Hamburger Stew Recipe

Today, we are making a wonderful hamburger stew. If you enjoy hearty ground beef meals, you might also like this easy homemade hamburger helper recipe. Alright, well you’ve clicked on this video to watch me show you how to make hamburger stew so let’s head into the kitchen and see what our ingredients are before we start our prep.

Why You’ll Love This

Simmer for a couple of hours to develop a wonderful unique flavor profile, similar to a healthy superfood shepherd’s pie.
Leave the peels on because it’s fiber and it’s also a thickening agent as well in the stew.
Get a nice rich savory flavor in this and that’s part of the sequential cooking.
It’s very savory.

Ingredients

For the Stew

Hamburger
Diced tomatoes
Two bay leaves
Two russet potatoes
One onion
Two carrot sticks
Two celery sticks
Half a bag of mixed vegetables
Four cans of the water

Flavorings & Seasoning

Worcestershire sauce (Two tablespoons)
Cloves of garlic
Beef base (About two tablespoons)
My seasoning (About a tablespoon)

For Thickening

Cornstarch (About three tablespoons)
Water (A cup and a half)

Instructions

Start brown on our meat in the pot. For more easy ground beef dishes, consider an easy one-pan ground beef meal.
Start dicing up our mere poise of celery carrots and onion.
Cut all these vegetables up and get them into the stew and brown them up with the meat while it’s cooking.
Straighten this in and let the fat come out, help the ground me and help brown up and caramelize these vegetables as well.
Let this cook down.
Get our potatoes cut and our garlic all minced up for the next step in this process.
Cut these and they’re steak.
Get those out of there because it didn’t look too good.
Get these at about a medium dice.
Throw those in after we’ve added our liquid so they can cook.
Let this continue to cook and some of those beef fat.
Render out and sweat these some more to get a nice rich savory flavor in this.
Cook these vegetables for when it’s soft and the sugar is released into the dish.
Add some diced tomatoes to this.
Add about four cans of the water.
Turn the heat up a little bit.
Add our potatoes.
Let this simmer for about an hour.
Continue to stir as it cooks.
We’ve got it up to a boil.
Turn it down to a simmer.
Add the two bay leaves into that.
Add two tablespoons of Worcestershire sauce.
Add about two tablespoons of the beef base.
Add their mixed vegetables to a two to bulk it up a little bit.
Add garlic and the seasoning.
Stir all this up.
Let it continue to simmer until those potatoes become soft.
Thicken this with a cornstarch slurry.
Got about three tablespoons of the cornstarch in here and I’ve got a cup and a half of water that I added to it and then we just stir this up until you’ve got a slurry and you can no longer feel the cornstarch in the bottom of the measuring vessel.
Add the cornstarch first and get a thick before I add the cold vegetables into it.
Pour directly into the middle with your cornstarch because that’s where the direct heat is.
Put about a third of this in.
Add a little bit more.
Pour a little bit in there. Another third.
Add our last third of it in.
Add our frozen vegetables to this.
Let this sit and simmer a little bit more.
Plate it up.

Cooking Tips

I’m going to leave the peels on because it’s fiber and it’s also a thickening agent as well in the stew.
We’re going to leave them raw because we’re going to throw them into our hammer.
We’re not going to use any of the fat from the hammer to thicken it with flour because we’re going to simmer, which is an important thing to do when you’re making soups and stews is to get all your ingredients in there, let them simmer for a couple of hours to develop a wonderful unique flavor profile.
I want to render out and sweat these some more to get a nice rich savory flavor in this and that’s part of the sequential cooking.
I want to cook these vegetables for when it’s soft and the sugar is released into the dish.
The most important thing to do when you’re making a soup or a stew, it isn’t in the recipe but it is a simmer, simmer, simmer. That’s where you develop your flavor, much like in a traditional Irish vegetable soup.
Always pour directly into the middle with your cornstarch because that’s where the direct heat is.
I want to add the cornstarch first and get a thick before I add the cold vegetables into it because I will cause a temperature reduction and the cornstarch won’t work or we’ll have to wait for it to reheat it before we add our cornstarch.

All right. Well, thanks so much for watching me. I really, really appreciate it. For another comforting beef dish, try our easy crock pot beef tips and gravy recipe. Take care and we’ll see again right here.

Easy Homemade Hamburger Stew with Rich Savory Flavor

Discover how to make a truly wonderful, easy homemade hamburger stew that boasts a rich, savory flavor profile. This recipe emphasizes sequential cooking and slow simmering to develop deep, satisfying tastes, perfect for a hearty meal.

1.5 lbs ground hamburger (or ground beef)
1 can (14.5 oz) diced tomatoes
2 bay leaves
2 russet potatoes, medium diced (peels left on)
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
1/2 bag (approx. 8 oz) frozen mixed vegetables
4 cans water (use diced tomato can for measurement, approx. 58 oz or 7.25 cups)
2 tablespoons Worcestershire sauce
3-4 cloves garlic, minced
2 tablespoons beef base
1 tablespoon savory seasoning blend (e.g., Italian seasoning, or a mix of salt, pepper, garlic powder, onion powder)
3 tablespoons cornstarch
1.5 cups water (for cornstarch slurry)

Begin by browning your ground hamburger in a large pot or Dutch oven over medium-high heat. Break it apart as it cooks.
While the meat browns, dice your mirepoix: celery, carrots, and onion. Once the meat is partially browned, add these diced vegetables to the pot.
Continue to cook the meat and vegetables together, allowing the fat from the ground meat to render out and help brown and caramelize the vegetables. Cook until the vegetables soften and release their sugars, developing a rich savory flavor.
In the meantime, prepare your potatoes by cutting them into a medium dice. Leave the peels on for added fiber and as a natural thickening agent. Mince your garlic.
Once the meat and vegetables are well browned and softened, add the can of diced tomatoes to the pot.
Pour in four cans of water (using the empty diced tomato can for accurate measurement). Turn up the heat to bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Add the diced potatoes and the two bay leaves to the pot.
Stir in the two tablespoons of Worcestershire sauce and two tablespoons of beef base.
Let the stew simmer for about an hour, stirring occasionally, until the potatoes become soft and tender.
After the potatoes are soft, add the minced garlic and your savory seasoning blend. Stir well to combine.
Prepare the cornstarch slurry: In a separate bowl or measuring cup, combine three tablespoons of cornstarch with one and a half cups of water. Stir thoroughly until the cornstarch is completely dissolved and no lumps remain.
To thicken the stew, pour the cornstarch slurry directly into the middle of the pot where the heat is most concentrated. Stir continuously as you pour. Add about a third of the slurry at a time, stirring to observe the thickening, until the desired consistency is reached.
Once the stew has thickened slightly, add the half bag of frozen mixed vegetables.
Let the stew continue to simmer for another 5-10 minutes to allow the frozen vegetables to heat through and for all the flavors to meld.
Remove bay leaves before serving. Plate up your rich, savory hamburger stew and enjoy!

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