Mom’s Hamburger Stew

Add Preferred Source

This was one of my mother’s favorite recipes to make, and now I make this vintage Hamburger Stew for my own family. This is such a humble and delicious recipe. It’s filled with chunks of ground beef, carrots, potatoes, and a few other veggies. It’s ready in about 40 minutes, and is perfect served with buttered bread or a small salad

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

This recipe is the answer if you’ve ever wondered what to do with ground beef beyond usual burgers and meatloaf. It’s budget-friendly, easy to make, and packed with hearty vegetables and bold flavors. Best of all? It’s a one-pot wonder, meaning fewer dishes and more time to enjoy a delicious meal with your family.

It’s easy to double, and you can keep it warm in a slow cooker if you’re feeding a crowd. It’s also easy to jazz up. Add your favorite veggies, drained and rinsed canned beans, or even mushrooms.

History

Hamburger stew likely originated in the early to mid-20th century as an economical and hearty way to stretch ground beef, a staple protein that became increasingly popular in American households during the Great Depression and World War II. As families sought affordable, filling meals, cooks began incorporating ground beef into stews, combining it with readily available vegetables and seasonings. This dish evolved as a practical, one-pot meal that provided nourishment and comfort, making it a mainstay in home kitchens across the United States and beyond.

Ingredients

• Lean ground beef – I cook with 80/20 ground beef. Buy it on sale and freeze it to make this meal even more economical.
• Carrot – You’ll need a couple of carrots, peeled and cut into coins or half moons if they’re larger carrots.
• Celery – Cook with the leafy tops, too!
• Onion – I cook with yellow (aka brown) onions, but red onion or even sweet onion will also work.
• Garlic – Fresh garlic, please! Jarlic has so much less flavor.
• Potatoes – Any kind of potatoes will do.
• Diced tomatoes – You’ll need a 28-ounce can, undrained.
• Beef broth – Use homemade if you have it, or buy low or no sodium added beef broth.
• Worcestershire sauce – Use sparingly; too much can overpower the stew.
• Dried thyme – A pinch goes a long way!
• Salt – I cook with kosher salt.
• Ground black pepper – Freshly cracked black pepper has the best flavor.
• Maggi sauce – Optional. This is an umami-packed sauce that you can get wherever you buy bovril or boullion.
• Bay leaf – Remove before serving; leaving it in can add bitterness.
• Cornstarch – Must be mixed with cold liquid to prevent clumping.
• Cold water
• Green peas – Frozen green peas. Canned will get mushy.
• Corn niblets – I like the texture of frozen corn niblets, but you could use canned and drained corn.

How To Make Mom’s Hamburger Stew

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by washing, peeling, and cutting the potatoes into 1/2-inch cubes and slicing the carrots into 1/4-inch coins. Dice the onion and mince the garlic, then set everything aside so it is ready to go. A vegetable chopper with a grid insert can save time here and keep the cuts nice and even.

Add the ground beef to a Dutch oven or heavy-bottomed soup pot. Press it gently into a flat disc so it covers most of the bottom of the pot. Cook it undisturbed for 4 to 5 minutes to develop a good sear, then flip it, break it into large chunks, and continue cooking until browned. It does not need to be fully cooked yet. This trick helps keep the beef nice and chunky instead of crumbly.

Carefully remove all but 2 tablespoons of fat from the pot. Add the carrots, onion, and celery, then sauté for about 8 minutes until the onions are soft and translucent. Add the garlic and cook for 1 more minute until fragrant. A fat separator cup makes it easy to remove excess grease without losing flavor.

Stir in the potatoes, diced tomatoes, beef broth, Worcestershire sauce, dried thyme, salt, pepper, Maggi Sauce if using, and the bay leaf. Give everything a good stir so the flavors start mingling.

Bring the stew to a gentle simmer, then lower the heat to low. Cover with a lid and let it simmer for 20 to 25 minutes, until the potatoes are tender and the broth is rich and savory.

In a small bowl, mix the cornstarch with cold water until smooth. Stir it into the simmering stew and cook for 2 to 3 minutes until the stew thickens slightly. A small silicone spatula is great for getting every drop of the slurry into the pot.

Stir in the frozen peas and corn and cook for another 2 to 3 minutes until everything is heated through.

Taste, adjust the seasoning if needed, and serve hot. This is the kind of stew that brings everyone to the table fast and tastes even better the next day.

Chef Jenn’s Tips

• For the best flavor, use lean ground beef to avoid excess grease. If needed, drain any excess fat after browning. I use 80/20 ground beef.
• Maggi Sauce adds a deep umami richness, but if you don’t have it, the stew will still taste amazing.
• Leftovers taste even better the next day, as the flavors have more time to really develop.

Make It A Meal

This Vintage Hamburger Stew is a complete meal on its own, but you can take it up a notch by serving it with warm crusty bread, or homemade biscuits, or serve it over a bed of white rice for extra heartiness. A side salad adds a fresh element to this meaty stew.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave until warmed through.

For longer storage, freeze the stew in portioned containers for up to 3 months. I freeze these in my Souper Cubes. Thaw overnight in the fridge and reheat gently before serving.