Hamburger Stew

Connie Deitz


This has been a favorite since I was a young girl. On a cold night this stew warmed me up quickly.

☆☆☆☆☆ 0 votes
45 Min
1 Hr 15 Min
Stove Top


1 lb
4 c
potatoes (peeled and cut into bite sized pieces)
1 large
onion (chopped)
1/2 tsp
celery salt
1/2 tsp
garlic salt
1 large
can of peeled whole tomatoes (cut up)
1 can(s)
tomato soup
1/2 can(s)
water (use the tomato soup can)
beef bouillon, cubes
2 tsp
(heaping teaspoons) of chili powder
2 tsp
flour (heaping teaspoon)
1 tsp
sugar (heaping teaspoon)
opt can(s)
can add 1 can of corn or chopped green chilies


1In a large soup pot brown hamburger and onions. Drain. Add the potatoes and enough water to completely cover the potatoes. Add the beef bouillon cubes and the rest of the seasonings. Boil about 15 minutes are until the potatoes are fork tender.
2When potatoes are fork tender, add the can of tomato soup. Stir well then remove half a can (using the soup can) of the stew's liquid. To this add the heaping teaspoons of chili powder, flour and sugar. Mix these in the can really well then add to the stew pot and stir well. Let the stew simmer for about another 15 minutes or so. Serve with warm rolls or crushed crackers.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom
Hashtag: #Hamburger Stew