18 Hearty Hamburger Stew Recipes Delicious

Perfect for those chilly evenings or when you’re craving something deeply satisfying, our collection of 18 Hearty Hamburger Stew Recipes is a treasure trove of comfort food at its best. Whether you’re in a hurry or looking to simmer something special, these recipes promise to deliver deliciousness in every spoonful. Dive in and discover your next family favorite!

Classic Hamburger Stew

Craving something hearty and comforting? Let me share a recipe that’s been a staple in my kitchen during those chilly evenings when only a bowl of something warm and savory will do. This Classic Hamburger Stew is a dish that brings back memories of family dinners and the simple joy of cooking with love.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups beef stock, low-sodium
• 2 cups russet potatoes, peeled and cubed
• 1 cup carrots, sliced into 1/2-inch rounds
• 1 cup celery, diced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 2 tbsp all-purpose flour
• 1/2 cup whole milk
• 1 bay leaf

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle the flour over the beef and onion mixture, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
5. Gradually pour in the beef stock, stirring constantly to prevent lumps from forming.
6. Add the potatoes, carrots, celery, tomato paste, Worcestershire sauce, smoked paprika, and bay leaf. Bring to a simmer.
7. Reduce heat to low, cover, and let the stew simmer for 25 minutes, or until the vegetables are tender. Tip: Stir occasionally to ensure even cooking.
8. Remove the bay leaf, then stir in the whole milk to add a touch of creaminess. Simmer for an additional 5 minutes. Tip: Adjust the seasoning with salt and pepper just before serving to enhance the flavors.

Kindly note, this stew boasts a rich, velvety texture with layers of umami from the beef and a slight smokiness from the paprika. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Cheesy Hamburger Stew

Yesterday, as I rummaged through my fridge looking for something hearty to whip up, I stumbled upon the perfect combo for a comforting dish. It reminded me of those chilly evenings when only a bowl of something warm and cheesy would do. That’s how this Cheesy Hamburger Stew came to life, a dish that’s as easy to make as it is delicious to devour.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the pot, cooking for an additional 30 seconds until fragrant, ensuring not to let it brown.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, approximately 6-8 minutes.
5. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
6. Reduce the heat to low, stir in the heavy cream and smoked paprika, then simmer gently for 10 minutes to allow the flavors to meld.
7. Gradually add the grated sharp cheddar cheese, stirring continuously until fully melted and the stew reaches a smooth, velvety consistency.
8. Season with precisely measured salt and freshly ground black pepper, adjusting only if necessary after tasting.

Gloriously rich and creamy, this stew boasts a deep, savory flavor with a hint of smokiness from the paprika. Serve it piping hot with a side of crusty bread for dipping, or over a bed of steamed rice for an extra hearty meal.

Spicy Hamburger Stew

Last weekend, I found myself craving something hearty yet spicy to combat the unexpected chill in the air. That’s when I decided to whip up my Spicy Hamburger Stew, a dish that’s become a staple in my kitchen for its bold flavors and comforting warmth.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 large russet potato, peeled and cubed
• 1 cup carrots, sliced
• Salt, to taste

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Incorporate the minced garlic, stirring constantly for 30 seconds to avoid burning.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon until browned, approximately 7 minutes.
5. Stir in the smoked paprika, cayenne pepper, and ground cumin, coating the beef evenly for a depth of flavor.
6. Pour in the beef stock, crushed tomatoes, and tomato paste, bringing the mixture to a gentle boil.
7. Reduce the heat to low, add the cubed potato and sliced carrots, then simmer uncovered for 25 minutes, or until the vegetables are tender.
8. Season with salt to taste, ensuring the stew’s flavors are balanced.

Creating this stew fills my kitchen with an aroma that’s irresistibly rich and smoky. The final dish boasts a perfect harmony of spice and heartiness, with the potatoes and carrots adding a comforting texture. Serve it with a dollop of sour cream or over a bed of steamed rice to round out the meal.

Vegetable Hamburger Stew

Perfect for those chilly evenings when you’re craving something hearty yet wholesome, this Vegetable Hamburger Stew has become a staple in my kitchen. It’s a dish that reminds me of my grandmother’s cooking, with a modern twist that keeps me coming back for more.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups carrots, peeled and diced
• 2 cups potatoes, peeled and cubed
• 4 cups beef stock, homemade preferred
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until translucent, about 3 minutes.
4. Add the carrots and potatoes, stirring to combine, and cook for another 2 minutes.
5. Pour in the beef stock and add the tomato paste and smoked paprika. Bring to a simmer, then reduce heat to low. Tip: Simmering slowly allows the flavors to meld beautifully.
6. Cover and cook for 25 minutes, or until the vegetables are tender.
7. Stir in the frozen peas and cook for an additional 5 minutes. Tip: Adding peas last preserves their vibrant color and texture.
8. Season with salt and freshly ground black pepper to taste, then garnish with fresh parsley before serving.

This stew boasts a rich, savory broth with tender chunks of beef and vegetables that melt in your mouth. Try serving it over a slice of crusty bread for a satisfying meal that comforts the soul.

Slow Cooker Hamburger Stew

Last weekend, I found myself craving something hearty yet effortless, leading me to whip up this comforting Slow Cooker Hamburger Stew. It’s the perfect dish for those days when you want minimal prep but maximum flavor, and trust me, it doesn’t disappoint.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup carrots, sliced into 1/4-inch rounds
• 1/2 cup celery, finely chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until no pink remains, about 5 minutes. Drain excess fat and transfer to the slow cooker.
2. In the same skillet, melt the butter over medium heat. Add the onion, celery, and carrots, sautéing until the onions are translucent, about 3 minutes.
3. Stir in the garlic and tomato paste, cooking for an additional 1 minute until fragrant. Sprinkle the flour over the vegetables, stirring to coat evenly.
4. Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring to a simmer and cook until slightly thickened, about 2 minutes.
5. Transfer the vegetable mixture to the slow cooker. Add the potatoes, Worcestershire sauce, smoked paprika, black pepper, and bay leaf, stirring to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender.
7. Discard the bay leaf. Stir in the fresh parsley before serving.

For a thicker stew, let it sit uncovered for 10 minutes before serving. The smoked paprika adds a subtle depth, while the fresh parsley brightens the dish. Serve with a slice of crusty bread for dipping into the rich, flavorful broth.

Beefy Hamburger Stew

Yesterday, I found myself craving something hearty and comforting, a dish that would wrap me in warmth like a cozy blanket on a chilly evening. That’s when I decided to whip up this Beefy Hamburger Stew, a recipe that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups beef stock, low-sodium
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 medium potatoes, peeled and cubed
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the pot, cooking for an additional 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 7 minutes.
5. Stir in the tomato paste, smoked paprika, and dried thyme, coating the beef evenly for a depth of flavor.
6. Pour in the beef stock, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Add the diced carrots, celery, and cubed potatoes to the pot, stirring to combine.
8. Bring the stew to a boil, then reduce the heat to low, covering the pot. Simmer for 25 minutes, or until the vegetables are tender.
9. Season with salt and freshly ground black pepper to taste, adjusting as necessary.

Velvety and rich, this stew boasts a perfect balance of savory beef and sweet vegetables, with a smoky undertone from the paprika. Serve it with a crusty loaf of bread for dipping, or over a bed of creamy mashed potatoes for an extra indulgent twist.

Tomato Hamburger Stew

Kicking off the summer with a dish that’s as hearty as it is comforting, I found myself craving something that bridges the gap between a juicy burger and a soul-warming stew. That’s how this Tomato Hamburger Stew came to life in my kitchen, a recipe that’s become a staple for those evenings when only something deeply flavorful will do.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups beef stock (homemade preferred for depth of flavor)
• 1 can (28 oz) crushed tomatoes, preferably San Marzano
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to precise taste
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the tomato paste, smoked paprika, dried oregano, and red pepper flakes, cooking for 1 minute to bloom the spices.
5. Pour in the crushed tomatoes and beef stock, bringing the mixture to a simmer. Tip: A slow simmer ensures the flavors meld beautifully.
6. Reduce the heat to low, cover, and let the stew simmer for 25 minutes, stirring occasionally.
7. Uncover, stir in the heavy cream, and simmer for an additional 5 minutes. Tip: The cream adds a luxurious texture, so don’t skip it.
8. Season with salt and pepper to precise taste, then remove from heat.

Serve this stew garnished with fresh basil leaves for a pop of color and freshness. The texture is wonderfully rich and creamy, with the smokiness of the paprika playing off the sweetness of the tomatoes. For a creative twist, spoon it over a slice of crusty bread or alongside a crisp green salad.

Mushroom Hamburger Stew

Zesty flavors and hearty ingredients come together in this Mushroom Hamburger Stew, a dish that’s become a staple in my kitchen during the cooler months. I remember the first time I whipped this up on a whim, using whatever I had in the fridge, and it’s been a family favorite ever since.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large Dutch oven over medium-high heat and add the clarified butter, allowing it to melt and coat the bottom of the pot evenly.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Transfer the browned beef to a plate, leaving the drippings in the pot for added flavor.
4. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
5. Introduce the sliced cremini mushrooms to the pot, cooking until they release their moisture and begin to brown, approximately 5 minutes. Tip: Don’t overcrowd the mushrooms to ensure they brown properly.
6. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
7. Gradually pour in the beef stock, stirring constantly to prevent lumps, followed by the Worcestershire sauce, smoked paprika, and dried thyme.
8. Return the browned beef to the pot, season with salt and freshly ground black pepper, and bring the stew to a simmer. Tip: Simmering gently allows the flavors to meld beautifully without overcooking the beef.
9. Reduce the heat to low, cover, and let the stew cook for 20 minutes, stirring occasionally.

Lusciously thick and packed with umami flavors, this Mushroom Hamburger Stew is perfect served over a bed of creamy mashed potatoes or with a side of crusty bread for dipping. The mushrooms add an earthy depth that complements the richness of the beef, making every spoonful a delight.

Barley Hamburger Stew

Venturing into the heart of comfort food, I stumbled upon a dish that marries the rustic charm of barley with the hearty satisfaction of a hamburger stew. It’s a recipe born out of a chilly evening when all I craved was something to warm the soul without spending hours in the kitchen.

Ingredients

• 1 cup pearl barley, rinsed
• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef stock, low-sodium
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, approximately 7 minutes.
4. Stir in the tomato paste and smoked paprika, coating the beef evenly, and cook for 1 minute to deepen the flavors.
5. Add the rinsed pearl barley, diced carrots, and celery, stirring to combine with the beef mixture.
6. Pour in the beef stock, bringing the mixture to a boil before reducing the heat to low. Cover and simmer for 45 minutes, or until the barley is tender.
7. Season with salt and freshly ground black pepper to taste, adjusting as necessary.

Zesty and robust, this Barley Hamburger Stew is a testament to the power of simple ingredients coming together to create something extraordinary. The barley adds a delightful chewiness, while the smoked paprika lends a subtle depth that makes each spoonful a discovery. Serve it with a crusty bread to soak up every last bit of the savory broth.

Corn Hamburger Stew

Growing up in the Midwest, I was no stranger to hearty, comforting dishes that could feed a crowd. One of my all-time favorites, especially during the cooler months, is this Corn Hamburger Stew. It’s a dish that brings back memories of family gatherings and the simple joy of a meal made with love.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups frozen corn kernels
• 1 cup diced carrots
• 1 cup diced celery
• 4 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tbsp all-purpose flour
• 1/4 cup heavy cream

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Add diced onion, minced garlic, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
4. Sprinkle flour over the mixture, stirring to coat, and cook for 1 minute to remove the raw flour taste.
5. Stir in tomato paste, smoked paprika, and dried thyme, cooking for another minute until fragrant.
6. Gradually pour in beef stock, scraping the bottom of the pot to loosen any browned bits. Tip: This step, known as deglazing, adds incredible depth to the stew.
7. Add frozen corn kernels and bring the stew to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
8. Stir in heavy cream and season with salt and pepper to taste. Simmer uncovered for an additional 5 minutes to slightly thicken. Tip: For a richer stew, let it simmer a bit longer to reduce further.

Combining the sweetness of corn with the savory depth of beef, this stew is a comforting bowl of goodness. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra hearty meal.

Potato Hamburger Stew

Unbelievable as it may seem, I stumbled upon this Potato Hamburger Stew recipe during a chilly evening when all I had were some ground beef and potatoes staring back at me from the fridge. It’s become a comforting staple in my home, especially on those nights when you crave something hearty without the fuss.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 4 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt clarified butter over medium heat until it shimmers.
2. Add finely chopped yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce minced garlic to the pot, stirring constantly for 30 seconds until fragrant.
4. Increase heat to medium-high, add ground beef, and cook until browned, breaking it apart with a wooden spoon, approximately 6 minutes.
5. Sprinkle all-purpose flour over the beef, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Pour in beef stock and add tomato paste, smoked paprika, sea salt, and freshly ground black pepper, stirring to combine.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
8. Add diced Yukon Gold potatoes to the stew, cover again, and simmer for an additional 15 minutes, or until potatoes are fork-tender.
9. Remove from heat, stir in fresh parsley, and let stand for 5 minutes before serving.

Velvety chunks of potato soak up the rich, smoky broth, while the ground beef adds a satisfying heft. Serve this stew with a crusty baguette for dipping, or over a bed of steamed rice for an unexpected twist.

Carrot Hamburger Stew

Finally, a dish that combines the heartiness of a hamburger with the wholesome goodness of carrots, creating a stew that’s both comforting and nutritious. I stumbled upon this recipe during a chilly autumn evening when I was craving something warm but didn’t want to spend hours in the kitchen. It’s become a staple in my household, especially on busy weeknights.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups carrots, peeled and diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 4 cups beef stock, low sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
5. Mix in the diced carrots, tomato paste, smoked paprika, and ground cumin, stirring well to coat everything evenly.
6. Pour in the beef stock, bring to a boil, then reduce the heat to low. Simmer uncovered for 25 minutes, or until the carrots are tender.
7. Season with salt and freshly ground black pepper to taste before serving.

This stew is a delightful blend of flavors, with the smokiness of the paprika complementing the sweetness of the carrots. The texture is hearty yet not too heavy, making it perfect for a cozy dinner. Try serving it over a bed of mashed potatoes for an extra comforting meal.

Onion Hamburger Stew

Delving into the heart of comfort food, I stumbled upon this Onion Hamburger Stew recipe during a chilly autumn evening when all I craved was something hearty and warming. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of caramelizing onions would fill the air, promising a meal that’s both simple and deeply satisfying.

Ingredients

• 1 lb ground beef, 80% lean
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 3 cups beef stock, homemade preferred
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the thinly sliced onions, stirring occasionally, until they become translucent and begin to caramelize, about 15 minutes. Tip: Resist the urge to stir too often to allow proper caramelization.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
4. Sprinkle the flour over the beef and onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
5. Gradually pour in the beef stock, stirring constantly to prevent lumps. Add the Worcestershire sauce and smoked paprika. Tip: For a richer flavor, let the stew simmer uncovered for 20 minutes, stirring occasionally.
6. Season with salt and freshly ground black pepper to precise taste. Tip: Always taste before serving to adjust seasoning as needed.

Zesty and robust, this Onion Hamburger Stew boasts a velvety texture with layers of umami from the beef and sweetness from the caramelized onions. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop of its savory goodness.

Garlic Hamburger Stew

Diving into the heart of comfort food, I stumbled upon this Garlic Hamburger Stew recipe during a chilly evening when all I craved was something hearty and aromatic. It’s a dish that reminds me of my grandmother’s kitchen, where the scent of garlic and beef would fill the air, promising a meal that’s both satisfying and soul-warming.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 large yellow onion, diced
• 2 cups beef stock, low sodium
• 1 cup crushed tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 2 medium Yukon Gold potatoes, cubed
• 1 tbsp all-purpose flour
• 1 tbsp clarified butter

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
3. Stir in the minced garlic and diced onion, cooking until the onion is translucent, about 3 minutes.
4. Pour in the beef stock and crushed tomatoes, followed by the Worcestershire sauce, smoked paprika, black pepper, and sea salt. Bring to a simmer.
5. Add the carrots, celery, and potatoes, stirring to combine. Cover and simmer on low heat for 25 minutes, or until the vegetables are tender. Tip: Stir occasionally to prevent sticking.
6. In a small bowl, mix the all-purpose flour with the clarified butter to form a paste. Whisk this into the stew to thicken it, cooking for an additional 5 minutes. Tip: For a smoother texture, ensure the paste is fully dissolved before adding.

Combining the robust flavors of garlic and beef with the subtle sweetness of carrots and potatoes, this stew is a comforting embrace in a bowl. Serve it with a crusty baguette to soak up every last drop of its rich, savory broth.

Herbed Hamburger Stew

Last weekend, I found myself craving something hearty yet refined, a dish that could bridge the gap between a casual weeknight dinner and a sophisticated meal. That’s when I decided to whip up this Herbed Hamburger Stew, a comforting blend of robust flavors and tender textures that’s become a staple in my kitchen.

Ingredients

• 1 lb ground beef (preferably 80/20 blend for optimal juiciness)
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups beef stock (homemade or low-sodium store-bought)
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 2 large carrots, peeled and cut into 1/2-inch rounds
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Avoid stirring too frequently to allow a nice crust to form.
3. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and reduce by half, about 5 minutes.
5. Stir in the tomato paste, carrots, celery, rosemary, thyme, and bay leaf, cooking for 2 minutes to meld the flavors.
6. Pour in the beef stock, bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes. Tip: The stew should bubble gently; adjust heat as necessary.
7. Season with salt and pepper to taste, then simmer uncovered for an additional 15 minutes to thicken. Tip: The stew is ready when the carrots are tender but still hold their shape.
8. Remove the bay leaf before serving.

Mmm, the stew boasts a rich, velvety texture with layers of herbal notes that complement the savory beef. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of the delicious broth.

BBQ Hamburger Stew

BBQ Hamburger Stew is the kind of dish that brings back memories of summer cookouts, even when you’re making it in the middle of June. I remember the first time I tried it at a friend’s backyard party, and I’ve been tweaking my recipe ever since to get that perfect smoky flavor balanced with the heartiness of the stew.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup BBQ sauce, homemade or store-bought
• 2 cups beef stock
• 1 cup diced tomatoes, canned
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat and add the clarified butter, allowing it to melt completely.
2. Add the ground beef to the Dutch oven, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the BBQ sauce, beef stock, and diced tomatoes, stirring to combine all ingredients thoroughly.
5. Add the Worcestershire sauce, smoked paprika, and ground cumin, then season with salt and freshly ground black pepper to taste.
6. Reduce the heat to low, cover the Dutch oven, and simmer the stew for 25 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld together beautifully.
7. After 25 minutes, remove the lid and continue to simmer for an additional 10 minutes to slightly thicken the stew. Tip: The stew should coat the back of a spoon when it’s ready.

Velvety and rich, this BBQ Hamburger Stew has a deep smoky flavor that’s perfectly balanced with the tanginess of the BBQ sauce. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up every last drop.

Mexican Hamburger Stew

Venturing into the heart of comfort food with a twist, I stumbled upon this Mexican Hamburger Stew recipe during a chilly evening when my pantry was nearly bare. It’s a dish that marries the heartiness of a classic hamburger with the vibrant flavors of Mexican cuisine, creating something unexpectedly delightful.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup crushed tomatoes
• 2 cups beef stock
• 1 cup corn kernels, fresh or frozen
• 1 cup diced potatoes
• 1/2 cup diced green bell pepper
• Salt, to precise measurement

Instructions

1. Heat a large pot over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until it’s evenly browned, about 5 minutes.
3. Stir in the diced yellow onion and minced garlic, cooking until the onion becomes translucent, approximately 3 minutes.
4. Sprinkle the ground cumin and smoked paprika over the beef mixture, stirring to coat evenly for about 1 minute to toast the spices.
5. Pour in the crushed tomatoes and beef stock, bringing the mixture to a gentle boil before reducing the heat to a simmer.
6. Add the corn kernels, diced potatoes, and green bell pepper to the pot, stirring to combine.
7. Season with salt, starting with 1 tsp, then adjust as needed after tasting.
8. Cover the pot and let the stew simmer for 25 minutes, or until the potatoes are fork-tender.
9. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld further.

Now, this stew boasts a rich, smoky depth from the paprika and cumin, with the potatoes and corn adding a delightful texture contrast. Serve it with a side of crusty bread or over a bed of steamed rice for an extra comforting meal.

Italian Hamburger Stew

Warm, hearty, and brimming with flavors that remind me of my grandmother’s kitchen, this Italian Hamburger Stew is a dish that’s close to my heart. It’s a perfect blend of rustic Italian flavors and the comforting familiarity of a classic American stew, making it a hit in my household during those chilly evenings.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups San Marzano tomatoes, crushed by hand
• 1 cup dry red wine (such as Chianti)
• 2 cups beef stock, preferably homemade
• 1 large carrot, peeled and diced into 1/2-inch pieces
• 1 celery stalk, diced into 1/2-inch pieces
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, to season
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp flat-leaf parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until well-browned, about 5-7 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Lower the heat to medium and add the diced onion, cooking until translucent, about 3 minutes, then stir in the minced garlic for 30 seconds until fragrant.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and allow it to reduce by half, about 3 minutes.
5. Stir in the crushed San Marzano tomatoes, beef stock, carrot, celery, oregano, basil, and red pepper flakes. Bring to a simmer. Tip: Simmering slowly melds the flavors beautifully.
6. Season with salt and freshly ground black pepper, then cover and simmer on low heat for 45 minutes, stirring occasionally.
7. Uncover and continue to simmer for an additional 15 minutes to slightly thicken the stew. Tip: The stew is ready when the carrots are tender but still hold their shape.
8. Remove from heat and stir in the Parmigiano-Reggiano cheese and chopped parsley.

Comforting and rich, this stew boasts a velvety texture with a robust flavor profile that’s both tangy and slightly spicy. Serve it over a bed of creamy polenta or with a slice of crusty artisan bread to soak up every last drop of its savory goodness.

Conclusion

Outstanding options await in our roundup of 18 Hearty Hamburger Stew Recipes! Whether you’re craving comfort or seeking simplicity, these dishes promise to satisfy. We’d love to hear which recipe stole your heart—drop a comment below. And if you found a stew to savor, why not share the love? Pin this article on Pinterest to keep these delicious ideas at your fingertips. Happy cooking!

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