Easy hamburger stew is the perfect comfort food when the days get a little chill in the air. Nothing says comfort food than a good stew.
This easy hamburger stew goes way back. When I was in college I worked at a summer camp. It was one of the best summers of my youth. It was a camp for people with mental disabilities. We had children as young as 5 years old to people that were in their 70s that came to the camp. It was a wonderful experience.
Each week we would take our campers on a camping trip. We would prepare our meals over a campfire and sleep in tents. So much fun. This easy hamburger stew was one of the meals that we could choose to make for dinner. It was one that was chosen most of the time because we loved how hearty it was and delicious.
- Hamburger – I use a lean hamburger, but you could switch it out with ground chicken, pork, or turkey.
- Diced tomatoes – I used canned tomatoes for this recipe, but fresh tomatoes would work as well.
- Frozen corn – Canned corn can be used, just make sure to drain the liquid before adding it to the stew.
- Frozen peas – Canned peas can be used, make sure to drain the liquid just as you would for the corn.
- Beef broth – You can use vegetable broth if you prefer.
- Bay Leaves
- Salt and Pepper
- Use low sodium broth for a healthier choice.
- Cook the onions, celery, carrots, and potatoes with the hamburger, until the meat, is brown and the vegetables start to soften.
- The stew will keep in the fridge for 3 to 4 days. Like most soups and stews I think it tastes better the next day.
- The stew can be reheated in the microwave or the stove whichever one you prefer.
- If you find that the stew is too much to eat in 3 to 4 days you can freeze it. It will keep well in the freezer for up to 3 months.
Steps for making Easy Hamburger Stew:
In a Dutch oven or a soup pot combine the hamburger, onion, celery, and carrots.
Over medium heat cook until the hamburger is brown and the vegetables are starting to get tender. Stir occasionally so it doesn’t burn.
Once the hamburger is browned remove any extra grease.
Add the canned tomatoes, corn, and peas stir until well combined. Add the beef broth and bay leaves.
Bring the stew to a boil, then reduce heat and cook until the vegetables are tender and flavors are blended.
Remove bay leaves and serve.
More comfort food recipes:
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- 1 1/2 pounds of hamburger
- 1 large onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 2 medium potatoes cubed
- 28 ounce can diced tomatoes
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups beef broth
- 2 bay leaves
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a Dutch oven combine the hamburger, onion, celery, and carrots.
- Over medium heat brown hamburger. Stirring occasionally so it does not burn.
- Once the hamburger is browned remove any extra fat.
- Add the canned tomatoes, corn, peas, beef broth, and bay leaves.
- Bring the stew to a boil, then reduce heat and cook until vegetables are tender.
- Remove bay leaves and serve.
- Season with the salt and pepper. Add the salt gradually and taste to as you add.
- If the stew becomes too thick you may add additional broth.
- Use low sodium broth.
- Soup can be stored in the refrigerator for 3 to 4 days or freeze for up to 3 months.
If you like this recipe check this one out.
This recipe was originally published on October 23, 2016. It has been updated with new content and pictures on December 10, 2019.