Gluten-Free Quick Hamburger and Vegetable Stew
A hearty one-pot stew that combines browned ground beef with tender carrots, potatoes, and peas in a savory tomato-herb broth. This comforting meal comes together in about 30 minutes, making it perfect for busy weeknight dinners when you need something warm and filling. The fire-roasted tomatoes add depth while herbs like oregano, rosemary, and thyme create an aromatic base that makes this simple stew taste like it simmered all day.
Ingredients
- 1 ½ lb lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp crushed rosemary
- ½ tsp thyme leaves
- 4 carrots, peeled and chopped
- 2 russet potatoes, peeled and cut into small cubes
- 1 14.5 oz can fire-roasted tomatoes
- 1 ¼ cup low sodium beef broth
- 2 tbsp tomato paste
- ⅝ cup frozen peasgreen beans1:1vegetable
add with carrots for longer cooking
- salt(optional)
- pepper(optional)
Instructions
- 1
Cook ground beef in pot over medium heat until partially cooked, add onion and continue until beef is browned and onion is soft, drain grease
- 2
Reduce heat, add garlic, oregano, parsley, rosemary and thyme, cook for one minute until fragrant
- 3
Add carrots, potatoes and fire-roasted tomatoes to pot
- 4
Whisk together beef broth and tomato paste in bowl, pour into pot
- 5
Cover pot and simmer for 15 minutes
- 6
Add peas, continue simmering covered until potatoes and carrots are tender
- 7
Season with salt and pepper to taste, serve hot
Tips
Drain excess grease after browning beef to prevent greasy stew and ensure herbs bloom properly when added.
Cut potatoes into small, uniform cubes so they cook evenly with the carrots in the 15-minute simmer time.
Add peas at the end to maintain their bright color and prevent overcooking into mushy texture.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop, adding broth if needed.
Can be made 1 day ahead. Flavors improve overnight. Reheat before serving.
Serve hot in bowls with crusty bread or crackers for a complete meal.
Common Mistakes
Avoid overcooking peas to prevent mushy texture and loss of bright green color.
Drain beef grease thoroughly to prevent greasy final dish.
Cut vegetables uniformly to ensure even cooking in the short simmer time.
Substitutions
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add frozen carrots with potatoes and reduce cooking time slightly since they cook faster than fresh vegetables.
How long will this stew keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding extra broth if the stew has thickened too much.
Can I freeze this hamburger stew?
Yes, freeze for up to 3 months. Potatoes may become slightly grainy when thawed, but flavor remains good.