Hamburger Stew with Tender Potatoes and Savory Beef Broth
By Sophia Reed
Prep
10 min
Cook
50 min
Total
60 min
Servings
6
Level
Easy
Dinner is on the table in about an hour, with much of the simmering hands-off. This hamburger stew combines lean ground beef, potatoes, carrots, celery, and peas in a thick, savory tomato-beef broth for a practical one-pot family meal on busy nights.
The flavor starts with onion, celery, and garlic sautéed in olive oil before lean ground beef is browned. Flour thickens the broth and removes its raw taste when cooked briefly, while tomato paste, Worcestershire sauce, and Italian seasoning build a savory base. Russet potatoes and carrots make the stew filling, and frozen peas are stirred in at the end.
After the broth comes to a boil, keep the pot at a rapid simmer with the lid slightly open and stir occasionally. The stew is ready when the potatoes and carrots are tender and the broth looks thick around the vegetables. The main issue is letting it reduce too far; add more beef broth if it starts becoming too thick.
Serve it as a complete meal, or add crusty bread, cheesy garlic bread, or a side salad. The flavors meld further after resting overnight. Reheat leftovers over low heat, adding a splash of beef broth if the stew has thickened and needs more sauce.
Why you'll love this recipe
- Saves weeknight effort because one soup pot handles the aromatics, beef, broth, vegetables, and final seasoning without separate pans to wash.
- Uses inexpensive everyday ingredients, including ground beef, potatoes, carrots, celery, and frozen peas, so the shopping list stays familiar and straightforward.
- Keeps active cooking manageable because the longest part is a mostly hands-off simmer while potatoes and carrots soften in the broth.
- Makes a filling family meal from beef and vegetables, with tender potatoes and a thickened tomato-beef broth that needs little else alongside it.
- Adapts to the vegetables on hand because the source specifically allows extra vegetables, especially root vegetables, without changing the stew’s basic method.
- Improves as leftovers because the flavors have more time to meld, and a splash of beef broth restores the sauce during low reheating.
Ingredients
- •1 tbsp olive oil
- •1 medium onion (chopped)
- •3 sticks celery (chopped)
- •4 cloves garlic (minced)
- •1 lb lean ground beef
- •3 tbsp flour
- •1 6 oz can tomato paste
- •4 cups beef broth (plus more if needed)
- •1 tbsp Worcestershire sauce
- •0.5 tsp Italian seasoning
- •2 Russet potatoes (peeled and diced)
- •4 medium carrots (peeled and sliced)
- •1 cup frozen peas (optional)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Add the olive oil, onion, and celery to a soup pot and sauté over medium-high heat for 5-7 minutes.
- 2
Stir in the garlic and cook for 30 seconds.
- 3
Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes.
- 4
Sprinkle in the flour and cook for 1-2 minutes, stirring often.
- 5
Stir in the tomato paste.
- 6
Add the beef broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots.
- 7
Increase the heat to high and bring the stew to a boil.
- 8
Reduce the heat to a rapid simmer and cook covered with the lid slightly open, stirring occasionally, for at least 30 minutes or until the potatoes and carrots are tender.
- 9
Add more beef broth if the stew gets too thick, or cook longer with the lid off if a thicker stew is desired.
- 10
Stir in the frozen peas and season with salt and pepper as needed.
FAQ
Nutrition (per serving)
Calories
281
Protein
23g
Fat
7g
Carbs
32g
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