Go Back

Hamburger Stew

Hamburger stew simmers ground beef, Yukon Gold potatoes, carrots, and peas in a thick, tomato-rich broth. Made in a Dutch oven, it’s a hearty one-pot meal with tender vegetables and savory beef in every bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 3 carrots medium, cut into 1/2-inch pieces
  • 2 celery ribs, chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Drain excess fat.
  4. Add the onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until beginning to soften.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour, tomato paste, thyme, salt, and pepper, and cook for 1 minute.
  7. Pour in the beef broth and diced tomatoes.
  8. Stir in the potatoes, Worcestershire sauce, and bay leaf.
  9. Bring to a boil over high heat.
  10. Reduce the heat to medium-low and simmer uncovered for 25–30 minutes, stirring occasionally, until the potatoes and carrots are tender and the broth has thickened.
  11. Stir in the peas and simmer for 3–5 minutes, until hot.
  12. Remove the bay leaf before serving.

Notes

For the best texture, cut the potatoes and carrots into evenly sized pieces. Refrigerate leftovers for 3–4 days or freeze them; thaw overnight in the refrigerator before reheating. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.