14 Quick Hamburger Stew Recipes for Busy Weeknights

Weeknights can get hectic when you need dinner on the table fast. Hamburger stew is a simple way to use ground beef and basic ingredients for a filling meal. This list has 14 different recipes that keep things straightforward. Each one focuses on quick steps and common pantry items. You can browse them to find options that match what you have on hand.

Helpful Tips Before You Start

These tips will help you get hamburger stew on the table faster on weeknights.

Brown the Beef First

Cook the ground beef in the pot before adding other ingredients. This builds flavor while you pull out the rest of what you need.

Use Frozen or Canned Produce

Reach for frozen mixed vegetables and canned tomatoes or beans. They cut prep time without extra chopping.

Stick to One Pot

Make the whole stew in a single Dutch oven or deep skillet. It keeps cleanup quick after a long day.

Double and Freeze Portions

Cook extra when you have a free moment. Cool and store servings in the freezer for easy reheats later.

Classic One-Pot Hamburger Stew with Potatoes and Carrots

This one-pot hamburger stew brings together ground beef, tender potatoes, and sweet carrots in a simple broth that feels hearty without much effort. It works well on busy weeknights when you want a filling meal with minimal cleanup. The result is a thick, savory stew with soft vegetables and rich beef flavor.

Classic One-Pot Hamburger Stew with Potatoes and Carrots

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 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 diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the sliced carrots and cubed potatoes. Cook for another 2 minutes to combine.
• Add the tomato paste, Worcestershire sauce, and dried thyme. Stir everything together for 1 minute.
• Pour in the beef broth. Season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
• Cover the pot and cook for 25 minutes until the potatoes and carrots are tender. Stir once halfway through.

Notes

Cut the potatoes into even cubes so they cook at the same rate as the carrots. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.

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

Spicy Mexican Hamburger Stew with Black Beans and Corn

This stew brings bold Mexican flavors to the table with minimal effort. Ground beef simmers with black beans and corn in a spicy tomato broth that comes together fast on the stove. It works well on busy weeknights when you want something hearty and warming without much hands-on time.

The result is a thick, savory stew with tender beans, sweet corn kernels, and just enough heat from the spices and chilies. Serve it with simple sides like rice or tortilla chips for a complete meal.

Spicy Mexican Hamburger Stew with Black Beans and Corn

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large pot

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for garnish
• Sliced jalapenos, 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 chopped onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the chili powder, cumin, and salt. Cook for 1 minute to toast the spices.
• Pour in the diced tomatoes with green chilies, beef broth, black beans, and corn. Stir everything together.
• Bring the mixture to a simmer. Reduce the heat to low and cook uncovered for 15 minutes, stirring occasionally.
• Ladle the stew into bowls and top with chopped cilantro and sliced jalapenos before serving.

Notes

The canned tomatoes with green chilies set the spice level, so taste before adding extra heat from the jalapenos. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture. Skip the cilantro if you prefer a simpler finish.

Course: Main Course
Cuisine: Mexican
Equipment: Large pot

Italian Herb Hamburger Stew with Tomatoes and Pasta

This stew combines ground beef with Italian herbs, tomatoes, and pasta in one pot for a filling weeknight meal. It works well when you need something warm and satisfying without spending hours in the kitchen. The broth stays light yet flavorful, with tender pasta and meaty bites in every spoonful.

Italian Herb Hamburger Stew with Tomatoes and Pasta

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 2 teaspoons Italian seasoning
• 8 ounces small pasta, such as elbows
• Salt and black pepper to taste
• Grated Parmesan for serving

Instructions

 

• Heat a large pot over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
• Stir in the Italian seasoning, then add the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Add the pasta and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
• Taste and season with salt and black pepper as needed. Ladle into bowls and top with grated Parmesan before serving.

Notes

Cook the pasta just until tender to keep it from absorbing too much broth during storage. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If you want a thicker stew, let it simmer uncovered for a few extra minutes after the pasta finishes cooking.

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

Hearty Beef Barley Hamburger Stew

This stew brings together ground beef and barley in one pot for a filling dinner that feels like comfort food without much effort. It works well on busy weeknights when you want something warm and hearty that still comes together on the stovetop. The barley gives the broth a slight chew while the vegetables and beef create a savory base.

Hearty Beef Barley Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/2 cup pearl barley
• 1 (14.5-ounce) can diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
• Add the onion, carrots, celery, and garlic to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
• Stir in the pearl barley, diced tomatoes, beef broth, thyme, and bay leaf. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally, until the barley is tender.
• Remove the bay leaf and stir in the fresh parsley just before serving.

Notes

Simmer a little longer if you prefer softer barley, or add a splash more broth if the stew thickens too much on the stove. Leftovers reheat well the next day and taste even better after the flavors settle overnight in the fridge.

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

Smoky Chipotle Hamburger Stew with Sweet Potatoes

This stew combines ground beef with sweet potatoes in a smoky chipotle broth. It comes together quickly on weeknights when you want a hearty meal without much fuss. The sweet potatoes soften during cooking and add a gentle sweetness that balances the spice.

The finished dish has a thick texture with tender potato pieces throughout. Chipotle peppers and smoked paprika give it a steady smoky note that pairs well with the beef.

Smoky Chipotle Hamburger Stew with Sweet Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 2 large sweet potatoes, peeled and cubed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups beef broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, 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 and minced garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the minced chipotle peppers and smoked paprika. Cook for 1 minute to release the flavors.
• Add the cubed sweet potatoes, fire-roasted tomatoes, and beef broth. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the sweet potatoes are tender.
• Season with salt and pepper. Ladle into bowls and top with fresh cilantro before serving.

Notes

Cut the sweet potatoes into even cubes so they cook at the same rate. If the stew thickens too much during simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid stirred in.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife

Cajun-Spiced Hamburger Stew with Bell Peppers

This one-pot stew brings bold Cajun flavors to a simple weeknight meal. Ground beef and colorful bell peppers simmer together in a spiced tomato broth that feels hearty without much effort. It works well when you need dinner on the table fast but still want something warming and filling.

The dish has a savory base with a gentle heat from the Cajun seasoning and a slight sweetness from the peppers. The texture stays thick enough to eat with a spoon yet loose enough to serve over rice if you want.

Cajun-Spiced Hamburger Stew with Bell Peppers

Print Recipe Pin Recipe

Course Soup

Cuisine Cajun

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring spoons

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 2 tablespoons Cajun seasoning
• Salt to taste
• Chopped green onions for garnish

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 bell peppers to the pot. Cook for 4 to 5 minutes until the vegetables start to soften.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Pour in the diced tomatoes and beef broth. Add the Cajun seasoning and a pinch of salt.
• Bring the mixture to a simmer. Let it cook for 15 minutes, stirring occasionally, until the stew thickens slightly.
• Taste and adjust salt if needed. Ladle into bowls and top with chopped green onions before serving.

Notes

If the Cajun seasoning you use is very salty, start with one tablespoon and add more at the end. The bell peppers release liquid as they cook, so the stew stays saucy without extra thickeners. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Cajun
Equipment: Large pot, Wooden spoon, Measuring spoons

Mushroom and Thyme Hamburger Stew with Peas

This stew brings together browned ground beef, earthy mushrooms, and fresh thyme in a simple broth that feels both hearty and light. The peas add a touch of sweetness and bright color that keeps each bite interesting.

It works well on busy weeknights because everything cooks in one pot and finishes in under an hour. The texture stays thick enough to be satisfying without becoming heavy.

Mushroom and Thyme Hamburger Stew with Peas

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 4 cups beef broth
• 1 tablespoon fresh thyme leaves
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

 

• Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain any excess fat.
• Add the onion, garlic, and mushrooms to the pot. Cook for 5 minutes until the onion softens and the mushrooms release their liquid.
• Stir in the carrots, potatoes, beef broth, thyme, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes and carrots are tender.
• Turn off the heat and stir in the frozen peas. Let the stew sit for 3 minutes so the peas warm through without losing their color.

Notes

Add the peas off the heat so they stay bright and keep a little bite. Fresh thyme works best here because it pairs directly with the mushrooms. If the stew thickens too much after sitting, stir in a splash of broth when reheating.

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

Asian Ginger-Soy Hamburger Stew with Bok Choy

This stew combines ground beef with ginger and soy for a savory broth that feels fresh and light. Bok choy brings a mild crunch that holds up well in the quick simmer. It works well on weeknights when you want something warm and filling but still simple to prepare.

The finished dish has tender beef and vegetables in a clear, umami-rich broth. Carrots add a touch of sweetness while the bok choy stays crisp if added near the end.

Asian Ginger-Soy Hamburger Stew with Bok Choy

Print Recipe Pin Recipe

Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 tablespoons fresh ginger, grated
• 3 garlic cloves, minced
• ¼ cup soy sauce
• 4 cups beef broth
• 2 carrots, sliced into rounds
• 1 head bok choy, chopped
• 2 green onions, thinly sliced

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 diced onion, grated ginger, and minced garlic. Cook for 2 minutes until the onion softens.
• Pour in the soy sauce and beef broth. Add the sliced carrots and bring the mixture to a simmer.
• Cook for 10 minutes, stirring occasionally, until the carrots are tender.
• Add the chopped bok choy and simmer for 3 more minutes until it wilts slightly but still holds texture.
• Ladle the stew into bowls and top each serving with the sliced green onions.

Notes

Add the bok choy only in the final minutes so it stays bright and crisp instead of turning soft. If the broth tastes too salty, a splash of water can balance it without changing the ginger-soy profile. Leftovers reheat well on the stove with a little extra broth to loosen the consistency.

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

Rustic Cabbage and Vegetable Hamburger Stew

This stew brings together ground beef, tender cabbage, and simple vegetables in one pot for a filling meal. It works well on busy weeknights when you want something warm and hearty with little cleanup. The cabbage softens just enough to add sweetness while the broth stays light and savory.

Rustic Cabbage and Vegetable Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups shredded cabbage
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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. Drain any excess fat.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion starts to soften.
• Stir in the cabbage, carrots, and potatoes. Cook for another 3 minutes to let the vegetables begin to soften.
• Pour in the diced tomatoes with their juice and the beef broth. Add the thyme, salt, and black pepper.
• Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the potatoes and carrots are tender.

Notes

Shred the cabbage thinly so it cooks evenly and blends into the broth without becoming mushy. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers taste even better the next day once the flavors settle.

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

Tomato Basil Hamburger Stew with Green Beans

This stew pairs ground beef with tomatoes and basil for a simple one-pot meal. It works well on weeknights when you want something filling without a long list of steps or ingredients. Green beans give it a bit of color and a slight bite against the softer tomatoes.

The flavor stays savory with a mild herbal note from the basil. The texture balances tender beef and tomatoes with firmer green beans.

Tomato Basil Hamburger Stew with Green Beans

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (28-ounce) can crushed tomatoes
• 3 cups beef broth
• 1 teaspoon dried basil
• 2 cups green beans, trimmed and cut into 1-inch pieces
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. 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.
• Pour in the crushed tomatoes and beef broth. Stir in the dried basil along with a pinch of salt and black pepper.
• Bring the mixture to a simmer. Let it cook for 10 minutes, stirring now and then.
• Add the green beans and continue to simmer for 8 to 10 more minutes until the beans are tender but still bright.
• Taste and adjust salt and pepper if needed before serving.

Notes

Use frozen green beans if fresh ones are not available. Add them straight from the freezer in the last 8 minutes so they keep their color. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife

Lentil and Spinach Hamburger Stew

This stew brings together ground beef, lentils, and fresh spinach in one pot for a filling weeknight meal. It offers a practical way to get protein and vegetables on the table without extra steps or dishes.

The lentils create a thick, earthy base while the spinach adds color and a light finish. The result is a savory, balanced bowl that feels comforting but still light enough for busy evenings.

Lentil and Spinach Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Cutting Board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups fresh spinach

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 minced garlic to the pot. Cook for 3 to 4 minutes until the vegetables begin to soften.
• Stir in the rinsed lentils, beef broth, diced tomatoes, oregano, paprika, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
• Turn off the heat and stir in the fresh spinach until it wilts.

Notes

Stir the spinach in right after cooking so it stays bright green and does not overcook. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Cutting Board

Sweet Potato and Kale Hamburger Stew

This stew brings together ground beef with sweet potatoes and kale for a filling meal that comes together in one pot. It works well on weeknights when you need something warm and satisfying without much hands-on time. The sweet potatoes add a mild sweetness that balances the savory beef, while the kale keeps its slight chew after a short simmer.

The result is a thick, comforting bowl with tender vegetables and plenty of flavor from basic seasonings. It feels hearty enough to stand alone as dinner.

Sweet Potato and Kale Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 pound ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon 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 as it cooks.
• Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Stir in the diced sweet potatoes, diced tomatoes with their juice, beef broth, thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 15 minutes until the sweet potatoes are tender.
• Add the chopped kale and stir it into the stew. Simmer uncovered for 5 more minutes until the kale wilts.

Notes

Simmer the sweet potatoes just until fork-tender so they hold their shape in the broth. Add the kale only at the end to keep some texture instead of letting it overcook. Leftovers reheat well on the stove with a splash of extra broth if the stew thickens overnight.

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

Zucchini and Corn Hamburger Stew with Herbs

This stew brings together ground beef, fresh zucchini, and sweet corn in a light herb broth that feels hearty without being heavy. It comes together in one pot, which makes it a good choice for weeknights when you want something warm and filling with minimal cleanup.

The flavor is savory from the beef and tomatoes, with a touch of sweetness from the corn and a fresh note from the herbs. The zucchini stays tender but not mushy when added toward the end of cooking.

Zucchini and Corn Hamburger Stew with Herbs

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Can opener

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini, diced
• 1 1/2 cups corn kernels
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

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. Drain any excess fat.
• Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
• Add the diced zucchini and corn kernels. Simmer for 10 to 12 minutes until the zucchini is tender.
• Remove the pot from the heat and stir in the chopped fresh parsley before serving.

Notes

Simmer just until the zucchini softens to keep some texture. If you prefer a thicker stew, mash a few zucchini pieces against the side of the pot before adding the parsley. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener

Quick Beef and White Bean Hamburger Stew

This stew pairs ground beef with white beans for a filling meal that comes together fast on busy nights. It works well when you want something warm and hearty without spending hours in the kitchen. The flavor stays savory and comforting, with the beans adding a soft texture against the beef and vegetables.

The quick simmer builds taste from basic pantry items while keeping the whole process simple. Carrots and tomatoes round out the dish for balanced flavor in every bowl.

Quick Beef and White Bean Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 teaspoon dried thyme
• 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.
• Stir in the onion, garlic, and carrots. Cook for 5 minutes until the vegetables start to soften.
• Add the white beans, diced tomatoes, beef broth, and dried thyme. Season with salt and pepper.
• Bring the mixture to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the carrots are tender and the stew thickens slightly.

Notes

Mash a few beans against the side of the pot near the end of cooking if you prefer a thicker consistency. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife