The first time I made this Hamburger Stew, the comforting smell of simmering beef, onions, tomatoes, and hearty vegetables filled my kitchen so completely that I knew immediately it was going to become a regular in my home. I remember standing by the stove, stirring the pot as the broth thickened and the potatoes softened, and feeling that cozy satisfaction that only a big pot of homemade stew can give. When I tasted that first spoonful—rich, savory, and full of nostalgic flavor—I instantly fell in love.
Why You’ll Love This Recipe
You’ll love this recipe because it turns simple pantry staples into a warm, hearty, incredibly flavorful stew that tastes like it simmered all day—even though it comes together surprisingly quickly and is beginner-friendly, budget-friendly, and absolutely delicious.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 carrots, sliced
- 3–4 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 3 cloves garlic or 1 tbsp minced garlic
- 1 can (14.5 oz) diced tomatoes
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 cup frozen peas
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- 2 tbsp olive oil (if needed)
I’ve made this stew so many times that I’ve learned which substitutions work well and which don’t. Ground turkey works if you want a lighter version, but ground beef gives the best richness. Yukon gold potatoes hold their shape best, while russet potatoes tend to soften more—which can be great if you like thicker stew. Fresh garlic always tastes better, but jarred garlic works in a pinch. And if you like extra tomato flavor, double the tomato paste.
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
A Dutch oven is my absolute favorite tool for this stew because it retains heat beautifully and cooks everything evenly, but any large pot will work just fine. A wooden spoon is strong enough to break up the ground beef without scratching your pot, and a ladle makes it easy to serve generous, satisfying portions. A sharp knife makes prepping the vegetables quicker, and measuring spoons help keep the seasoning balanced.
Step-by-Step Instructions
When I begin this stew, I start by browning the ground beef in my Dutch oven. The sound of sizzling beef always tells me I’m in for a cozy meal. As it cooks, I break it apart with a wooden spoon until no pink remains. If the beef is particularly fatty, I drain off the excess grease, but most of the time I leave a little behind because it adds extra richness to the stew. Next, I add the diced onions and garlic, cooking until the onions turn translucent and fragrant.
Once the onions are tender, I toss in the carrots, celery, and potatoes. I love this moment because the pot becomes a colorful mix of orange, green, and pale yellow vegetables. I stir them together with the beef until everything is coated and warming. Then I add the diced tomatoes, tomato paste, salt, pepper, paprika, and Italian seasoning. As soon as the tomato paste hits the heat, it releases a deep aroma that instantly makes the stew smell hearty and comforting.
Next, I pour in the beef broth and stir well, making sure to scrape up any browned bits stuck to the bottom of the pot—those bits add so much flavor. Once everything is combined, I bring the stew to a gentle boil before reducing the heat to a simmer. This is the step where the magic happens. Over the next 30–40 minutes, the potatoes soften, the vegetables meld together, and the broth thickens into a rich, delicious stew. I stir occasionally to make sure nothing sticks.(See the next page below to continue…)