Hamburger Stew – recipees

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Skill Level / Intensity	Easy / Beginner-Friendly
Heat / Searing Intensity	Medium-High Heat ( $375^\circ\text{F}$ / $190^\circ\text{C}$ ) to Medium-Low Simmer
Yield	6 generous servings

Ingredients You’ll Need

Main Ingredients

Ground Beef: 1.5 lbs (680g), 85/15 or 90/10 lean. Leaner beef yields rich flavor without leaving excess grease in the broth.
Yellow Onion: 1 large, finely diced.
Garlic: 3 cloves, minced.
Yukon Gold or Russet Potatoes: 3 medium (about 1 lb / 450g), peeled and cut into 3/4-inch bite-sized cubes.
Carrots: 3 medium, peeled and sliced into 1/2-inch rounds.
Celery: 2 stalks, sliced into 1/2-inch pieces.
Frozen Peas & Corn Mix: 1 cup. Added near the end to maintain crisp texture and bright color.

Broth & Aromatics

Beef Broth: 4 cups (1 quart / 950ml), low-sodium.
Diced Tomatoes: 1 can (14.5 oz / 400g), undrained.
Tomato Paste: 2 tablespoons. Concentrated tomato paste adds depth and body to the broth.
Worcestershire Sauce: 1.5 tablespoons. Essential for a deep, umami flavor.
Italian Seasoning: 1 teaspoon.
Bay Leaf: 1 dried leaf.
Yellow Mustard: 1 teaspoon (optional secret ingredient for acidity).
Cornstarch: 2 tablespoons mixed with 2 tablespoons cold water (cornstarch slurry, for thickening).
Salt & Black Pepper: 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper (adjust to taste).
Fresh Parsley: 2 tablespoons, chopped (for garnish).

Step-by-Step Cooking Guide

1.Brown the Ground Beef & Aromatics:Duration: 8 mins | Heat Intensity: Medium-High.

Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the meat into bite-sized crumbles with a wooden spoon, until the beef is fully browned and the onions are soft. Drain any excess rendered fat if necessary. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

2.Build the Stew Base:Duration: 2 mins | Heat Intensity: Medium-High.

Pour in the beef broth, canned diced tomatoes (with their juices), Worcestershire sauce, yellow mustard, Italian seasoning, salt, and black pepper. Stir well, scraping up any browned bits stuck to the bottom of the pot—these hold immense flavor.

3.Simmer Root Vegetables:Duration: 20 mins | Heat Intensity: Medium-Low.

Add the cubed potatoes, sliced carrots, celery, and the dried bay leaf to the pot. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to medium-low. Cover the pot with a tight-fitting lid and let it simmer gently for 18 to 20 minutes, or until the potatoes and carrots are fork-tender.

4.Thicken Broth & Add Greens:Duration: 5 mins | Heat Intensity: Medium.

Remove the lid and discard the bay leaf. Increase heat slightly to medium. Pour in the cornstarch slurry while stirring continuously. Stir in the frozen peas and corn. Allow the stew to simmer uncovered for another 3 to 5 minutes until the broth thickens nicely to a velvety gravy consistency and the frozen vegetables are heated through.

5.Garnish and Serve:Duration: 2 mins | Heat Intensity: None.

Taste the broth and adjust seasoning with additional salt or pepper if needed. Remove from heat and let rest for 5 minutes before serving. Garnish generously with fresh chopped parsley and serve hot alongside crusty bread or biscuits.

Pro Tips for Flavor & Texture

Cut Vegetables Evenly: Keep potato and carrot pieces uniform in size so they cook at the exact same rate without turning mushy.
Deglaze the Pot: Ensure you scrape the bottom of the pot thoroughly after adding liquid; those caramelized browned beef bits add incredible richness to the final stew broth.
Broth Thickness Control: If you prefer a thinner, soupier consistency, skip the cornstarch slurry. If you prefer a thicker gravy texture, add an extra tablespoon of cornstarch mixed into water.

Storage, Reheating & Shelf Life

Refrigeration: Store cooled leftover hamburger stew in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight!
Freezing: Allow the stew to cool completely. Transfer into freezer-safe containers or resealable bags, leaving an inch of headspace for expansion. Freeze for up to 3 months. Note: Potatoes may change texture slightly upon thawing, but the flavor remains excellent.
Reheating: Reheat gently in a saucepan over medium-low heat on the stove until steaming hot, adding a splash of extra beef broth if the gravy has thickened significantly. Alternatively, microwave individual portions for 2 to 3 minutes, stirring halfway through.

Detailed Nutritional Breakdown

Calculated per serving (based on 1/6th of total recipe, approximately 1.5 cups per portion).

Nutrient	Amount Per Serving	% Daily Value*
Calories	340 kcal	—
Total Fat	12 g	15%
Saturated Fat	4.5 g	23%
Trans Fat	0.5 g	—
Cholesterol	65 mg	22%
Sodium	680 mg	30%
Total Carbohydrate	32 g	12%
Dietary Fiber	5 g	18%
Total Sugars	6 g	—
Protein	26 g	52%
Vitamin A	4,200 IU	84%
Vitamin C	22 mg	24%
Calcium	60 mg	5%
Iron	3.8 mg	21%
Potassium	820 mg	17%