Hamburger Stew
Hearty, wholesome, and bursting with comforting flavors, this Hamburger Stew is the ultimate one-pot meal for cozy dinners. Packed with tender ground beef, savory vegetables like carrots, celery, and potatoes, and simmered in a rich tomato-based broth enhanced with Worcestershire sauce, dried herbs, and garlic, this stew strikes the perfect balance between simplicity and richness. Ready in under an hour with just 15 minutes of prep time, it’s a family-friendly recipe that’s ideal for busy weeknights or make-ahead meals. The addition of frozen peas lends a pop of vibrant color and sweetness, while a bay leaf infuses subtle earthiness as it simmers. Serve it piping hot with a side of crusty bread to soak up every delicious drop—comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 3 medium carrots
- 2 medium celery stalks
- 2 large russet potatoes
- 14.5 ounces diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 whole bay leaf
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon. Once fully cooked, drain any excess grease and set the beef aside.
In the same pot, add the diced yellow onion and sauté for 3-5 minutes until softened.
Mince the garlic cloves and add them to the pot. Cook for another minute, stirring frequently to prevent burning.
Peel and dice the carrots and potatoes into bite-sized pieces. Slice the celery stalks into small chunks. Add the vegetables to the pot and stir well.
Pour in the diced tomatoes, along with their juices, and the beef broth.
Stir in the tomato paste, Worcestershire sauce, dried thyme, dried oregano, salt, black pepper, and the bay leaf.
Return the cooked ground beef to the pot and bring the mixture to a boil.
Reduce the heat to low and let the stew simmer uncovered for 20-25 minutes, or until the potatoes and carrots are tender.
Add the frozen peas during the last 5 minutes of cooking, stirring them into the stew.
Remove the bay leaf from the pot and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy! Optionally, garnish with fresh parsley or pair with warm, crusty bread.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7233 mg | 314% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 49.4 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 7736 mg | 165% | |
*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.
