Easy Hamburger Stew

This Easy Hamburger Stew is a quick and satisfying meal that comes together in about an hour. It’s loaded with ground beef, vegetables, and a rich, savory broth, making it perfect for a cozy dinner. It’s one of my family’s favorites, and I bet yours will love it, too!

IThis no fuss Hamburger Stew s a great way to use ground beef beyond the usual recipes. Plus, it’s budget-friendly, easy to prepare, and all cooked in one pot for minimal cleanup. You can easily double the recipe for meal prep or keep it warm in a slow cooker when serving a crowd. Customize it by adding mushrooms, beans, or any other favorite veggies.

Ingredients

• Lean ground beef – I cook with 80/20 ground beef. Buy it on sale and freeze it to make this meal even more economical.
• Carrot – You’ll need a couple of carrots, peeled and cut into coins or half moons if they’re larger carrots.
• Celery – Cook with the leafy tops, too!
• Onion – I cook with yellow (aka brown) onions, but red onion or even sweet onion will also work.
• Garlic – Fresh garlic, please! Jarlic has so much less flavor.
• Potatoes – Any kind of potatoes will do.
• Diced tomatoes – You’ll need a 28-ounce can, undrained.
• Beef broth – Use homemade if you have it, or buy low or no sodium added beef broth.
• Worcestershire sauce
• Dried thyme – A pinch goes a long way!
• Salt – I cook with kosher salt.
• Ground black pepper
• Maggi sauce – Optional. This is an umami-packed sauce that you can get wherever you buy bovril or boullion.
• Bay leaf
• Cornstarch
• Cold water
• Green peas – Frozen green peas. Canned will get mushy.
• Corn niblets – I like the texture of frozen corn niblets, but you could use canned and drained corn.

How To Make Easy Hamburger Stew

1. Peel and dice the potatoes, slice the carrots into ¼-inch rounds, dice the onion, and mince the garlic. Set aside.
2. Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and press it down to form a flat layer. Let it cook undisturbed for 4-5 minutes, then flip and break it into chunks. Continue cooking until browned, but it doesn’t need to be fully cooked through.
3. Add the carrots, onion, and celery to the pot. Stir and cook for about 8 minutes until the onion softens and turns translucent. Add the minced garlic and cook for another minute.
4. Stir in the diced potatoes, canned tomatoes (with liquid), beef broth, Worcestershire sauce, dried thyme, salt, black pepper, Maggi Sauce (if using), and bay leaf.
5. Bring the mixture to a gentle simmer, then lower the heat. Cover and let it cook for 20-25 minutes until the potatoes are tender.
6. Whisk together the cornstarch and cold water until smooth. Pour it into the stew and stir well. Let it cook for another 2-3 minutes until the broth thickens.
7. Add the frozen peas and corn, stirring them in. Cook for another 2-3 minutes until heated through.
8. Taste and adjust seasoning if needed. Serve hot and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Use lean ground beef (80/20 works well). If there’s excess grease after browning, drain it before adding vegetables. You could also use ground pork, chicken or turkey.
• Maggi Sauce adds depth of flavor, but the stew will still be delicious without it.
• Leftovers taste even better the next day as the flavors continue to meld.

Recommended

Make It A Meal

This stew is filling on its own, but you can serve it with warm bread, homemade biscuits, or over rice for extra heartiness. A side salad adds a refreshing balance to the meal.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.