This hamburger stew recipe comes together in just 30 minutes and will transport you right back to your childhood. Made with ground beef, elbow macaroni, and a few pantry staples, this is the dinner weeknight dreams are made of!
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Why You'll Love This Hamburger Stew
I have to hand it to my mom. She always had a slew of simple, cost-efficient meals up her sleeve, and they served her so well for so many years. They weren't fancy or even slightly exotic, but they were beyond comforting. And to this day, when she makes them for my girls, I can't help but eat some myself because they taste like my childhood.
When I think of stew, I typically think of fall-apart-tender chunks of beef in a savory gravy with veggies, served over potatoes or polenta. I do still love that kind, but there's something to be said for this simpler, slightly more low-brow version made with ground beef instead. You won't find any special vegetables here beyond the peas or corn already in your freezer, and we pair it with elbow macaroni to keep it kid-friendly. Here's why you must try out this ground beef stew:
- Ready in 30 minutes
- Simple pantry ingredients
- Kid-friendly comfort food
- One-pan meal
- Great for busy weeknights
Ingredient Information and Substitutions
- Ground beef- The base of the stew. I prefer 80/20 so there's no need to add oil. Ground turkey works too, though it's leaner and may need a bit of oil.
- Elbow macaroni- Any small pasta shape works as a substitute.
- Frozen corn- For a bit of sweetness and color. Peas work great too.
- Flour- Thickens the stew when mixed into a slurry. Cornstarch works as a substitute, using about half the amount.
- Onion- Adds savory depth.
- Water- Use chicken or vegetable broth instead for a flavor boost!
- Italian seasoning- Brings a savory, herby flavor to the stew. A mix of dried oregano and basil works as a substitute.
- Kosher salt- Enhances all the flavors.
- Ground black pepper- Adds a bit of warmth.
How To Make Hamburger Macaroni
Step 1- Brown the beef and onion.
Add the ground beef and onion together over medium-high heat. Use a spoon to break up the beef, and sauté until fully browned, about 5-7 minutes.
Step 2- Add the flour and seasonings.
Stir in the flour, salt, pepper, and Italian seasoning, and cook for 2 minutes.
In a separate pot, cook the macaroni.
Step 3- Simmer.
Add the water and corn to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 7 minutes.
Step 4- Add the pasta.
Drain the cooked elbow macaroni, then stir it into the skillet.
Step 5- Serve.
Dish up hamburger stew while it's hot and enjoy!
Frequently Asked Questions
Yes, use less water for a thicker gravy or more for a thinner one, and add extra flour to the slurry if it doesn't thicken enough for you.
Yes, diced carrots or green beans would both work well. Add them in along with the corn or peas.
Yes, this recipe doubles easily. Just use a larger pot and extend the simmer time slightly to make sure everything heats through evenly.
Tips For Making This Ground Beef Stew Recipe
- Cook the macaroni while the stew simmers so everything is ready to serve at the same time.
- Break up the ground beef well while it browns, so it cooks evenly and blends smoothly into the gravy.
- Taste as you go and adjust the seasoning at the end, since the flavor builds as it simmers.
- Make the slurry with cold water, not hot, so the flour doesn't clump when it hits the pan. Stir it in gradually, so you can control exactly how thick the gravy gets.
- Let the stew simmer uncovered if you want the gravy to reduce and thicken further without needing extra flour.
- Keep the macaroni and the stew separate if you're meal-prepping, so the pasta doesn't get soggy sitting in the gravy.
- Ingredients to prep ahead- Chop the onion up to a day in advance and store in the fridge.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
What To Serve With This Ground Beef Stew
This stew is a comforting, complete meal on its own, but a few sides and a sweet treat round it out nicely. Here are some of my favorite pairings:
- Roasted Red Potatoes Recipe
- Bloody Mary Spicy Cheeseball
- Green Bean Salad Recipe
- Chocolate Cake Trifle
Other Delicious Stew Recipes To Try
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Hamburger Stew Recipe
Equipment
- 1 Skillet
Ingredients
- 1 pound ground beef I prefer 80/20 so that we don't have to add oil to the pan
- ½ cup chopped onion
- 1 teaspoon Kosher Salt to taste
- ¼ teaspoon ground black pepper to taste
- ½ teaspoon Italian seasoning to taste
- 1 cup water start with ½ cup then add more as needed depending on how much gravy you want + some for the slurry
- 2 Tablespoons flour or more if your slurry doesn't thicken it enough for you
- 1 cup frozen corn or peas
- 2 cups Elbow macaroni cooked as per package directions
Instructions
- Saute hamburger meat over medium high heat until browned, breaking it up with the spoon, about 5-7 minutes.
- Add onions to the pan and saute until soft about 5 more minutes.
- season with salt, pepper and Italian seasoning to taste and add water and corn to the pan.
- Simmer stirring often for 10-15 minutes.
- In a small bowl, combine flour with a couple tablespoons of cold water to create a slurry.
- Mix this into the beef mixture and stir, the sauce will thicken.
- Taste and adjust seasonings accordingly. Serve over elbow macaroni immediately.
Video
Notes
- Cook the macaroni while the stew simmers so everything is ready to serve at the same time.
- Break up the ground beef well while it browns, so it cooks evenly and blends smoothly into the gravy.
- Taste as you go and adjust the seasoning at the end, since the flavor builds as it simmers.
- Make the slurry with cold water, not hot, so the flour doesn't clump when it hits the pan. Stir it in gradually, so you can control exactly how thick the gravy gets.
- Let the stew simmer uncovered if you want the gravy to reduce and thicken further without needing extra flour.
- Keep the macaroni and the stew separate if you're meal-prepping, so the pasta doesn't get soggy sitting in the gravy.
- Ingredients to prep ahead- Chop the onion up to a day in advance and store in the fridge.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
Melissa Griffiths says
Jessy says