Hamburger Stew

This is a great recipe for those cold nights when you want something warm and comforting.  This recipe comes from my grandmother’s family farm in North Dakota. They call it a dump and cook stew.  It’s easy enough from anyone one to make while being both fun to make and delicious. 

You can just sit back and let the kids do the work on this one.  All you need is a can opener, a soup pot and a big mixing spoon.


Hamburger Stew


1¼ pounds of ground beef (93% lean for less fat)

1 can of cream of celery soup

1 can of whole kernel corn with liquid

1 can of Italian diced tomatoes with liquid

1 small can of tomato sauce

Salt and pepper to taste


  • Spray a large soup pan with non-stick spray. 
  • Brown the ground beef over medium high heat. 
  • Add a pinch of salt and pepper.  Always start out with less salt and pepper, you can add more later.  After beef is browned, add the whole can of cream of celery soup.
  • Stir the soup into the browned beef. 
  • Once the cream of celery soup is well incorporated, add the whole can of Italian flavored diced tomatoes (with all the liquid).  This will add basil, parsley and oregano to your stew. 
  • Next, add the small can of tomato sauce, and whole can of corn (including the liquid) to the stew. 
  • Stir all the ingredients together and continue to cook until the temperature is just right for eating. 
  • Serve with grated Parmesan cheese and crusty bread for dipping.  ENJOY!


The Learning Corner:

  • Parents can talk with their budding chefs about how meat with different fat content changes the flavor of the stew. Why does fat give stew more flavor?
  • What are the advantages and disadvantages of eating a high vs. a low fat diet?
  • How does the stew change in smell as you add new ingredients?  Can you identify any specific ingredients?

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