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Wholesome Hamburger Stew

A comforting and hearty stew made with ground beef, fresh vegetables, and aromatic herbs, perfect for chilly evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil Use high-quality extra virgin olive oil for richer flavor.
  • 1 large onion, diced Sweet onions add depth; yellow onions work just as well.
  • 3 sticks celery, chopped Adds crunch and earthiness.
  • 5 cloves garlic, minced Fresh is best! It amplifies the dish's aromas.
  • 1 lb ground beef Lean ground beef (80/20) works marvelously, providing fat for flavor.
  • 4 tbsp flour All-purpose flour helps thicken the stew, can substitute with gluten-free blends.
  • 6 oz tomato paste Brands like Hunt's deliver robust flavor.
  • 4.5 cups beef broth Either homemade or low-sodium boxed broth gives the best flavor.
  • 1.5 tbsp Worcestershire sauce For that umami boost.
  • 1/2 tsp Italian seasoning A blend of herbs can also be used.
  • 1 leaf bay leaf Essential for depth; don’t skip it!
  • 2 russet potatoes peeled and cut into 1-inch chunks They break down nicely and make the stew creamy.
  • 4 carrots sliced Brighten up the dish.
  • 1 cup peas Frozen peas are convenient and retain their freshness.
  • Salt and pepper, to taste Season after simmering.

Method
 

Preparation
  1. Start by dicing the onion, chopping the celery, mincing the garlic, peeling and cutting the potatoes, and slicing the carrots.
Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped celery. Sauté for 5-7 minutes until they’re translucent, stirring occasionally.
  2. Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.
  3. Add the ground beef to the pot. Cook until it’s browned—7 to 8 minutes. Break it up as it cooks.
  4. Sprinkle flour over the beef mixture and stir well for 1-2 minutes.
  5. Stir in the tomato paste and let it cook for another minute.
  6. Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
  7. Add Worcestershire sauce, Italian seasoning, and the bay leaf. Then, add your potatoes and carrots. Bring to a boil, then reduce to a simmer, covering for 25-30 minutes.
  8. Stir in the peas. Season with salt and pepper to taste right before serving.
  9. Don’t forget to remove and discard the bay leaf before dishing out.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze in portioned containers for up to 3 months. This stew only gets better with time, so consider making it a day ahead. Let it cool completely before refrigerating.