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Favorite Hamburger Stew Recipe
Favorite Hamburger Stew Recipe photo by Taste of Home

Favorite Hamburger Stew Recipe

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"Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes," comments Marcia Clay of Truman, Minnesota. "My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months."
TOTAL TIME: Prep: 20 min. Cook: 65 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Cook: 65 min.
MAKES: 15 servings


  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 4 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 8 medium carrots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 2 medium potatoes, peeled and cubed
  • 2 cups water
  • 1/2 cup uncooked long grain rice
  • 1 to 2 tablespoons salt
  • 1 to 2 teaspoons pepper
  • ADDITIONAL INGREDIENT (for each batch of stew):
  • 1 cup water

Nutritional Facts

1 serving (1 cup) equals 165 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.


  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
  2. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
  3. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).
Originally published as Hamburger Stew in Quick Cooking November/December 2003, p52

Nutritional Facts

1 serving (1 cup) equals 165 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.

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Reviewed Jan. 29, 2015

"I always have better luck when I cook the rice first, then add it to any dish instead of cooking the rice along with everything else. This reduces the cooking time, especially when using leftover rice. This recipe works well because it can be seasoned in so many different ways!"

Reviewed Jan. 27, 2015

"Great recipe. I added garlic powder,beef consume, and about 2 tablespoons of chili mix. It was superb."

Reviewed Jan. 24, 2015

"This was easy to make and made quite a bit which was a nice way to stretch the dollar. I did make a couple of changes after reading the reviews. I used diced tomatoes with green chiles, added a clove of minced garlic, 1/4 tsp cayenne pepper for added zip and used beef stock instead of water. I would definitely make this again."

Reviewed Jan. 20, 2015

"After reading existing reviews, here's what I did to boost the flavor: used 2 cups reduced sodium beef broth instead of water, used 2 cans of fire roasted diced tomatoes (out of the 4 cans), 1/2 Tablespoon of salt (not additional but was trying to watch sodium), 1 Tablespoon of pepper, 4 teaspoons of Savory, and 5 cloves of minced garlic. Also topped it with parmesan cheese before serving. I had to cook it much longer than the recipe stated to get the veggies tender enough. I think it would do best in the crock pot - cooking the beef, onions, & minced garlic, then dumping that along with everything else into the crock pot and cooking on low for 3-4 hours. Then back into the dutch oven or on high in the crock pot (depending on time frame) to cook until thickened. I got just under 5 batches and was really pleased with the flavor and for having 4 additional dinners in my freezer! Quart-sized mason jars are perfect for freezing the extra batches. One of my new favorite comfort recipes."

Reviewed Jan. 9, 2015

"Very bland. It definitely needs some seasoning."

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