Description
This Hamburger Stew is a hearty and comforting meal that’s perfect for chilly days. It’s packed with ground beef, vegetables, and a rich and flavorful broth. This recipe can be made in an Instant Pot, on the stovetop, or in a crock pot.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 cup onion, chopped (one medium onion)
- 1 tablespoon minced garlic (3 cloves)
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and cut into small cubes
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 (28 oz) can petite diced tomatoes
- 1 cup beef broth
- 1 1/2 tablespoons cornstarch (omit if paleo/Whole30)
- 1/4 cup water
- 3/4 cup frozen peas, defrosted
Instructions
Instant Pot Instructions:
- Brown Beef and Sauté Vegetables: Select Sauté on the Instant Pot and add the oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened. Make sure to scrape up any browned bits off the bottom of the pot to avoid a burn notice.
- Pressure Cook: Cancel Sauté mode and add the rest of the ingredients except for the cornstarch, water, and peas. Stir until combined. Close the lid and set the valve to Sealing. Select ‘High Pressure’ for 8 minutes.
- Thicken: Once the stew has cooked, do a quick release on the vent. Select Sauté mode and bring to a boil. While the stew boils, in a small bowl, mix the cornstarch with water and add to the stew. Once the stew is boiling, cancel sauté mode.
- Serve: Add the peas and stir until combined.
Stovetop Instructions:
- Brown Beef and Sauté Vegetables: In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
- Simmer: Add the rest of the ingredients to the pot except for the cornstarch, water, and peas. Stir until combined. Bring to a boil. Reduce the heat and simmer for 30 minutes.
- Thicken: Once cooked, in a small bowl, mix the cornstarch with water and add to the stew. Bring to a boil; once the stew is boiling, reduce heat and simmer for 5 to 8 minutes.
- Serve: Add the peas and stir until combined.
Crockpot Instructions:
- Brown Beef and Sauté Vegetables: In a large pot over medium-high heat, add olive oil. Once the oil is hot, add ground beef, onion, and garlic. Cook for 10 minutes until ground beef starts to brown and the onion is softened.
- Add to Crock Pot: Add the beef/vegetable mixture to the crock pot base along with the rest of the ingredients to the pot except for the cornstarch, water, and peas. Stir until combined.
- Cook: Cook on low for 6-8 hours or high for 4-6 hours.
- Thicken (Optional): In the last hour the stew is cooking, mix cornstarch with water and add to the stew. Turn the crock pot to high.
- Serve: Before serving, add the peas and stir until combined.
Notes
- Beef: You can use ground beef, chuck roast, or stew meat for this recipe.
- Vegetables: Feel free to add other vegetables to your stew, such as mushrooms, zucchini, or green beans.
- Broth: You can use homemade or store-bought beef broth.
- Thickening: Cornstarch is used to thicken the stew, but it can be omitted for a paleo or Whole30 version.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kca
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
