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A close up, over the top image of Hamburger Stew in a Dutch oven.
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5 from 22 votes

Hamburger Stew

This Hamburger Stew with rice is an easy, economical dinner option that makes use of simple ingredients. A wholesome, family-friendly meal that is guaranteed to satisfy!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 10
Calories: 282kcal


  • 1 tablespoon olive oil
  • pounds 85% lean ground beef
  • 1 cup diced yellow onion
  • 1 teaspoon minced garlic
  • 2 teaspoons Italian seasoning
  • teaspoons salt
  • freshly ground black pepper to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 3 tablespoons tomato paste
  • 28 ounce can whole tomatoes undrained
  • 5 cups low sodium-beef broth divided
  • 2 large carrots ½-inch slices
  • 2 celery ribs halved lengthwise and thinly sliced
  • 1 pound baby potatoes halved or quartered (like Little Potato Company)
  • 1 cup diced bell pepper (I used a mixture of green and red)
  • ½ cup uncooked long grain white rice
  • 1 cup frozen peas (no need to thaw)
  • ¼ cup chopped fresh parsley


  • Add olive oil to a Dutch oven and place over MEDIUM heat. Add ground beef, onions, and garlic and cook, stirring to break up the beef until beef is crumbled and no longer pink. Drain well. Season with salt, pepper, Italian seasoning, and cayenne. Add the tomato paste and stir well to combine. Add the tomatoes, 4 cups of the broth (reserve remaining amount for later), carrots, celery, potatoes, bell pepper, and rice.
  • Bring the mixture to a boil then reduce heat to LOW, cover and simmer 30 minutes or until vegetables and rice are tender.
  • Uncover and use the spoon to crush any remaining large pieces of tomato. Stir in the frozen peas and parsley. Allow the stew to simmer 10 minutes longer or until thickened to desired consistency. If the mixture is too thick, add as much of the remaining broth as desired.


Whole tomatoes will soften and be easier to smash after they've simmered for awhile. Use the back of a large spoon to press them against the side of the pot to help break them down.
Freezer Instructions:
To freeze soups and stews, transfer the completely cooled recipe into freezer-safe zippered plastic storage bags. Push out the excess air and close the bags. Lay them flat in your freezer until frozen solid and then the bags can be stacked to save space. Be sure to label the bags with the contents and date. Optionally, stew can be stored in any freezer safe, airtight container.
To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.


Calories: 282kcal | Carbohydrates: 26g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 780mg | Potassium: 983mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2936IU | Vitamin C: 46mg | Calcium: 65mg | Iron: 3mg