Hamburger Stew with Potatoes and Carrots

Name: Hamburger Stew with Potatoes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 onion, diced; 2 carrots, sliced; 2 potatoes, diced; 2 cloves garlic, minced; 4 cups beef broth; 1 can (14 oz) diced tomatoes; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 tablespoon tomato paste

Author: Tessa

Published: May 21, 2025

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There’s something magical about a big pot of hamburger stew simmering on the stove. The rich smell of beef and vegetables fills the whole house, bringing everyone running to the kitchen. This hamburger stew recipe is my go-to comfort food on chilly nights – simple enough for busy weeknights but packed with so much flavor you’ll think it took hours to make.

I remember my mom making this exact stew when I was little. She’d call it “everything-but-the-kitchen-sink stew” because she’d toss in whatever veggies we had on hand. The potatoes would soak up all that delicious broth while the carrots added just the right sweetness. Now, whenever I make it for my own family, my kids do the same thing I used to – sneak bites straight from the pot when they think I’m not looking!

What makes this hamburger stew so special is how the simple ingredients come together. Ground beef, basic vegetables, and pantry staples transform into this hearty, satisfying meal. It’s the kind of dish that tastes even better the next day, if you can manage to have leftovers!

Why You’ll Love This Hamburger Stew

This isn’t just any stew—it’s the kind of meal that will have everyone asking for seconds (and thirds!). Here’s why it’s become a staple in my kitchen:

Weeknight lifesaver: From chopping to serving, it’s done in under an hour. Perfect for those “what’s for dinner?!” panic moments.
Budget-friendly magic: Ground beef and basic veggies stretch into a meal that feeds a crowd. My kids call it “the never-ending pot.”
Flavor bomb: That combo of thyme, garlic, and tomato paste? Absolute perfection. The broth soaks into every bite.
No fancy skills needed: If you can brown meat and stir, you’ve got this. I’ve made it half-asleep after work!
Leftover superstar: Tastes even better tomorrow—if it lasts that long. I always hide a portion for my lunch.

Trust me, after one bite of that rich, hearty broth with tender veggies, you’ll understand why my family begs for this weekly!

Hamburger Stew Ingredients

Here’s everything you’ll need to make this comforting hamburger stew – I bet most are already in your kitchen! The magic happens when these simple ingredients come together:

Hamburger Stew - detail 1

1 pound ground beef (80/20 blend gives the best flavor, but leaner works too)
1 medium yellow onion, diced (about 1 cup – don’t skimp, it sweetens as it cooks)
2 large carrots, sliced into coins (peeled first if they’re not organic)
2 russet potatoes, peeled and diced into 1-inch chunks (or leave skins on for extra texture)
2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
4 cups beef broth (I like low-sodium so I can control the salt)
1 can (14 oz) diced tomatoes, undrained (the juice adds amazing flavor)
1 teaspoon salt (add more to taste at the end)
1/2 teaspoon black pepper (freshly ground if you’ve got it)
1 teaspoon dried thyme (or 1 tablespoon fresh if you’re feeling fancy)
1 tablespoon tomato paste (that little bit makes all the difference!)

See? Nothing complicated! I sometimes throw in a handful of frozen peas at the end for color. The beauty of this stew is how flexible it is – use what you’ve got!

Equipment You’ll Need

You probably already have everything needed for this hamburger stew! Here’s what I grab from my kitchen:

Large heavy-bottomed pot (Dutch oven works great, but any 5-qt pot will do)
Wooden spoon (for stirring and scraping up those tasty browned bits)
Sharp knife & cutting board (a chef’s knife makes quick work of veggies)
Measuring spoons (eyeballing the thyme works, but tomato paste needs precision!)

That’s it! No fancy gadgets required—just good old-fashioned stovetop cooking.

How to Make Hamburger Stew

Now comes the fun part – turning those simple ingredients into the most comforting bowl of hamburger stew you’ve ever tasted! I’ll walk you through each step so yours turns out perfect every time.

Browning the Ground Beef

First things first – let’s get that beef nice and browned! Heat your large pot over medium-high heat (no oil needed, the beef has enough fat). Add the ground beef and break it up with your wooden spoon. Here’s my trick: resist the urge to stir constantly! Let it sit for a minute to develop those delicious browned bits – that’s where the flavor lives.

After about 5 minutes, when the beef is no longer pink (but not dried out), drain off most of the fat, leaving just about a tablespoon in the pot. Those browned bits stuck to the bottom? Gold! We’ll use them later.

Cooking the Vegetables

Now toss in your diced onions, sliced carrots, and minced garlic. This is where the magic starts! Stir everything together and cook for about 5 minutes until the onions turn translucent. You’ll know they’re ready when your kitchen smells amazing and the onions look sort of shiny.

This step is crucial – those softened onions sweeten the whole stew, and cooking the garlic just right (golden, not burnt!) makes all the difference. If things start sticking, just scrape the bottom with your spoon to loosen those flavorful bits.

Simmering the Stew

Time to bring it all together! Add the potatoes, beef broth, diced tomatoes with their juice, salt, pepper, thyme, and that magical tablespoon of tomato paste. Give it a good stir, making sure to dissolve the tomato paste completely.

Bring it to a lively boil, then immediately reduce the heat to low and cover with a lid. Let it simmer gently for about 30 minutes – you’ll know it’s ready when the potatoes are fork-tender and the carrots have softened but still have a bit of bite.

Too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes. Too thick? Add a splash more broth. Taste and adjust the seasoning – sometimes I add an extra pinch of salt at the end.

Pro tip: Let it sit off the heat for 10 minutes before serving – the flavors meld together beautifully!

Tips for the Best Hamburger Stew

After making this stew countless times, I’ve picked up some tricks that take it from good to “give me the whole pot!” good:

Deglaze like a pro: After browning the beef, splash in 1/4 cup broth and scrape up all those browned bits – that’s pure flavor gold!
Season in layers: I add half the salt at the beginning and the rest at the end – tastes more balanced that way.
Fresh herb magic: If you’ve got fresh thyme, toss in a whole sprig while simmering (fish it out later). The aroma is incredible!
Patience pays off: Letting the stew rest 10 minutes off heat thickens it perfectly and lets flavors marry.
Freezer-friendly: Cool completely, then freeze in portions. Tastes just as amazing reheated!

My secret? Always make a double batch – it disappears faster than you’d think!

Hamburger Stew Variations

One of my favorite things about this stew is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:

Protein swap: Use ground turkey or chicken for a leaner version (just add a splash of olive oil when browning).
Veggie boost: Toss in a cup of chopped celery with the onions, or stir in frozen peas right at the end.
Bean addition: A can of drained kidney or cannellini beans makes it extra hearty (add with the broth).
Sweet potato twist: Swap regular potatoes for diced sweet potatoes – the natural sweetness pairs perfectly with the savory broth.
Spice it up: A pinch of red pepper flakes or a dash of Worcestershire sauce adds wonderful depth.

The beauty? This stew forgives experimentation – make it your own!

Serving Suggestions

This hamburger stew is practically a meal in itself, but I love rounding it out with a couple simple sides! My family goes wild when I serve it with:

Crusty bread: Perfect for soaking up every last drop of that delicious broth. I grab a baguette from the bakery and warm it slightly.
Simple green salad: A crisp mix of greens with a light vinaigrette cuts through the richness beautifully.
Cornbread: The sweet crumbly texture is heavenly with the savory stew (my grandma’s recipe, of course!).

Sometimes I just set out bowls and let everyone dig in family-style – it’s that kind of cozy, no-fuss meal!

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Storing and Reheating Hamburger Stew

Here’s the good news—this hamburger stew gets even better the next day! Let it cool completely before storing (I leave it on the counter about 30 minutes). Pour it into an airtight container and it’ll keep in the fridge for up to 4 days—if it lasts that long in your house!

For freezing, I ladle cooled stew into freezer bags (lay them flat to save space) or containers, leaving an inch for expansion. It stays perfect for 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove with a splash of broth to loosen it up. Microwave works too—just stir every minute so it heats evenly.

Pro tip: The potatoes might soak up more liquid when stored. No worries! Just add a little extra broth when reheating to bring it back to that perfect stew consistency we love.

Hamburger Stew Nutrition

Here’s the nutritional breakdown per serving (about 1.5 cups) of this hearty hamburger stew. Keep in mind these are estimates – your exact numbers might vary depending on your specific ingredients and brands used. I always say, it’s comfort food first, nutrition second with this belly-warming dish!

Calories: 320
Protein: 22g (that beef really fills you up!)
Carbs: 30g (hello, potatoes and carrots)
Fiber: 4g (thanks to all those chunky veggies)
Fat: 12g
Sodium: 800mg (use low-sodium broth if watching salt)

Remember, nutrition isn’t just about numbers – it’s about the love and memories in every spoonful too!

Hamburger Stew FAQs

I get asked about this hamburger stew all the time! Here are the questions that pop up most often – and my tried-and-true answers:

“Can I make this stew ahead of time?”
Absolutely! In fact, I think it tastes even better the next day. Just cool it completely and store it in the fridge for up to 4 days. The flavors have more time to mingle and deepen. When you’re ready to serve, just reheat gently on the stove with a splash of broth to loosen it up.

“What’s the best way to thicken the stew?”
My go-to trick is mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then stirring it in during the last 5 minutes of cooking. The broth will thicken up beautifully! If you want it even heartier, mash some of the potatoes against the side of the pot – their starch works wonders.

“Can I freeze hamburger stew?”
You bet! This stew freezes like a dream. I ladle cooled portions into freezer bags (squeeze out excess air) or containers. It keeps for 3 months. Thaw overnight in the fridge before reheating. The potatoes might soften a bit, but the flavor stays amazing!

“What can I use instead of ground beef?”
Ground turkey or chicken work great for a leaner version (add a drizzle of oil when browning). For a vegetarian twist, try cooked lentils or mushrooms – you’ll need to adjust the seasoning a bit, but it’s delicious!

“My stew tastes a bit flat – how can I boost the flavor?”
A splash of Worcestershire sauce or a teaspoon of beef bouillon paste can work miracles! Sometimes I add a bay leaf while simmering or finish with fresh parsley. Taste and adjust the salt at the end – that usually does the trick!