Hamburger Stew

Hamburger Stew Recipe

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Anna Mae Kantor


This is a recipe I got from my late Mother in Law when we were first married--umpteen years ago. It is very tasty and hearty and a great dish for the fall and winter when there's a big ole' chill in the air, and sometimes even if it's not so cold out too. It's full of flavor and is even better when it's left over and heated up. And if you have too much, freeze it and use it another time.

Hope you will give it a try and let me know what 'cha think.

★★★★★ 1 vote
30 Min
45 Min
Stove Top


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2 lb
very lean hamburger (fully thawed)
1 medium
yellow onion (chopped small)
2 Tbsp
minced garlic (heaped)
1 large
green pepper (chopped)
sticks celery (chopped)
1 lb
baby carrots (chopped small)
1 pinch
thyme (dried)
3 Tbsp
parsley flakes
2 Tbsp
dried basil
salt and pepper to taste
1/2 Tbsp
(more or less)steak seasoning to taste (i use the ground kind not the flakey kind)
1 - 1 1/2 c
instant rice
4 heaping Tbsp
corn starch and water to thicken

How to Make Hamburger Stew


  • 1In large 7 to 8 quart pot--
    fill pot half full with water. Add hamburger (uncooked) to the water, and break up until the meat is in small pieces floating in the water. Turn on stove and add the ingredients as you are cutting and chopping the veggies. Add the seasonings and let it simmer about 15 minutes before adding the rice. Let simmer another 15 minutes.
  • 2Using a shaker to mix the cornstarch with the water, then add it to the stew and let it come to a boil and let boil just a minute or two.
  • 3Serve with saltines or dinner rolls and butter.
  • 4Enjoy !!!

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About Hamburger Stew

Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy

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