Hamburger Stew (Poor Man’s Stew)

Make Hamburger Stew with ground beef and hearty vegetables in a savory broth. Simple, filling, and ready in under an hour in just one pot!

Servings: -6

Prep Time10

Cook Time45

Total Time55

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.

Make-Ahead: This stew can be made up to 2 days in advance. Cool completely and refrigerate.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between, until heated through.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Yukon Gold potatoes hold their shape well and naturally thicken the broth, but russet or red potatoes can also be used.