Transform humble hamburger meat into a warm, hearty stew rich with flavor and vibrant veggies.
During the summer, hamburger meat is best enjoyed as a grilled, juicy patty stuffed in a fluffy bun with fresh veggies and condiments. But during the winter, we tend to crave the cozier dishes that warm our bellies and hearts. That’s where hamburger stew comes in, and oh boy, does it satisfy!
This rich, hearty dish makes the perfect dinner inside on cold nights, with the potential for plenty of leftovers at lunch the next day. My husband would sigh in relief when he came home to such a meal, especially after a long day of working out in the blustery weather. What more could we ask for on those chilly nights? Garlic and herbs simmer in this stew so that it smells up the whole kitchen, reminding me of all the times my mom cooked stew for us on snow days.
While I prefer to serve hamburger stew with a side of potato rolls for dipping, you can also sprinkle some croutons or crackers on top for a savory crunch. You could even spoon it over a bowl of rice or egg noodles. Additionally, I enjoy topping it off with some shredded cheddar or mozzarella cheese to turn it into a “cheeseburger stew.” But how you garnish it is up to you! With a thick, tasty broth and a colorful array of tender veggies, this stew is as warm and welcoming as it could be.
Soup vs. stew—what’s the difference?
At first glance, soup and stew recipes look the same. After all, they both typically include broth, meat, and veggies. But upon further inspection, one would find a major distinction—their consistency. Soup is runnier because of the greater amount of broth, with its contents free-floating or blended in. Stew, on the other hand, is designed to be a bit thicker so that its rich broth is gravy-like in texture. In my experience, soup tends to be better as a complement to another dish, like rolls or sandwiches, while stew is a whole meal on its own. Feel free to compare the two types of broth-based dishes and see which you prefer.
How do I store leftovers?
Let your leftover hamburger stew cool to room temperature, and then transfer it to an airtight container. Refrigerate it for 3-4 days or transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating in a pot on the stove over medium heat. Stir occasionally until it’s completely warm, and enjoy!
Similar recipes to try
There are many ways to elevate your humble hamburger meat! If you want a thinner broth with the same savory flavors, then try Hamburger Soup instead. Remember the old “Hamburger Helper” meal kits that turned a pound of ground beef into a magnificent dinner? Well, now you can try Homemade Hamburger Helper or Crock-Pot Hamburger Helper, for a fresher and even cheesier taste, with different types of noodles to keep it interesting. On the other hand, if you’re craving a combination of burger and steak, I recommend this gravy-laden Hamburger Steak. It’s so tender and juicy, it drips with flavor.
Hamburger Stew
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1 pound lean ground beef
- 3 1/2 tablespoons all-purpose flour
- 1 can tomato paste (6 ounces)
- 4 cups low-sodium beef broth
- 2 1/2 teaspoons Worcestershire sauce
- 2 russet potatoes peeled and cubed
- 3 large carrots peeled and diced
- 1 cup frozen peas optional
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and celery. Cook for about 5 minutes until the vegetables start to soften. Stir in minced garlic, Italian seasoning, and dried thyme, and cook for 30 seconds.
- Add the lean ground beef to the pot. Break it up as it cooks and stir until the meat is browned, about 8 minutes.
- Sprinkle the flour over the meat and vegetable mixture. Stir continuously for 1 to 2 minutes to coat the ingredients and lightly toast the flour. Mix in the tomato paste until well combined.
- Pour in the beef broth and add Worcestershire sauce. Stir in the cubed potatoes and diced carrots.
- Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes until the vegetables are tender. If the stew becomes too thick, add a bit more broth.
- Stir in the frozen peas (if using) and season with salt and pepper to taste. Let cook for an additional 5 minutes before serving.
- Ladle the hamburger stew into bowls and serve hot, garnished with parsley. Enjoy with a side of whole-grain bread or a light salad for a balanced meal.
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