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Hamburger Stew

Hamburger stew made with ground beef and a rich tomato base, simmered until potatoes are tender and veggies stay bright. This hearty American one-pot meal features carrots, corn, and green beans for a comforting texture in every bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and aromatics
  • 1.5 lb ground beef
  • 1 onion
  • 2 garlic
Vegetables and tomato base
  • 1.5 lb potatoes
  • 3 carrots
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 cup beef broth
Seasoning and finish
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup frozen corn
  • 1 cup frozen green beans

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large Dutch oven and brown the ground beef with the diced onion for 8 minutes, stirring until the beef is no longer pink. Drain off excess fat.
  2. Add the minced garlic to the drained beef and cook for 30 seconds, stirring constantly so it doesn’t brown.
Build the stew and simmer
  1. Add the cubed potatoes, sliced carrots, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot. Stir until the seasonings are evenly distributed.
  2. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 20-25 minutes until the potatoes are tender.
Finish with vegetables
  1. Stir in the frozen corn and frozen green beans. Keep the pot at a simmer.
  2. Simmer for 5-7 minutes more, until the vegetables are heated through and glossy.
  3. Taste the stew and adjust seasoning as needed. Serve hot.

Notes

Pro tip: keep the simmer gentle once covered so the potatoes soften without breaking down. Refrigerate leftovers in an airtight container up to 4 days; reheat on the stovetop with a splash of broth or water. Freezing is yes—freeze up to 2 months, then thaw and reheat until hot. For a lighter option, use 90% lean or swap half the beef for ground turkey while keeping the same seasoning.