Can I make hamburger stew ahead of time?

Yes! In fact, hamburger stew tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to four days and reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Can I freeze hamburger stew?

Absolutely. Let the stew cool completely, then store it in a freezer-safe container for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stove over low heat.

What can I use instead of ground beef?

Ground turkey, chicken, or even plant-based meat substitutes work well in this recipe. You may need to add an extra splash of oil if using a leaner meat to prevent dryness.

Hamburger Stew - Superb Recipe

Description

This hearty and comforting hamburger stew is a one-pot meal packed with ground beef, tender potatoes, carrots, and a savory tomato-infused broth. It’s budget-friendly, easy to make, and perfect for beginners. A cozy, filling dish for busy weeknights.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
3 sticks celery, chopped
4 cloves garlic, minced
1 pound lean ground beef
3 tablespoons all-purpose flour
1 (6-ounce) can tomato paste
4 cups beef broth (plus more if needed)
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
2 russet potatoes, peeled and diced
4 medium carrots, peeled and sliced
1 cup frozen peas (optional)
Salt and pepper to taste

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Instructions

Sauté the aromatics: Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and celery, stirring occasionally until softened, about five to seven minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Brown the beef: Add the ground beef to the pot and break it apart with a spoon. Cook until fully browned and no pink remains, about eight minutes. Drain excess grease if necessary.
Incorporate the thickener: Sprinkle the flour over the beef and vegetables, stirring continuously for one to two minutes to remove the raw flour taste. Stir in the tomato paste for an extra depth of flavor.
Build the broth: Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Stir well to combine, scraping any browned bits from the bottom of the pot for added flavor.
Simmer the stew: Add the diced potatoes and sliced carrots. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot with the lid slightly open and let it cook for about 30 minutes, stirring occasionally, until the potatoes and carrots are tender.
Finish with peas and seasoning: Stir in the frozen peas, then season with salt and pepper to taste. If the stew is too thick, add a little extra broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
Serve and enjoy: Ladle the stew into bowls and serve hot with crusty bread or a simple side salad.

Notes

If you prefer a spicier kick, add a pinch of crushed red pepper flakes.
Swap ground beef for ground turkey, chicken, or plant-based alternatives.
Leftovers store well in the fridge for up to four days or can be frozen for up to three months.
To make the stew gluten-free, replace the flour with a cornstarch slurry (mix one tablespoon of cornstarch with two tablespoons of water).

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup / Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 780mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 22g
Cholesterol: 50mg