Hearty Hamburger Stew: A Simple Family Meal (Print Version)

Hearty Hamburger Stew is an easy, comforting dinner. Learn my family's favorite way to make this flavorful, one-pot meal. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-free (if using dairy-free broth)

# Ingredients:

→ Stew Base

01 - 1 tbsp olive oil
02 - 1.5 lbs ground beef (80/20 lean)
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, chopped
06 - 2 stalks celery, chopped
07 - 3 medium potatoes (Russet or Yukon Gold), peeled and diced
08 - 4 cups beef broth (low sodium)
09 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Builders

10 - 2 tbsp tomato paste
11 - 2 tbsp all-purpose flour
12 - 1 tbsp Worcestershire sauce
13 - 1 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

17 - 1/4 cup fresh parsley, chopped

→ Optional Extras

18 - A splash of red wine for deglazing
19 - Frozen peas or corn (added in the last 10 minutes)

# Instructions:

01 - First things first, get that ground beef into a large Dutch oven or a heavy-bottomed pot over medium-high heat. Break it up with a spoon as it cooks. You want a nice, even brown on it, not just gray. This usually takes me about 5-7 minutes. Once it's beautifully browned, drain off any excess fat. Seriously, don't skip this; I've had many a greasy stew because I got lazy here, and it’s just not pleasant. You'll see the steam rising, carrying that savory, meaty smell – that's when you know you're on the right track!
02 - With the beef out of the pot (or pushed to one side if there's just a little fat left), add a tiny splash of olive oil if needed, then toss in your chopped onions, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. They'll start to get tender and a little translucent. This is where the kitchen starts to smell absolutely incredible, a sweet and savory base building up. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Don't let the garlic burn, that's a mistake I've made too many times!
03 - Sprinkle the flour over the vegetables and tomato paste mixture. Stir it all together, cooking for about 1-2 minutes. This coats everything and helps thicken the stew later. You'll see it form a sort of paste, and it might smell a little nutty. This step is crucial for that rich, full-bodied gravy. Then, pour in the Worcestershire sauce and a splash of beef broth, scraping up any delicious brown bits from the bottom of the pot. This is called deglazing, and it adds so much depth to your stew!
04 - Now for the liquids! Pour in the rest of the beef broth and the diced tomatoes. Add your diced potatoes, dried thyme, dried oregano, and that bay leaf. Give everything a good stir to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let your stew simmer. I usually let it go for about 30-40 minutes, or until the potatoes are fork-tender. This is where all those flavors really get to know each other.
05 - After about 30 minutes of simmering, check on those potatoes. Are they soft when you poke them with a fork? If not, keep simmering, checking every 5-10 minutes. This is a moment where patience pays off. Give the stew a taste too. Does it need more salt? A little more pepper? Maybe another tiny splash of Worcestershire? This is your stew, so make it taste how *you* like it. I often find I need a bit more salt than I initially thought.
06 - Once the potatoes are tender and the stew has thickened to your liking, remove the bay leaf – seriously, don't forget it! Stir in the fresh chopped parsley. This adds a lovely burst of freshness right at the end. Ladle this warm, comforting stew into bowls. It should look rich and inviting, with tender beef and vegetables swimming in a savory gravy. Serve it hot and watch everyone dig in. Honestly, it's one of my favorite sights after a long day.

# Notes:

01 - Don't overcrowd the pot when browning beef; it steams instead of searing.
02 - Leftovers taste even better the next day, so consider making a double batch!
03 - If you're out of fresh parsley, dried works okay, but the fresh really brightens things up.
04 - Serving with crusty bread for dipping is a non-negotiable in my house.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450-550 Calories
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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