Hamburger Beef StewIngredients Recipe
This hearty Hamburger Beef Stew is a comforting one-pot meal made with ground beef, fresh vegetables, and a rich tomato-based broth. Perfect for instant pot, stovetop, or crockpot cooking, this versatile stew is packed with flavor and easy to prepare, making it a great choice for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (Instant Pot: 8 minutes cooking + pressure build/release; Stovetop: 40 minutes total; Crockpot: 6-8 hours low or 4-6 hours high)
- Total Time: 45 minutes (Instant Pot) to 8 hours (Crockpot)
- Yield: 6 servings 1x
- Category: Main Course, Stew
- Method: Instant Pot, Stovetop, Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 cup onion, chopped (one medium onion)
- 1 tablespoon minced garlic (3 cloves)
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and cut into small cubes
- 1 tablespoon coconut aminos (or soy sauce)
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 28 oz can petite diced tomatoes
- 1 cup beef broth
Thickening and Finishing Ingredients
- 1 ½ tablespoon cornstarch (omit if paleo/Whole30)
- ¼ cup water
- ¾ cup frozen peas, defrosted
Instructions
- Instant Pot Preparation: Select Sauté on the instant pot and add the olive oil. Once hot, add ground beef, chopped onion, and minced garlic. Cook for 10 minutes until the beef browns and onions soften, scraping the bottom to avoid burning.
- Add Remaining Ingredients: Cancel Sauté mode and stir in carrots, potatoes, coconut aminos, oregano, parsley, black pepper, Worcestershire sauce, diced tomatoes, and beef broth. Close the lid and seal the valve.
- Pressure Cook: Select ‘High Pressure’ for 8 minutes. Allow about 20 minutes to build pressure. For faster cooking, preheat broth in the microwave.
- Release Pressure: Once cooked, perform a quick release by venting the pressure valve carefully.
- Thicken the Stew: Select Sauté mode to bring stew to a boil. Mix cornstarch and water in a small bowl, then stir into the boiling stew. Cancel Sauté mode once thickened.
- Add Peas: Stir in the defrosted frozen peas until evenly distributed.
- Stovetop Method: Heat olive oil in a large pot over medium-high. Brown ground beef with onion and garlic for 10 minutes. Add remaining ingredients except cornstarch, water, and peas, and bring to boil. Reduce heat and simmer for 30 minutes.
- Finish on Stovetop: Mix cornstarch with water and stir into the stew. Bring to boil, then simmer for another 5 to 8 minutes until thickened. Add peas and stir well.
- Crockpot Method: Brown beef, onion, and garlic in a pan with olive oil for 10 minutes. Transfer to crockpot along with the remaining ingredients except cornstarch, water, and peas. Cook on low for 6-8 hours or high for 4-6 hours.
- Thicken in Crockpot: About one hour before serving, stir cornstarch mixed with water into the stew and turn crockpot to high.
- Add Peas: Before serving, stir in the defrosted peas until combined.
Notes
- For a paleo or Whole30 version, omit the cornstarch and water thickening step.
- Microwaving the beef broth before pressure cooking can reduce total cook time slightly.
- Use coconut aminos as a soy-free alternative to soy sauce for a gluten-free option.
- Adjust seasoning with salt or more herbs according to taste.
- Stew can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 440 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: hamburger stew, beef stew, instant pot stew, ground beef recipe, crockpot stew, comfort food, gluten free stew
