Homestyle Hamburger Stew

Two cast iron pans filled with a Vintage Hamburger Stew.

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Homestyle Hamburger Stew is a classic, hearty dish packed with ground beef, tender vegetables, and a rich, savory broth. This comforting one-pot meal is easy to make and perfect for chilly nights when you crave something warm and satisfying.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: Easy comfort food, hearty stew recipe, Vintage hamburger stew

Servings: servings

Calories: 322kcal

Author: Chef Jenn

Ingredients

2 pounds lean ground beef
1 pound carrots peeled and cut into ¼-inch coins
2 stalks celery diced
1 medium onion diced
2 cloves large garlic minced
1.5 pounds potatoes peeled and cut into ½-inch dice
28 ounces diced tomatoes canned and undrained
2 cups beef broth
2 tablespoons Worcestershire sauce
½ teaspoon dried thyme
2 teaspoons salt
½ teaspoon ground black pepper
1 teaspoon Maggi sauce optional
1 bay leaf
3 tablespoons cornstarch
3 tablespoons cold water
1 cup green peas frozen
1 cup corn niblets frozen

Instructions

Prepare the vegetables by peeling and cutting the potatoes into ½-inch cubes, slicing the carrots into ¼-inch rounds, dicing the onion, and mincing the garlic. Set them aside.
Add the ground beef and press it into a flat layer covering most of the surface. Let it cook undisturbed for 4–5 minutes, then flip and break it into large chunks. Continue cooking until browned, though it doesn’t need to be fully cooked through yet.
Add the carrots, celery, and onion to the pot. Cook for about 8 minutes, stirring occasionally, until the onions become soft and translucent. Stir in the minced garlic and cook for another minute.
Mix in the potatoes, diced tomatoes with their juices, beef broth, Worcestershire sauce, thyme, salt, pepper, Maggi Sauce (if using), and bay leaf.
Bring the stew to a gentle simmer, then lower the heat. Cover and let it cook for 20–25 minutes, or until the potatoes are fork-tender.
Whisk the cornstarch with cold water until smooth. Pour this into the stew and stir well. Let it cook for another 2–3 minutes until the broth thickens slightly.
Add the frozen peas and corn, stirring them in. Cook for another 2–3 minutes until heated through.
Taste and adjust seasoning if needed. Serve hot and enjoy!

Notes

Chef Jenn's Tips

Use lean ground beef to minimize grease. If necessary, drain excess fat after browning. An 80/20 blend works well.
Maggi Sauce enhances the umami depth, but the stew is still flavorful without it.
Leftovers develop even richer flavors after resting overnight.

Nutrition