Easy Hamburger Stew Recipe
Cozy up with this hearty and comforting Easy Hamburger Stew Recipe, a one-pot wonder that's perfect for busy weeknights or chilly evenings. Packed with tender ground beef, chunks of russet potatoes, sweet carrots, and vibrant peas, this stew is simmered to perfection in a flavorful tomato-infused beef broth. Aromatic herbs like thyme and smoked paprika elevate the dish, while a touch of garlic and onion create a rich, savory base. Ready in just 50 minutes and brimming with wholesome ingredients, this family-friendly recipe is both delicious and satisfying. Serve it with crusty bread for a complete meal that’s as easy to make as it is to love!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium russet potatoes
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups beef broth
- 1 14-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 2 leaves bay leaves
Instructions
Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots into thin rounds. Dice the celery and onion into small pieces. Mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef to the pot and cook until browned, breaking it into small pieces with a wooden spoon. Remove the cooked beef with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Return the cooked ground beef to the pot. Add the beef broth, diced tomatoes (with their juices), diced potatoes, and bay leaves. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the potatoes and carrots are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaves and taste the stew. Adjust seasoning with additional salt and pepper if needed.
Serve the stew hot with crusty bread, crackers, or on its own.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7216 mg | 314% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 44.5 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6866 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
