Ground Beef Stew
One of the best things about this ground beef stew is how simple it is to make. Unlike traditional beef stew, which requires slow-cooking large chunks of meat, this version uses ground beef, which cooks much faster.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or spatula
- Sharp knife & cutting board
- Measuring Cups & Spoons
- Ladle
Ingredients
For the Stew:
- 1 lb 450g ground beef – I prefer using lean ground beef (80/20) for a nice balance of flavor and texture without too much grease.
- 1 small onion diced – Adds a rich, slightly sweet flavor as it cooks down.
- 2 cloves garlic minced – Fresh garlic makes all the difference, but you can use garlic powder if needed.
- 3 cups beef broth – Use homemade or store-bought; I like using low-sodium broth to control the saltiness.
- 1 14.5 oz can diced tomatoes – Fire-roasted tomatoes add an extra depth of flavor, but regular canned tomatoes work too.
- 1 tablespoon tomato paste – This helps thicken the stew and intensifies the tomato flavor.
- 1 medium potato diced – A hearty addition that makes the stew extra filling.
- 1 large carrot sliced – Adds a touch of sweetness and color.
- 1/2 cup frozen peas – Toss them in at the end for a pop of freshness.
- 1/2 teaspoon dried thyme – Brings a subtle earthy flavor.
- 1/2 teaspoon smoked paprika – I love the slight smoky depth this gives the stew!
- 1 teaspoon Worcestershire sauce – Adds a hint of umami richness.
- Salt and pepper to taste
For Thickening (Optional):
- 1 tablespoon cornstarch + 2 tablespoons water – Mix to create a slurry if you like a thicker stew.
For Serving (Optional):
- Crusty bread – Perfect for soaking up the flavorful broth.
- Cooked rice or mashed potatoes – A great way to make the stew even more filling.
Instructions
Step 1: Brown the Ground Beef (5–7 minutes)
- Heat a large pot or Dutch oven over medium-high heat.
- Add the ground beef and break it apart with a wooden spoon. Let it cook for about 5–7 minutes until it’s nicely browned.
- If there’s excess grease, drain it, but leave about a tablespoon for flavor. If you’re using lean ground beef, you might not need to drain it at all.
- Pro Tip: Let the beef sit undisturbed for the first minute to develop a nice sear—this adds extra flavor!
Step 2: Sauté the Aromatics (2–3 minutes)
- Add the diced onion to the pot and cook for 2–3 minutes until it softens and becomes slightly golden.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Pro Tip: Don’t overcook the garlic—it burns quickly and can turn bitter! Stir it frequently to avoid scorching.
Step 3: Add the Tomatoes and Seasonings (3 minutes)
- Stir in the tomato paste and cook for 1 minute to enhance its depth of flavor.
- Pour in the diced tomatoes, thyme, smoked paprika, Worcestershire sauce, salt, and pepper. Stir everything well to combine.
- Pro Tip: Cooking the tomato paste briefly before adding liquids removes any raw, metallic taste and makes the stew richer.
Step 4: Simmer with Broth and Veggies (20–25 minutes)
- Pour in the beef broth, then add the potatoes and carrots.
- Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for 20–25 minutes until the potatoes and carrots are tender.
- Pro Tip: Stir occasionally to prevent anything from sticking to the bottom of the pot. This is when the flavors really start to blend!
Step 5: Add Peas and Adjust Thickness (5 minutes)
- Stir in the frozen peas and let them cook for about 2–3 minutes until they’re heated through.
- If you want a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour it in while stirring, and let the stew cook for another 2 minutes to thicken.
- Pro Tip: The stew will naturally thicken as it cools, so don’t overdo the cornstarch!
Step 6: Taste and Serve
- Give the stew a final taste test and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
- Ladle into bowls and serve hot with crusty bread, rice, or mashed potatoes for a complete meal!
- Pro Tip: Leftovers taste even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: ~350-450 kcal
- Protein: ~25-30g
- Carbohydrates: ~30-35g
- Fat: ~15-20g
- Saturated Fat: ~6g
- Fiber: ~4-6g
- Sugar: ~6g (mostly from tomatoes and vegetables)
- Sodium: ~800-1000mg (varies depending on broth and seasonings used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.