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Hamburger Stew with Potatoes and Carrots

Hamburger stew with potatoes and carrots is a hearty one-pot dinner built on browned ground beef and a rich tomato-beef broth. Simmered until fork-tender, the potatoes and carrots melt into a thick, savory bowl with peas stirred in at the end.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 1 tbsp olive oil
  • 1.5 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, sliced
Vegetables
  • 3 carrots, peeled and sliced
  • 3 Yukon Gold potatoes, peeled and diced
Tomato-beef broth
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 4 cup low-sodium beef broth
  • 1 cup tomato sauce
  • 1 tsp Worcestershire sauce
Seasonings
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Finish
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lean ground beef and cook for 6–8 minutes until browned, breaking it into small crumbles; drain excess grease if necessary.
Build the flavor
  1. Stir in the diced yellow onion and cook for 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Mix in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
Simmer the stew
  1. Add the carrots, potatoes, celery, diced tomatoes, low-sodium beef broth, tomato sauce, Worcestershire sauce, dried thyme, Italian seasoning, paprika, kosher salt, and black pepper. Stir well to combine so everything is evenly coated.
  2. Bring the stew to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 25–30 minutes until the potatoes and carrots are fork-tender.
Finish and serve
  1. Stir in the frozen peas and cook for 3–4 minutes until heated through. Turn off the heat and sprinkle with chopped fresh parsley.
  2. Taste and adjust seasoning if needed, then serve hot with crusty bread or buttery biscuits.

Notes

For deeper flavor, don’t rush the tomato paste step—stir until fragrant and slightly darker. Store leftovers in an airtight container in the fridge for up to 4 days; freeze for up to 3 months (best without adding peas until reheating). For a lighter option, use extra-lean ground beef and reduce the tomato sauce to 3/4 cup to keep the broth from getting too thick.