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Thick & Hearty Hamburger Stew

A rich, thick comfort food stew loaded with ground beef, tender vegetables, and savory gravy – perfect for cold weather family dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 pounds ground beef 80/20
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
Vegetables
  • 4 large potatoes peeled and cubed
  • 3 medium carrots peeled and sliced
  • 2 stalks celery diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen green beans
Liquids & Seasonings
  • 4 cups beef broth low sodium
  • 2 cups water
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break apart with a wooden spoon. Cook 6-8 minutes until browned. Season with salt and pepper.
  2. Add diced onions to the pot and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  3. Sprinkle flour over beef mixture and stir to coat evenly. Cook 2-3 minutes to eliminate raw flour taste.
  4. Stir in tomato paste and cook 2 minutes to caramelize slightly.
  5. Gradually pour in beef broth and water, stirring constantly. Scrape bottom of pot to release browned bits.
  6. Add potatoes, carrots, celery, thyme, bay leaves, paprika, and Worcestershire sauce. Stir to combine. Bring to a boil.
  7. Reduce heat to low, cover, and simmer 25-30 minutes, stirring occasionally, until potatoes and carrots are tender.
  8. Add frozen peas, corn, and green beans. Stir well and cook uncovered 10-15 minutes until vegetables are tender and stew is thick.
  9. Taste and adjust seasonings with salt and pepper. Remove bay leaves.
  10. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or dinner rolls.

Notes

This stew tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating as it thickens when cold. Can be frozen for up to 3 months.