Easy Weeknight Hamburger Stew
Our Easy Weeknight Hamburger Stew is a true gem in the heart of the Northland, where comfort food reigns supreme. This classic is about simplicity, using pantry staples to bring this hearty delicious dish together in less than an hour.
The Ingredients
No need for fancy ingredients here – just the basics to create a dish that feels like a warm hug:
- 1 lb ground beef
- 1 package (about 2 cups) frozen peas and carrots
- 2 cups beef broth
- 1 medium onion, diced
- 1 tbsp all-purpose flour
- 1/2 cup water
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- Olive oil for cooking
How to Make Easy Weeknight Hamburger Stew
I start with sautéd onions and lean ground beef browned and drained. You can use any kind of meat in this recipe including beef stew meat or ground turkey.
Sprinkle in the flour and stir it into the mix. This is where the stew starts to get that hearty thickness that Northland comfort food is known for. Pour in the beef broth, stirring it all together.
I use low-sodium beef broth to add the best meaty depth of flavor, but other broths or stocks such as vegetable broth also work. A robust beer like a stout or porter would also make a great addition.
I use a mixture of frozen peas and carrots to make this fast and easy without a lot of chopping, prepping, and cleanup. Feel free to add or change up your frozen vegetables. Pretty much anything goes…carrots, peas, beans, corn, zucchini.
Season it up with kosher salt and fresh ground black pepper. Give it a good stir, and let those flavors meld together.
Continue to simmer for about 25-30 minutes to cook down to your desired thickness.
In less time than it takes to order pizza delivery, your hamburger stew is ready. Serve it up over mashed potatoes or egg noodles and a side of crusty bread.
Check out our other favorite recipes!
Soups & Stews
Easy Weeknight Hamburger Stew
Ingredients
- 1 lb ground beef
- 2 cups Beef Broth
- 1 pkg frozen peas and carrots about 2 cups
- 1 medium onion diced
- 2 tbsp all-purpose flour
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- 1 tbsp Olive Oil
Instructions
- In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the diced onion and cook until softened.
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Sprinkle the flour over the beef and stir to combine, allowing it to cook for 1-2 minutes to eliminate the raw flour taste.
- Pour in the beef broth, stirring continuously to avoid lumps. Add the frozen peas and carrots to the pot.
- Season the stew with kosher salt and fresh ground black pepper. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes or until the vegetables are tender and the flavors meld.
- Taste and adjust the seasoning if needed. If you prefer a thicker stew, you can let it simmer uncovered for a few more minutes.
- Serve the hamburger stew hot in bowls. It pairs well with rice, mashed potatoes, or crusty bread.
