaling up or down

This recipe easily doubles if you’re feeding a crowd or want to stock up on leftovers. Just make sure you have a large enough pot! If you’re cooking for one or two, you can halve the recipe. Keep in mind that when making smaller batches, you may need to adjust cooking times slightly.

FAQs

1. Can I make this stew in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Can I skip the Worcestershire sauce?
It adds a nice depth, but if you don’t have it, try a dash of soy sauce or balsamic vinegar.

3. What if I don’t have Italian seasoning?
You can make your own with dried oregano, basil, and thyme. Even just a pinch of each will work.

4. How do I thicken the stew without flour?
Cornstarch or arrowroot powder mixed with cold water works well. Just stir it in at the end and simmer for a few minutes.

5. Can I add other veggies?
Absolutely! Green beans, zucchini, or bell peppers would be great additions. Just add them in during the last 15 minutes of cooking so they don’t overcook.

Ready to cozy up with a bowl?

This hamburger stew is all about warmth, comfort, and easy, nourishing goodness. It’s a recipe that invites adaptation and sharing, so don’t be afraid to make it your own. Whether you’re serving it to friends or just curling up with a bowl on a chilly evening, this stew is sure to hit the spot. Enjoy every spoonful!

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