Hamburger Stew (Poor Man’s Stew)
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One-pot Hamburger Stew is humble, hearty, and exactly the kind of dinner that gets the job done. Ground beef, potatoes, carrots, and onions simmer together in a rich, savory broth that tastes like it worked harder than it did. Easy to make, budget-friendly, and perfect for weeknights or when you don’t have time for a trip to the store.
Table of Contents
WHY YOU’LL LOVE GROUND BEEF STEW
- Budget-friendly comfort food
- Simple ingredients, big payoff
- One-pot dinner with minimal prep
- Filling and family-approved
- Even better the next day
Hamburger Stew
If cozy, affordable soups are your thing, you’re in good company! We have over 75 soup recipes on TSRI, so there’s bound to be something that tickles your fancy.
My mom was the queen of budget cooking, and this ground beef stew recipe would have been right up her alley.
She knew how to feed people well without pretending the grocery budget didn’t matter. Nothing wasted. Nothing fancy. Just smart choices that worked.
This hamburger stew feels like that. Ground beef instead of stew meat. Potatoes and carrots that stretch the pot. A seasoning packet doing its job without apology. It’s practical in the best way.
This is the kind of dinner you make when you’re being mindful, not deprived. When you want something filling and comforting, but you also want it to make sense.
Big bowls. Simple ingredients. Everyone leaves the table full… and that’s always been the goal!
INGREDIENT NOTES
- Lean Ground Beef: I like 85-88% lean beef because it keeps the stew hearty without making it greasy.
- Yukon Gold Potatoes: Hold their shape and naturally thicken the broth. But you can use Russet in a pinch.
- Carrots & Onion: A classic soup base that brings sweetness and balance.
- Beef Stew Seasoning Packet: Convenient and reliable for a delicious depth of flavor.
- Worcestershire Sauce: Trust me, a little goes a long way. Don’t skip it!
- Bay Leaf: Adds background flavor. Be sure to remove it from the ground beef stew before serving.
VARIATIONS
Extra Veggies: Sauté celery with the onions and carrots, or add peas or green beans near the end.
Thicker Stew: Mash a few potatoes against the side of the pot during the last few minutes of simmering.
Spicy Kick: Add a pinch of crushed pepper or cayenne with the seasoning mix.
No Packet: Use your favorite homemade stew seasoning blend.
Extra Protein: Double the ground beef to 2 pounds for a heartier, meat-forward stew. Add an extra 1 to 1½ cups of beef stock to keep it from becoming too thick.
SERVING SUGGESTIONS
- Perfect as-is for a simple, hearty dinner.
- Top ground beef stew with crushed crackers to make it extra cozy.
- Serve with crusty bread, dinner rolls, or biscuits to mop up every last drop.
- Make a lighter meal by pairing a smaller bowl of poor man’s stew with a fresh green salad.
- Even better reheated for lunch the next day.
HAMBURGER STEW RECIPE FAQ
Yes. Red potatoes are the best swap. Russet will work too, but you may want to peel them first. Keep in mind that they don’t hold their shape as well and may make the stew a bit thicker.
This one is somewhere in between. Hearty but still spoonable with a nice broth.
Sure! Another lean ground meat, like chicken or turkey, will fit right in. Keep the seasonings the same, though. Ground pork or Italian sausage would also taste great, but be sure to drain it really well once browned.
Very well. I’ll sometimes make a double batch of this hamburger stew recipe just to have leftovers! Freeze for up to 3 months, then thaw in the fridge before reheating gently on the stove.
This ground beef stew recipe works because it relies on natural thickening instead of technique-heavy steps.
Browning the ground beef develops flavor through the Maillard reaction, which becomes the backbone of the broth.
As the stew simmers, potatoes release starch into the liquid, gently thickening it without flour or roux.
The seasoning packet contains salt, spices, and starches that further stabilize the broth, while tomatoes contribute acidity that balances the richness of the beef.
Keeping the vegetable cuts large prevents them from breaking down during the relatively short simmer.
The result is a hamburger stew that feels substantial, cohesive, and comforting without needing expensive cuts of meat or long cooking times.
DONNA’S PRO TIPS
- Brown the beef fully (and in the same pot) for the best flavor.
- Cut vegetables roughly. They’re meant to be rustic.
- Don’t drain the tomatoes. The juices help flavor the broth.
- Simmer gently so the vegetables stay intact.
- Use a seasoning packet to keep things easy. Plus, the starches make a big difference.
- Remove the bay leaf before serving. It’s there for flavor, not for eating.
- Taste at the end and adjust seasoning if needed. Sometimes all it needs is an extra pinch of salt!
TOOLS NEEDED
- Large Pot or Dutch Oven: One vessel is all you need.
- Wooden Spoon: For breaking up the beef and stirring.
- Chef’s Knife: Rough cuts are perfect here.
- Ladle: This is a proper bowl-of-stew situation.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Budget-friendly beef stew
- Uses ground beef instead of stew meat
- One-pot, simple prep
- Hearty vegetables and savory broth
- Naturally thickened
- Great make-ahead meal
- Comfort food that stretches the grocery budget
Hamburger Stew (Poor Man’s Stew)
Equipment
Ingredients
- 1 pound lean ground beef
- 2 medium Yukon Gold potatoes, peeled and roughly chopped (4 cups)
- 3 medium carrots, peeled and roughly chopped (3 cups)
- 1 large yellow onion, roughly chopped (about 1 ½ cups)
- 1 14.5 ounces can diced tomatoes, undrained
- 4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 packet beef stew seasoning mix, 1.5 ounces
- 1 bay leaf
Instructions
- BROWN BEEF: Add 1 pound lean ground beef to a large pot or Dutch oven over medium heat. Cook for 6 to 8 minutes, breaking it apart with a spoon, until fully browned. Carefully drain excess grease if needed.
- ADD VEGETABLES: Add 2 medium Yukon Gold potatoes, 3 medium carrots, and 1 large yellow onion to the pot. Stir to evenly distribute the vegetables through the beef.
- ADD LIQUIDS AND SEASONING: Pour in 1 (14.5 ounces) can diced tomatoes with juices, 4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 packet beef stew seasoning mix, and 1 bay leaf. Stir until fully combined.
- SIMMER: Bring the stew to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are fork-tender and the broth has thickened slightly.
- SERVE: Remove and discard the bay leaf. Ladle the stew into bowls and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
