Hearty Hamburger Stew: Your New Comfort Food Star

A comforting Hamburger Stew filled with ground beef, hearty veggies, and bold flavors, perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tablespoons Olive Oil Essential for sautéing; swap with vegetable oil if needed.
2 pounds Lean Ground Beef Main protein source; use ground turkey or chicken for a lighter twist.
21 ounces Potatoes Adds heartiness; consider sweet potatoes for a healthier option.
16 ounces Carrots Brings sweetness and color; feel free to substitute with parsnips or celery.
1 medium Onion Builds a flavorful base; yellow or white onions work well.
2 cloves Garlic Elevates overall flavor; shallots are a milder substitute.
28 ounces Diced Tomatoes Contributes acidity; fresh tomatoes are great when in season.
2 cups Beef Broth Provides depth; vegetable broth is a perfect non-meat alternative.
2 tablespoons Worcestershire Sauce Adds umami flavor; soy sauce or tamari can be used instead.
2 tablespoons Dried Thyme Infuses herbaceous flavor; oregano or Italian seasoning make good replacements.
2 teaspoons Salt Enhances taste; adjust according to your preference.
1 teaspoon Dried Basil Offers a sweet aroma; can be omitted if unavailable.
1 teaspoon MSG Optional but enhances savory notes; feel free to skip if preferred.
½ teaspoon Ground Black Pepper Adds just the right amount of heat; adjust to your liking.
1 Bay Leaf Imparts aromatic qualities; remember to remove before serving.

For Thickening

3 tablespoons Cornstarch Ideal for thickening the stew; arrowroot powder serves as an alternative.
3 tablespoons Cold Water Mix with cornstarch before adding to the stew to prevent lumps.

For Color & Sweetness

1 cup Frozen Peas Adds vibrant color and sweetness; fresh peas can also work wonderfully.

Equipment

large pot

Method

Cooking Steps

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 2 pounds of lean ground beef. Allow the beef to sear without stirring for about 5-7 minutes, until nicely browned.
Stir in 21 ounces of chopped potatoes, 16 ounces of diced carrots, 1 medium chopped onion, and 2 cloves of minced garlic. Sauté for about 10 minutes.
Pour in a 28-ounce can of diced tomatoes and 2 cups of beef broth, followed by 2 tablespoons of Worcestershire sauce, 2 tablespoons of dried thyme, 2 teaspoons of salt, 1 teaspoon of dried basil, 1 teaspoon of MSG, ½ teaspoon of ground black pepper, and 1 bay leaf. Stir well.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and cover. Allow to simmer for 25-30 minutes.
Mix together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Shake until smooth, then pour into the stew while stirring. Cook for an additional 4-5 minutes.
Gently fold in 1 cup of frozen peas and cook for an extra 2-3 minutes until heated through.
Before serving, taste your stew and adjust the seasonings if necessary. Ladle into bowls and enjoy hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Feel free to customize the vegetables and spices based on what you have at home.

Tried this recipe?

Let us know how it was!