Hamburger Beef Stew Recipe

There are some meals that just instantly transport you back to a feeling of pure comfort, warmth, and family connection. For me, this Hamburger Beef Stew is unequivocally one of those dishes. I remember the first time I decided to try swapping traditional stew beef cubes for ground beef – mostly out of necessity, as it was what I had on hand. I was a little skeptical, wondering if it would lack that deep, slow-simmered richness I associated with classic beef stew. Oh, how wrong I was! The aroma that started filling the kitchen as the beef browned with the onions and garlic was the first clue that this was going to be something special. As the vegetables softened and the broth bubbled away, melding all those incredible flavors together, the anticipation grew. When I finally ladled it into bowls for dinner, the reaction was immediate and unanimous: pure delight. My kids, who can sometimes be picky about chunks of meat, absolutely devoured it, loving the texture of the ground beef. My husband declared it one of the best stews he’d ever had, praising its hearty, satisfying nature without feeling overly heavy. Since that first time, this Hamburger Beef Stew has become a staple in our cold-weather meal rotation. It’s the perfect answer to a chilly evening, a guaranteed crowd-pleaser, and surprisingly easy to whip up on a busy weeknight. It feels rustic yet refined, budget-friendly yet incredibly flavorful. It’s the kind of meal that nourishes both body and soul, a warm hug in a bowl that brings everyone happily to the table, conversation flowing as easily as the rich, savory gravy. It’s more than just a recipe; it’s become a cherished part of our family’s comfort food traditions.

Ingredients

This recipe yields a generous portion, perfect for a family meal with potential for leftovers. Here’s what you’ll need to gather:

• Olive Oil: 2 tablespoons (for sautéing)
• Lean Ground Beef: 2 pounds (85/15 or 90/10 lean-to-fat ratio recommended)
• Yellow Onion: 1 large, chopped (about 1.5 cups)
• Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
• Carrots: 3-4 medium, peeled and sliced into ½-inch rounds (about 2 cups)
• Celery: 3 ribs, sliced into ½-inch pieces (about 1.5 cups)
• All-Purpose Flour: ¼ cup (for thickening the stew)
• Beef Broth: 6 cups (low-sodium preferred, so you can control the salt level)
• Diced Tomatoes: 1 can (14.5 ounces), undrained (petite diced work well too)
• Tomato Paste: 2 tablespoons (adds depth of flavor)
• Potatoes: 1.5 pounds Yukon Gold or Russet potatoes, peeled and cubed into ¾-inch pieces (about 4 cups)
• Worcestershire Sauce: 2 tablespoons (for that essential umami kick)
• Dried Thyme: 1 teaspoon
• Dried Rosemary: ½ teaspoon, crushed slightly
• Bay Leaf: 1 large
• Frozen Peas: 1 cup (added near the end)
• Frozen Corn: 1 cup (optional, but adds sweetness and texture)
• Salt: 1 ½ teaspoons (adjust to taste)
• Black Pepper: 1 teaspoon, freshly ground (adjust to taste)
• Fresh Parsley: ¼ cup, chopped (for garnish)

(Note: Ingredient amounts can be adjusted based on preference. Feel free to add more or fewer vegetables.)

Instructions

Follow these steps carefully for a perfectly rich and flavorful Hamburger Beef Stew:

1. Brown the Ground Beef: Place a large pot or Dutch oven over medium-high heat. Add the olive oil and let it heat up for a moment. Add the ground beef to the hot pot. Break it apart with a spoon and cook, stirring occasionally, until it’s thoroughly browned. This usually takes about 7-10 minutes. Ensure there are no large pink chunks remaining.
2. Drain Excess Fat: Once the beef is browned, carefully tilt the pot and use a spoon to remove most of the excess rendered fat, leaving about 1-2 tablespoons in the pot for flavor and for sautéing the vegetables. Discard the drained fat responsibly (don’t pour it down the drain).
3. Sauté Aromatics: Add the chopped onion, sliced carrots, and sliced celery to the pot with the browned beef. Cook, stirring frequently, for about 5-7 minutes, or until the onion becomes translucent and the vegetables begin to soften slightly. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Incorporate Flour and Tomato Paste: Sprinkle the ¼ cup of all-purpose flour over the beef and vegetable mixture. Stir constantly for about 1-2 minutes. This step cooks out the raw flour taste and helps to create a base for a thicker stew gravy. Stir in the tomato paste and cook for another minute, allowing its flavor to deepen.
5. Deglaze and Add Liquids: Pour in about 1 cup of the beef broth. Scrape the bottom of the pot with your spoon to loosen any browned bits (fond). These bits are packed with flavor and crucial for a rich stew. Once the bottom is scraped clean, gradually pour in the remaining 5 cups of beef broth, the can of undrained diced tomatoes, and the Worcestershire sauce. Stir everything together well.
6. Add Potatoes and Seasonings: Add the cubed potatoes, dried thyme, crushed dried rosemary, bay leaf, 1 ½ teaspoons of salt, and 1 teaspoon of black pepper to the pot. Stir well to combine all the ingredients.
7. Simmer the Stew: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely (leaving the lid slightly ajar allows some steam to escape, helping the stew thicken slightly). Let the stew simmer gently for at least 30-40 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking. Avoid a rolling boil, as this can make the ground beef tough and break down the vegetables too much. A gentle simmer is key.
8. Add Frozen Vegetables: During the last 5-10 minutes of simmering, stir in the frozen peas and frozen corn (if using). Continue to simmer just until they are heated through. Adding them at the end preserves their bright color and prevents them from becoming mushy.
9. Final Taste and Adjustments: Remove the bay leaf from the stew and discard it. Taste the stew carefully. Adjust the seasoning as needed – you might want more salt, pepper, or even a dash more Worcestershire sauce depending on your preference and the saltiness of your broth. If the stew isn’t as thick as you’d like, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stirring it into the simmering stew until it thickens (let it simmer for a minute or two after adding).
10. Rest and Serve: Turn off the heat and let the stew rest for 5-10 minutes before serving. This allows the flavors to meld even further. Ladle the hot Hamburger Beef Stew into bowls and garnish generously with fresh chopped parsley.

Nutrition Facts

• Servings: This recipe makes approximately 6-8 generous servings.
• Calories per Serving: Estimated at 450-550 calories per serving.

Disclaimer: The nutritional information provided is an estimate only, calculated using standard ingredient databases. Actual values may vary significantly based on specific ingredients used (e.g., fat content of beef, brand of broth, exact size of vegetables), portion sizes, and any modifications made to the recipe. For precise nutritional data, it is recommended to calculate based on the actual ingredients and quantities used.

Preparation Time

• Prep Time: Approximately 20-25 minutes (includes chopping vegetables, measuring ingredients).
• Cook Time: Approximately 50-60 minutes (includes browning beef, sautéing, and simmering).
• Total Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes.

(Note: Simmering time can be extended for deeper flavor development if time allows, just ensure vegetables don’t become overly soft.)

How to Serve

Hamburger Beef Stew is wonderfully versatile and can be served in various delightful ways. Here are some classic and creative ideas:

• Classic Bowl Presentation:
  • Ladle the hot stew generously into deep, wide soup bowls.
  • Garnish with a sprinkle of fresh, chopped flat-leaf parsley or chives for a burst of color and freshness.
  • A dollop of sour cream or plain Greek yogurt can add a cooling, tangy counterpoint to the rich stew.
  • A sprinkle of shredded sharp cheddar cheese that melts slightly into the hot stew is always a welcome addition.
• Perfect Pairings (Serve Alongside):
  • Crusty Bread: Absolutely essential for soaking up every last drop of the delicious gravy. Sourdough, a French baguette, or a hearty whole-wheat loaf are excellent choices. Warm the bread slightly for extra comfort.
  • Dinner Rolls: Soft, fluffy dinner rolls, either store-bought or homemade, are fantastic for dipping.
  • Biscuits: Flaky buttermilk biscuits offer a delightful textural contrast. Cheddar biscuits add an extra layer of savory flavor.
  • Cornbread: Slightly sweet cornbread, especially a skillet cornbread with a crispy crust, complements the savory stew beautifully. Serve with butter.
• Serving Over a Base:
  • Mashed Potatoes: Serve the stew spooned over a fluffy bed of creamy mashed potatoes for the ultimate comfort food experience.
  • Egg Noodles: Wide egg noodles provide a lovely, yielding base for the hearty stew.
  • Rice: Simple steamed white or brown rice works well to absorb the flavors.
  • Creamy Polenta: Soft, creamy polenta offers a comforting and slightly different texture that pairs wonderfully with the stew.
  • Cauliflower Mash: For a lower-carb option, serve over a smooth and flavorful cauliflower mash.
• Elevated Touches:
  • A drizzle of high-quality olive oil just before serving.
  • A pinch of red pepper flakes for those who enjoy a little heat.
  • Crispy fried onions (like the ones for green bean casserole) sprinkled on top for crunch.

Choose the serving style that best suits your preferences and the occasion! The key is to have something available to capture that incredible gravy.

Additional Tips

Take your Hamburger Beef Stew from great to absolutely unforgettable with these helpful tips:

1. Maximize Flavor Depth: Don’t rush the browning process for the ground beef. Getting a good sear develops deep, savory flavors (Maillard reaction). Similarly, ensure you scrape all the browned bits (fond) from the bottom of the pot when deglazing with the broth – this is liquid gold in terms of flavor! Adding the tomato paste and cooking it for a minute before adding liquids also intensifies its rich taste. Consider adding a splash of dry red wine (like Cabernet Sauvignon or Merlot) after sautéing the vegetables and let it reduce before adding the broth for an extra layer of complexity.
2. Vegetable Variations: This recipe is incredibly forgiving and adaptable. Feel free to swap or add vegetables based on what’s in season or what you have on hand. Good additions include mushrooms (sautéed with the onions), parsnips (cubed like potatoes), sweet potatoes (use instead of or alongside regular potatoes, note they cook faster), green beans (added with the peas), or even bell peppers (added with the onions). Just be mindful of varying cooking times.
3. Achieving the Perfect Thickness: If you prefer a thicker, richer gravy, you have a few options beyond the initial flour roux or the cornstarch slurry mentioned in the instructions. You can mash some of the cooked potatoes against the side of the pot with a spoon and stir them back into the stew – the starch released will naturally thicken it. Alternatively, blending a small portion (about 1 cup) of the stew (mostly broth and some veggies/beef) and stirring it back in can also add body. Remember that stew always thickens slightly as it cools.
4. Make-Ahead Magic & Storage Savvy: Hamburger Beef Stew is an excellent candidate for meal prep! The flavors actually deepen and meld beautifully overnight. Prepare the stew completely, let it cool thoroughly, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to adjust consistency. This stew also freezes exceptionally well. Cool completely, transfer to freezer-safe containers or heavy-duty freezer bags (leaving some headspace for expansion), and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes can sometimes become slightly grainy upon thawing, but the overall flavor remains delicious.
5. Slow Cooker or Instant Pot Adaptation:
   • Slow Cooker: Brown the ground beef and sauté the onions/garlic/celery/carrots on the stovetop as directed (steps 1-3). Drain fat. Transfer the mixture to your slow cooker. Stir in the flour and tomato paste. Add the remaining ingredients (broth, tomatoes, potatoes, Worcestershire, seasonings – hold back peas/corn). Stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender. Stir in the frozen peas/corn during the last 30 minutes of cooking. Adjust seasoning and thicken with a cornstarch slurry if desired before serving.
   • Instant Pot: Use the “Sauté” function to brown the beef (drain fat), then sauté the onions, carrots, celery, and garlic (steps 1-3). Turn off “Sauté.” Stir in the flour and tomato paste. Pour in about 1 cup of broth and scrape the bottom thoroughly. Add the remaining broth, tomatoes, potatoes, Worcestershire, and seasonings (hold back peas/corn). Secure the lid, set the valve to “Sealing.” Cook on High Pressure for 15 minutes. Allow for a 10-minute Natural Pressure Release, then perform a Quick Release for any remaining pressure. Carefully remove the lid. Stir in the frozen peas/corn and let them heat through using the residual heat or briefly on “Sauté.” Adjust seasonings and thicken if needed with a cornstarch slurry on the “Sauté” setting.

FAQ (Frequently Asked Questions)

Here are answers to some common questions about making Hamburger Beef Stew:

1. Q: Can I use a different type of ground meat?
   • A: Absolutely! This recipe works wonderfully with ground turkey or ground chicken for a lighter version. Simply follow the same browning instructions. Ground sausage (like Italian sausage, removed from casings) can also add a fantastic flavor profile, though you may need to adjust seasonings, especially salt, depending on the sausage’s salt content. Ground lamb or bison would also create delicious, richer variations. Remember to drain excess fat, especially with fattier meats like sausage.
2. Q: How can I make this recipe gluten-free?
   • A: Making this Hamburger Beef Stew gluten-free is straightforward. Instead of using all-purpose flour for thickening, use a gluten-free all-purpose flour blend in the same quantity, or omit the flour step entirely and rely solely on a cornstarch slurry (or arrowroot slurry) at the end to achieve your desired thickness. Ensure your beef broth, diced tomatoes, and Worcestershire sauce are certified gluten-free, as some brands may contain hidden gluten. Always double-check labels.
3. Q: What’s the best way to store and reheat leftovers?
   • A: Let the stew cool completely at room temperature (but for no longer than 2 hours) before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw frozen stew overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if it has thickened too much upon standing. Avoid reheating in the microwave if possible, as it can sometimes make the ground beef rubbery and heat unevenly; stovetop reheating yields the best results.
4. Q: Can I add other vegetables like mushrooms or green beans?
   • A: Yes, definitely! Mushrooms are a fantastic addition – sauté them along with the onions, carrots, and celery until they release their liquid and start to brown. For green beans (fresh or frozen), add them during the last 15-20 minutes of simmering so they become tender but not mushy. As mentioned in the tips, parsnips, sweet potatoes, bell peppers, or even sturdy greens like kale (added near the end) can be incorporated to customize the stew to your liking.
5. Q: My stew seems too thin. How can I thicken it effectively?
   • A: There are several ways to thicken your stew if it’s thinner than you prefer after the initial cooking time. The quickest method is a cornstarch slurry: whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly stir it into the simmering stew. Let it simmer for another 1-2 minutes; it will thicken noticeably. You can repeat with another slurry if needed, but add it gradually. Alternatively, you can mash some cooked potatoes against the side of the pot or blend a small portion of the stew and stir it back in. Letting the stew simmer uncovered for a bit longer will also allow some liquid to evaporate, thickening it naturally. Remember it will also thicken slightly as it cools.