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Hamburger Stew
5 from 3 votes

Hamburger Stew

Made with ground beef, veggies, and potatoes in a rich, savory broth, this Hamburger Stew is a true comfort food recipe. Ready in less than an hour, it's perfect for those chilly fall and winter nights!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 12 people
Calories: 159 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3-4 Tablespoons olive oil
  • 1 medium yellow onion diced (approximately 1 cup)
  • 4 celery diced, stalks
  • 1 ½ Tablespoons garlic minced
  • pounds ground beef lean
  • 6 Tablespoons flour
  • 12 ounces tomato paste
  • 3 potato or yellow) peeled and diced, Yukon gold variety
  • 5 large carrot peeled and diced
  • 28 ounces diced tomatoes with juice, canned
  • 8 cups beef broth
  • 2 Tablespoon Worcestershire sauce
  • 1 teaspoon fish sauce optional
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 10 ounces peas frozen
  • ¼ teaspoon baking soda
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Clean, peel and dice the onion and celery, set aside in a medium bowl.
  2. Clean, peel and dice the potatoes and carrots, set aside in a separate bowl.
  3. Add the oil to a Dutch oven or large stock pot and heat over medium-high.
  4. Once hot, add the onions and celery and sauté until the onions are tender and slightly translucent.
  5. Add the garlic to the mixture, stir and continue to cook for 30 seconds. (Add a little more olive oil if necessary.)
  6. Add the beef to the pot and cook until browned, breaking it up into smaller pieces. (If you don’t use lean beef, you may need to drain off the fat before proceeding to the next step. I just take a few paper towels, fold them into a thick square and use my tongs to dip into the pot and soak up the excess grease. Then just discard the paper towel.)
  7. Next, sprinkle the flour over the beef and stir to combine and cook for 1-2 minutes.
  8. Stir in the tomato paste.
  9. Add the broth, tomatoes, Worcestershire sauce, fish sauce if using, oregano, basil, potatoes and carrots. Stir to combine.
  10. Increase the heat to high and bring the soup to a boil. Then reduce the heat to a simmer and cook covered, with the lid on but slightly vented, for 30-45 minutes or until the potatoes and carrots are tender.
  11. Add the baking soda and stir. (The soup will bubble and foam, but then will settle down. The baking soda neutralizes the acid from the tomatoes and paste allowing the flavors to stand out without the harsh acid.)
  12. Add more broth if the soup is too thick or allow it to simmer longer if you’d like it thicker.
  13. Add the peas and stir to combine.
  14. Add salt and pepper a pinch at a time, stir and taste. Then add more if necessary.

Nutrition Information

Calories 159kcal (8%) Carbohydrates 26g (9%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.001g (0%) Cholesterol 0.1mg (0%) Sodium 646mg (27%) Potassium 1100mg (23%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4948IU (99%) Vitamin C 33mg (37%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 people

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 26g 9%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.001g 0%
Cholesterol 0.1mg 0%
Sodium 646mg 27%
Potassium 1100mg 23%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 4948IU 99%
Vitamin C 33mg 37%
Calcium 60mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.