11 Fresh Hamburger Vegetable Stew Recipes Packed With Carrots and Green Beans

These hamburger vegetable stew recipes are a good option when you want a simple dinner that uses ground beef and basic vegetables.

Each one includes carrots and green beans along with easy seasonings you probably already have.

I put together 11 different versions so you can pick what fits your time and what you have on hand.

Most cook in one pot and work well for weeknight meals or leftovers.

Helpful Tips Before You Start

These tips will help you build flavor and keep the vegetables tender in each stew.

Brown the Hamburger Well

Cook the ground beef in the pot first until it develops browned bits on the bottom. This step adds savory depth that carries through the whole dish.

Cut Carrots and Green Beans Evenly

Slice the carrots into thin rounds and trim the green beans into similar lengths. Even pieces cook at the same pace and avoid mushy or crunchy spots.

Use Beef Broth as the Base

Start with beef broth instead of water or chicken stock. It pairs naturally with the hamburger and boosts the overall taste.

Add Green Beans Later

Stir the green beans in during the final 15 minutes of simmering. They stay bright and crisp instead of turning soft.

Classic Dutch Oven Hamburger Vegetable Stew

This Dutch oven version of hamburger vegetable stew keeps everything in one pot for easy cleanup. It suits cold evenings when you want a filling meal that uses simple ingredients and delivers steady flavor.

The result is a hearty stew with browned beef, soft potatoes, and tender carrots and green beans in a light tomato broth. The vegetables stay distinct while the broth ties the flavors together.

Classic Dutch Oven Hamburger Vegetable Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Wooden Spoon
• Cutting Board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 3 carrots, peeled and sliced
• 2 cups fresh green beans, cut into 1-inch pieces
• 2 medium potatoes, cubed
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• Place a Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Add the carrots, green beans, potatoes, beef broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the vegetables are tender.

Notes

Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. Leftovers reheat well the next day and the carrots and green beans hold their texture. Use russet potatoes for a softer result or Yukon gold if you want firmer chunks.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Wooden Spoon, Cutting Board

Slow Cooker Spicy Chipotle Hamburger Stew

This slow cooker version brings together ground beef with plenty of carrots and green beans for a hearty stew that simmers all day. The chipotle adds a steady smoky heat that pairs well with the sweet carrots and crisp-tender green beans. It works especially well on busy weekdays when you want a filling meal ready by evening.

The finished stew has a thick broth, tender vegetables, and bold flavor without much hands-on time. Serve it with simple sides like cornbread or rice to round out the meal.

Slow Cooker Spicy Chipotle Hamburger Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 3 carrots, sliced into rounds
• 2 cups fresh green beans, cut into 1-inch pieces
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions

 

• Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic during the last few minutes until the onion softens.
• Transfer the beef mixture to the slow cooker. Add the sliced carrots, green bean pieces, minced chipotle peppers, diced tomatoes with their juice, beef broth, and cumin.
• Stir everything together and season with salt and black pepper. Cover and cook on low for 6 to 7 hours.
• Stir once or twice during the last hour if possible to check that the carrots and green beans are becoming tender but not mushy.

Notes

Taste the broth near the end of cooking and add an extra minced chipotle if you want more heat. The green beans stay firmer if added in the last two hours rather than at the start. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board

Instant Pot Italian Herb Hamburger Stew with Barley

This Instant Pot Italian Herb Hamburger Stew with Barley combines ground beef with carrots and green beans for a filling weeknight meal. Pearl barley gives the stew body while Italian seasoning adds earthy notes that pair well with the vegetables.

It suits cool evenings when you want a complete dinner with minimal cleanup. The pressure cooker softens the barley and vegetables evenly, resulting in a thick, spoonable texture.

Instant Pot Italian Herb Hamburger Stew with Barley

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Instant Pot

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 3 carrots, peeled and sliced
• 8 ounces green beans, cut into 1-inch pieces
• 1/2 cup pearl barley
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 tablespoons Italian seasoning
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions

 

• Set the Instant Pot to sauté. Add the ground beef and onion. Cook, breaking up the meat, until the beef is no longer pink.
• Stir in the garlic, Italian seasoning, salt, and pepper. Cook for one minute until fragrant.
• Add the carrots, green beans, barley, diced tomatoes with their juice, and beef broth. Stir well to combine.
• Secure the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
• Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Stir the stew before serving.

Notes

Rinse the barley before adding it to reduce excess starch and keep the broth clearer. Leftovers thicken further in the refrigerator, so add a splash of broth when reheating. The stew holds well for three days in an airtight container.

Course: Soup
Cuisine: Italian
Equipment: Instant Pot

One-Pot Mexican-Style Hamburger Vegetable Stew

This stew brings together ground beef and plenty of vegetables in a single pot for an easy weeknight meal. Carrots and green beans add color and texture while Mexican spices give it a bold, savory flavor that works well on cooler evenings.

It comes together with basic pantry items and fresh produce. The result is a hearty bowl that feels filling without needing extra sides.

One-Pot Mexican-Style Hamburger Vegetable Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

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 carrots, sliced into rounds
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 4 cups beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, for serving

Instructions

 

• Place 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 diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
• Sprinkle in the chili powder, cumin, oregano, salt, and black pepper. Stir for 1 minute to coat the meat.
• Add the sliced carrots and cut green beans. Pour in the diced tomatoes with green chilies and the beef broth.
• Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 20 minutes until the carrots and green beans are tender.
• Taste and adjust salt if needed. Ladle into bowls and top each serving with chopped cilantro.

Notes

Simmer the stew a few minutes longer with the lid off if you prefer a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the cilantro if you want a milder finish.

Course: Main Course
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board

Stovetop Beef and Cabbage Hamburger Stew

This stovetop stew brings together ground beef with plenty of cabbage, carrots, and green beans for a simple one-pot meal. It works well on busy weeknights when you want something hearty without much fuss. The result is a thick broth with tender vegetables and savory beef that feels filling and balanced.

Stovetop Beef and Cabbage Hamburger Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, sliced into rounds
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 2 cups chopped green cabbage
• 2 cups fresh green beans, trimmed and halved
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 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. Drain excess fat if needed.
• Add the diced onion and sliced carrots to the pot. Cook for 5 minutes, stirring often, until the onion softens. Stir in the minced garlic and cook for 1 minute more.
• Pour in the beef broth and diced tomatoes. Add the dried thyme, salt, and black pepper. Bring the mixture to a simmer.
• Add the chopped cabbage and green beans. Cover the pot and simmer for 20 minutes, stirring once or twice, until the vegetables reach your desired tenderness.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too sharp. Leftovers thicken as they sit, so stir in a splash of broth when reheating. The cabbage softens but still holds some texture, which pairs well with the tender carrots and beans.

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

Creamy Mushroom Hamburger Vegetable Stew

This stew brings together browned ground beef and sliced mushrooms for an earthy base that feels hearty without being heavy. Carrots and green beans add color and a bit of natural sweetness, while the cream ties everything into a smooth, comforting bowl.

It works well for weeknight dinners when you want vegetables front and center but still need something filling. The texture stays thick enough to eat with a spoon yet light enough to enjoy with bread on the side.

Creamy Mushroom Hamburger Vegetable Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Skillet
• Wooden Spoon

Ingredients

  

• 1 pound ground beef
• 8 ounces cremini mushrooms, sliced
• 2 medium carrots, peeled and sliced
• 1 cup fresh green beans, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up as it cooks. Once no pink remains, drain excess fat and set the beef aside.
• In the same pot, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and the onion softens.
• Stir in the minced garlic and cook for one minute. Sprinkle the flour and thyme over the mixture, stirring to coat everything evenly.
• Slowly pour in the beef broth while stirring to avoid lumps. Return the ground beef to the pot.
• Add the sliced carrots and green beans. Bring the stew to a gentle simmer and cook for 15 minutes, or until the carrots are tender.
• Reduce the heat to low and stir in the heavy cream. Season with salt and pepper, then heat through without letting it boil.

Notes

Add the cream after the vegetables finish cooking so it stays smooth and does not separate. If the stew thickens too much on standing, loosen it with a little extra broth when reheating. Fresh green beans keep their color and snap best when added toward the middle of the simmer time rather than at the start.

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

Thai-Inspired Coconut Hamburger Stew

This stew brings together ground beef and fresh vegetables in a creamy coconut broth with Thai curry notes. The carrots add natural sweetness while the green beans keep their slight crunch, making each bowl feel hearty without being heavy. It works well on cooler evenings when you want something warming but still light enough for weeknight meals.

The flavor comes from red curry paste, ginger, and lime, which balance the richness of the coconut milk. Carrots and green beans cook just long enough to stay tender yet bright.

Thai-Inspired Coconut Hamburger Stew

Print Recipe Pin Recipe

Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 1 pound ground beef
• 1 onion, diced
• 3 carrots, sliced into rounds
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (13.5 ounces) coconut milk
• 2 cups beef broth
• 1 tablespoon soy sauce
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

 

• Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain excess fat if needed.
• Add the diced onion, sliced carrots, and green beans to the pot. Stir and cook for 5 minutes until the onion softens.
• Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant.
• Pour in the coconut milk, beef broth, and soy sauce. Bring the mixture to a gentle simmer.
• Cover and cook for 15 minutes, stirring occasionally, until the carrots are tender.
• Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

Simmering the carrots and green beans in the coconut milk keeps them from getting mushy, so taste a carrot piece near the end to check doneness. If you prefer a thicker broth, let it reduce uncovered for a few extra minutes before adding the lime. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

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

Hungarian Paprika Hamburger Stew

This stew brings together ground beef and plenty of vegetables in a paprika-rich broth that tastes both hearty and comforting. It works well on busy weeknights when you want something filling that still includes carrots and green beans in every bowl.

The flavor leans warm and slightly smoky from the Hungarian paprika, while the vegetables stay tender but not mushy after simmering. Carrots add natural sweetness and green beans give a light crunch that balances the rich beef.

Hungarian Paprika Hamburger Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, sliced into rounds
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 2 medium potatoes, diced
• 2 tablespoons Hungarian paprika
• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if needed.
• Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
• Stir in the Hungarian paprika and cook for 30 seconds to release its flavor.
• Add the sliced carrots, green beans, diced potatoes, beef broth, and diced tomatoes. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes until the vegetables are tender.
• Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker broth. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture. Skip the potatoes and add a second cup of green beans if you prefer a lower-carb version.

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

Rustic Rosemary Garlic Hamburger Stew

This stew combines ground beef with carrots and green beans in a rosemary garlic broth that tastes like it came from a country kitchen. It works well on busy weeknights when you need a one-pot meal that feels filling without much fuss.

The carrots soften and sweeten as they cook while the green beans keep a light crunch. Rosemary and garlic give the broth a steady herbal flavor that pairs nicely with the beef.

Rustic Rosemary Garlic Hamburger Stew

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 lb ground beef
• 3 medium carrots, sliced into rounds
• 8 oz green beans, trimmed and cut into 1-inch pieces
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 tsp chopped fresh rosemary
• 4 cups beef broth
• 2 medium potatoes, cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp 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.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Add the rosemary, salt, and pepper. Stir for 30 seconds to release the herb aroma.
• Pour in the beef broth. Add the carrots and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
• Add the green beans. Simmer uncovered for another 10 minutes until the vegetables are tender but the beans still have some bite.
• Taste and adjust salt if needed before serving.

Notes

Simmer the stew a few extra minutes if you prefer softer green beans. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture. If fresh rosemary is unavailable, use half the amount of dried rosemary.

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

Moroccan Spiced Hamburger Vegetable Stew

This stew brings warm spices and hearty vegetables together in one pot for a filling meal. It works well on busy weeknights or when you want something comforting without much fuss. The ground beef gives it substance while carrots and green beans stay tender but not mushy.

The flavor profile leans savory with notes of cumin and cinnamon that balance the tomato base. Carrots add natural sweetness and green beans bring a slight crunch.

Moroccan Spiced Hamburger Vegetable Stew

Print Recipe Pin Recipe

Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 carrots, sliced into rounds
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 ounces) diced tomatoes
• 3 cups beef broth
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons chopped fresh cilantro

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 sliced carrots. Cook for 5 minutes until the onion softens.
• Stir in the minced garlic, cumin, paprika, cinnamon, ginger, salt, and black pepper. Cook for 1 minute until the spices smell fragrant.
• Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
• Add the green beans and cook for 10 minutes until the carrots are tender and the green beans are still slightly crisp.
• Ladle the stew into bowls and top each serving with chopped cilantro.

Notes

Simmer the stew a few extra minutes if you prefer softer green beans. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.

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

Smoky Bacon-Infused Hamburger Stew with Root Vegetables

This stew starts with bacon and ground beef to build a smoky, savory base. Root vegetables bring natural sweetness while green beans add a fresh snap that balances the richness. It suits cool evenings when a one-pot meal feels practical and filling.

The texture stays hearty with tender chunks of potato and carrot in a light broth. Smoky notes from the bacon come through without overpowering the vegetables.

Smoky Bacon-Infused Hamburger Stew with Root Vegetables

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 4 slices bacon, chopped
• 1 pound ground beef
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 1 parsnip, peeled and cubed
• 1 cup fresh green beans, cut into 1-inch pieces
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Cook the chopped bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
• Add the ground beef to the bacon fat and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the onion and cook for 3 minutes until it softens.
• Add the carrots, potatoes, and parsnip. Cook for 2 minutes, stirring to coat the vegetables in the fat.
• Sprinkle in the smoked paprika, salt, and pepper, then pour in the beef broth. Bring the mixture to a simmer.
• Cover and cook for 20 minutes until the root vegetables are tender.
• Stir in the green beans and reserved bacon. Simmer uncovered for 5 more minutes until the beans are bright and crisp-tender.

Notes

If the stew thickens too much during simmering, add a splash of extra broth to loosen it. The smoked paprika reinforces the bacon flavor, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little water to refresh the broth.

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