12 Foolproof Hamburger Stew Recipes Designed for Freezer Prep

Hamburger stew makes a filling meal that freezes well for later use. These recipes focus on simple ingredients and straightforward steps. You can prep them in batches to save time on busy days. Each one includes clear directions for cooling and storing in the freezer. They offer different flavor options so you can match what your family likes.

Helpful Tips Before You Start

These tips will help you get the best results when prepping hamburger stew for the freezer.

Brown the Meat Thoroughly

Cook the hamburger until it is fully browned and no pink remains. Drain excess fat before combining it with the other stew ingredients.

Cool the Stew Completely

Let the finished stew sit at room temperature until it is no longer warm. Placing hot stew directly in the freezer can affect food safety and texture.

Use Freezer-Safe Containers

Portion the cooled stew into airtight bags or containers with some headspace. Remove as much air as possible to prevent freezer burn.

Label With Dates

Write the recipe name and the date on every container before freezing. Most hamburger stews keep well for up to three months.

Thaw Safely Overnight

Move portions from the freezer to the refrigerator the day before you plan to serve them. This method preserves the stew’s texture better than thawing at room temperature.

Classic Beef and Root Vegetable Hamburger Stew

This stew brings together ground beef and sturdy root vegetables in a simple broth that holds up well after freezing. It works especially well when you want a filling meal ready in the freezer for weeknights when cooking feels like too much.

The finished dish has soft chunks of potato, carrot, and parsnip in a light tomato broth with steady beef flavor. The vegetables stay intact after reheating and give the stew a comforting, homey texture.

Classic Beef and Root Vegetable Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 2 potatoes, cubed
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, and parsnip to the pot. Cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and thyme and cook for 1 minute until fragrant.
• Pour in the beef broth and diced tomatoes. Add the potatoes and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the potatoes and other vegetables are tender.
• Taste and season with salt and black pepper before serving or cooling for storage.

Notes

Portion the cooled stew into freezer-safe containers so you can thaw only what you need. The parsnip adds a mild sweetness that pairs well with the beef, so skip it only if you cannot find it. Reheat gently on the stove with a splash of broth if the stew thickens too much after freezing.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Smoky Chipotle Beef Stew with Corn and Peppers

This hearty stew brings together ground beef, sweet corn, and bell peppers in a smoky chipotle broth that reheats well after freezing. It works as a quick weeknight meal or a make-ahead option you can portion into containers for busy weeks ahead. The flavor balances mild heat with a touch of sweetness from the corn.

The texture stays thick enough to serve over rice or with tortillas once thawed. Corn and peppers hold up during freezing without turning mushy when added toward the end of cooking.

Smoky Chipotle Beef Stew with Corn and Peppers

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro (for serving)

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat.
• Add the diced onion and chopped bell peppers to the pot. Cook for 5 minutes until the vegetables soften.
• Stir in the minced garlic and chipotle peppers. Cook for 1 minute until fragrant.
• Add the smoked paprika and cumin. Stir to coat the meat and vegetables.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Cover and cook for 20 minutes, stirring occasionally.
• Add the drained corn and simmer uncovered for 5 more minutes.
• Season with salt and black pepper. Remove from heat and stir in the cilantro just before serving or packing for the freezer.

Notes

Cool the stew completely before dividing into freezer-safe containers to avoid ice crystals. When reheating from frozen, add a splash of broth if the texture thickens too much. Reduce the chipotle amount by half if you prefer less heat, or add an extra pepper for stronger smoky flavor.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Italian Herb Hamburger Stew with Zucchini and Tomatoes

This stew combines ground beef with zucchini and tomatoes in a broth seasoned with oregano, basil, and thyme. It suits meal prep days because the ingredients hold up well after freezing and reheating. The finished dish has a savory broth with tender pieces of meat and soft vegetables.

It works for weeknight dinners or when you want a lighter stew that still feels filling. The Italian herbs stand out without overpowering the fresh zucchini.

Italian Herb Hamburger Stew with Zucchini and Tomatoes

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 1 (14.5 oz) can diced tomatoes
• 3 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Grated Parmesan cheese for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
• Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the oregano, basil, thyme, salt, and black pepper. Cook for 1 minute to wake up the herbs.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Let the stew simmer uncovered for 15 minutes to blend the flavors.
• Add the zucchini slices. Cook for 5 to 7 minutes until the zucchini is tender but not mushy.
• Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Cool the stew fully before freezing so the zucchini keeps its shape better in storage. Reheat portions gently on the stove with a splash of broth if the mixture thickens too much after thawing. Skip the cheese if you plan to freeze the full batch and add it fresh when serving.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Mushroom Barley Hamburger Stew

This hearty stew combines ground beef with earthy mushrooms and chewy barley for a filling meal that holds up well in the freezer. It works especially well for busy weeks when you want something warming and satisfying ready to reheat. The flavor is savory and comforting, with a thick texture from the barley that makes each bowl feel substantial.

Mushroom Barley Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 1/2 cup pearl barley
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion, carrots, and sliced mushrooms to the pot. Cook for 5 minutes until the vegetables begin to soften.
• Stir in the minced garlic and dried thyme, then cook for 1 minute until fragrant.
• Add the pearl barley and beef broth. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, until the barley is tender.
• Let the stew cool completely before portioning into freezer-safe containers.

Notes

Cool the stew fully before freezing so the barley does not overcook during reheating. When thawing, add a splash of extra broth if the mixture thickens too much in the freezer. This recipe freezes well for up to three months and reheats evenly on the stovetop.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Sweet Potato Kale Hamburger Stew with Thyme

This stew brings together ground beef, sweet potatoes, and kale in one pot. The thyme gives it an earthy flavor that balances the sweetness of the potatoes and the slight bitterness of the greens. It makes a filling meal that holds up well after freezing and reheating.

The recipe works well for busy weeks when you want something homemade without much effort. Sweet potatoes keep their shape in the freezer, and kale adds color and nutrients without turning mushy if added toward the end of cooking.

Sweet Potato Kale Hamburger Stew with Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Cutting board

Ingredients

  

• 1 pound ground beef
• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the cubed sweet potatoes, dried thyme, salt, and black pepper. Cook for 2 minutes to coat everything evenly.
• Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
• Add the chopped kale and stir until it wilts, about 3 minutes. Remove the pot from the heat and let the stew sit for 5 minutes before serving.

Notes

Let the stew cool completely before dividing it into freezer containers so the sweet potatoes do not become grainy. If the broth thickens too much after freezing, add a splash of water when reheating on the stove. Kale can be swapped for spinach if you prefer a milder green, but add it only after reheating to keep the color bright.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board

Cabbage and Potato Hamburger Stew

This stew brings together ground beef, shredded cabbage, and chunks of potato in a simple broth that freezes well. It works well for weeknight meals when you need something filling and ready to reheat straight from the freezer. The cabbage softens but keeps some texture, while the potatoes add body without turning the broth too thick.

The flavor stays mild and savory, with the beef providing the main taste and the vegetables rounding it out. It makes a practical choice for batch cooking because the ingredients hold up after thawing.

Cabbage and Potato Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups shredded green cabbage
• 3 large potatoes, peeled and cubed
• 2 carrots, sliced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Drain excess fat if needed.
• Add the chopped onion and minced garlic to the pot and cook until the onion softens.
• Stir in the shredded cabbage, cubed potatoes, and sliced carrots.
• Pour in the beef broth and add the diced tomatoes with their juice.
• Season with dried thyme, salt, and pepper. Bring the mixture to a boil.
• Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the potatoes are tender.
• Let the stew cool completely before dividing into freezer-safe containers.

Notes

Shred the cabbage finely so it softens evenly during the simmer and reheats without becoming mushy. If the broth thickens too much after freezing, add a splash of water when reheating on the stove. This version skips extra spices so the natural flavors of the beef and vegetables stay clear for easy portioning into family meals.

Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board

Beef Lentil Stew with Spinach and Carrots

This beef lentil stew brings together ground beef, hearty lentils, and sweet carrots in one warming bowl. Fresh spinach stirred in at the end adds color and a light texture. It is a practical choice for freezer prep because the ingredients hold up well after thawing and reheating.

The flavor is savory with a gentle earthiness from the lentils and a touch of natural sweetness from the carrots. The stew turns out thick enough to feel filling yet easy to portion into containers for later meals.

Beef Lentil Stew with Spinach and Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound ground beef
• 1 cup brown lentils, rinsed
• 3 carrots, peeled and chopped
• 5 ounces fresh spinach
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

 

• Heat a large pot over medium heat and add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
• Stir in the carrots, lentils, beef broth, diced tomatoes, oregano, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 35 minutes until the lentils and carrots are tender.
• Turn off the heat and stir in the spinach until it wilts into the stew.

Notes

Portion the cooled stew into freezer-safe containers and leave a little headspace so it expands safely. When reheating, add a splash of broth if the lentils have thickened too much during storage. The spinach softens nicely on the second heat but keeps its color if you avoid overcooking it the first time.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Tex-Mex Hamburger Stew with Black Beans and Cumin

This Tex-Mex hamburger stew brings bold cumin flavor and hearty black beans together in one pot. It freezes well in individual portions, making it a smart choice for busy weeks when you want a quick, filling meal.

The dish has a thick, stew-like texture with tender beef and a mild spice level that suits most families. Corn adds a bit of sweetness while the broth keeps everything saucy enough to serve over rice or with tortillas.

Tex-Mex Hamburger Stew with Black Beans and Cumin

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Can opener

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion, minced garlic, and red bell pepper to the pot. Cook for 5 minutes until the vegetables soften.
• Stir in the cumin and chili powder. Cook for 1 minute until the spices smell fragrant.
• Pour in the beef broth, then add the drained black beans, diced tomatoes, and frozen corn.
• Season with salt and pepper. Bring the stew to a simmer and cook for 20 minutes, stirring occasionally.
• Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Freeze the cooled stew in airtight containers for up to three months. Thaw overnight in the fridge and reheat on the stove with a splash of broth if it thickens too much. A squeeze of lime at the end brightens the cumin flavor without overpowering the beans.

Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Can opener

Butternut Squash and Apple Hamburger Stew

This stew brings together ground beef with sweet butternut squash and apples for a hearty meal that feels both comforting and a little different. It freezes well, so you can make a batch ahead and have ready-to-heat portions on hand for weeknights or unexpected cold weather.

The finished dish has a thick texture with tender squash pieces and a mild sweet-savory balance from the fruit. It works nicely as a simple one-pot dinner that reheats without losing quality.

Butternut Squash and Apple Hamburger Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 apples, peeled, cored, and diced
• 1 teaspoon dried thyme
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the butternut squash, apples, and thyme. Cook for another 2 minutes to combine the flavors.
• Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 20 to 25 minutes until the squash is tender.
• Season with salt and pepper to taste before serving.

Notes

Cool the stew completely before dividing it into freezer-safe containers for best results. When reheating from frozen, add a small splash of broth if it thickens too much during storage. The apples soften during cooking and help create a subtle sweetness that pairs well with the thyme.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Guinness Beef and Onion Hamburger Stew

This stew brings together ground beef with plenty of onions and the malty depth of Guinness for a hearty meal that holds up well in the freezer. It works well for batch cooking on weekends so you can pull out portions for quick dinners later in the month. The flavor is savory with a slight bitterness from the beer that balances the sweet onions.

The texture stays thick and spoonable even after freezing and reheating. Carrots add a bit of sweetness and body without turning mushy.

Guinness Beef and Onion Hamburger Stew

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Course Main Course

Cuisine Irish-American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Slotted spoon

Ingredients

  

• 1 pound ground beef
• 2 large onions, thinly sliced
• 3 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 (12-ounce) bottle Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Remove the beef with a slotted spoon and set it aside.
• Add the sliced onions to the pot and cook until they soften and turn light brown. Stir in the carrots and garlic and cook for 2 minutes more.
• Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the Guinness while scraping the bottom of the pot.
• Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot and season with salt and pepper.
• Bring the mixture to a simmer, then reduce the heat and cook for 25 minutes until the carrots are tender. Remove the bay leaves before serving or freezing.

Notes

Let the stew cool completely before dividing it into freezer containers. When reheating, add a splash of broth if the sauce has thickened too much during storage. The onions release extra sweetness as the stew sits, so taste and adjust salt after thawing rather than before freezing.

Course: Main Course
Cuisine: Irish-American
Equipment: Large pot, Wooden spoon, Slotted spoon

Garden Minestrone-Style Hamburger Stew with Green Beans

This stew brings together ground beef and plenty of garden vegetables in a tomato-based broth. It tastes like a hearty minestrone but works well as a make-ahead freezer meal for busy weeks. The green beans stay bright and the beans add creaminess without needing extra thickeners.

It freezes cleanly and reheats to a thick, spoonable texture that feels comforting on cold nights. Serve it with crusty bread or a simple side salad when you need an easy dinner.

Garden Minestrone-Style Hamburger Stew with Green Beans

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Freezer containers

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups beef broth
• 2 teaspoons Italian seasoning
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Add the onion and garlic once the beef is mostly cooked and continue until the onion softens.
• Stir in the carrots, celery, and green beans. Cook for two minutes to let the vegetables start to warm.
• Add the diced tomatoes with their juice, cannellini beans, beef broth, and Italian seasoning. Season with salt and pepper.
• Bring the mixture to a simmer, then reduce the heat and cook for 20 minutes until the carrots and green beans are tender.
• Remove the pot from the heat and let the stew cool completely. Divide into freezer-safe containers or bags, leaving a little room for expansion.
• Label and freeze. To serve, thaw overnight in the refrigerator and reheat on the stove until hot. Top each bowl with grated Parmesan.

Notes

Freeze the stew without pasta so the texture stays firm after reheating. If you want to stretch the meal, add cooked small pasta or rice right before serving. Taste and add a pinch more Italian seasoning after thawing if the flavors seem muted from freezing.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Freezer containers

Ginger-Soy Beef Stew with Carrots and Bok Choy

This ginger-soy beef stew turns basic ground beef into a freezer-friendly meal with bold Asian flavors. Carrots soften during the long simmer while bok choy stays bright when added near the end. The result is a savory, slightly sweet broth that reheats well after months in the freezer.

It works best for busy weeks when you want something hearty but lighter than a traditional tomato-based stew. Make a batch on the weekend, portion it out, and pull servings straight from the freezer for quick lunches or dinners.

Ginger-Soy Beef Stew with Carrots and Bok Choy

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 4 medium carrots, sliced into rounds
• 4 cups beef broth
• 1/4 cup soy sauce
• 4 baby bok choy, chopped
• Salt and black pepper

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the onion, garlic, and ginger. Cook for 2 minutes until the onion softens and the mixture smells fragrant.
• Add the carrots, beef broth, and soy sauce. Bring the stew to a simmer, then reduce the heat and cook for 20 minutes until the carrots are tender.
• Taste and season with salt and black pepper. Stir in the bok choy and cook for 3 more minutes until it turns bright green and slightly wilted.

Notes

Cook the stew without the bok choy if you plan to freeze it, then add fresh bok choy during reheating so it keeps its crunch. The broth thickens slightly after freezing, so add a splash of water when warming. This version pairs well with rice or noodles served on the side.

Course: Main Course
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife