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Welcome to your new favorite go-to meal! This ground beef stew is the ultimate comfort food, perfect for chilly evenings or any time you crave something warm and satisfying. It combines simple, budget-friendly ingredients into a cozy dish that’s bursting with flavor. Get ready to enjoy a hearty, easy-to-make dinner that feels like a warm hug.
Why You’ll Love This Ground Beef Stew
This delightful recipe will quickly become a family favorite for many reasons:
- Budget-Friendly: You use affordable ground beef and common vegetables.
- Incredibly Hearty and Filling: A single bowl provides a satisfying, complete meal.
- Easy, Straightforward Preparation: Simple steps make this perfect for any home cook.
- Perfect for Meal Prep: It tastes even better the next day, making it ideal for leftovers.
- Family-Friendly Flavors: Everyone at the table will enjoy this classic, savory taste.
Ingredients
Gather these simple ingredients to create your delicious ground beef stew. We use lean ground beef for a healthier option without sacrificing flavor. You’ll also need a mix of classic root vegetables, fragrant aromatics, and liquids that create a rich broth.
According to USDA guidelines, lean ground beef (85/15 or leaner) can be a part of a healthy diet, providing protein with less saturated fat.
- 1 lb ground beef (lean suggested)
- 1 tbsp olive oil
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 large onion, chopped
- 1/2 lb potatoes, cut into bite-sized pieces (Yukon Gold or red potatoes work well)
- 1 tbsp garlic, minced
- 1 large bay leaf
- 2 sprigs fresh thyme
- 2 1/2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 packet brown gravy mix
- 2 tbsp all-purpose flour
- 1/2 cup water
Notes & Substitutions
You can easily adapt this recipe to fit your pantry and preferences. For the beef, a slightly higher fat content (like 80/20) adds richness, but 90/10 or 93/7 also works well. Feel free to swap vegetables like parsnips, turnips, or sweet potatoes for some of the carrots or potatoes. If you only have dried herbs, use 1 teaspoon dried thyme for the fresh sprigs. Chicken or vegetable broth can substitute beef stock in a pinch, though beef stock provides the best flavor for this comforting stew. For a gluten-free option, use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of flour, or opt for a gluten-free gravy mix.
Equipment
You don’t need fancy tools for this hearty beef and vegetable stew. A few kitchen essentials are all it takes to get this comforting meal on the table.
- Large Dutch oven or heavy-bottomed pot: Essential for even cooking and simmering.
- Cutting board and sharp knife: For prepping all your fresh vegetables.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Sturdy wooden spoon or spatula: Ideal for browning meat and stirring.
Instructions
Creating this comforting ground beef stew is a straightforward process. Follow these steps for a perfect, savory meal every time.
- Prep Vegetables: Start by peeling and uniformly chopping your carrots, celery, onion, and potatoes. This ensures they cook evenly.
- Brown Beef: Add the ground beef to your large saucepan or Dutch oven over medium-high heat. Cook, crumbling it with your spoon, until it’s completely browned and no pink remains.
For food safety, the USDA recommends cooking ground beef to an internal temperature of 160°F (71°C).
- Drain Grease: Carefully drain any excess grease from the pot. Transfer the cooked beef to a paper towel-lined plate and set it aside.
- Sauté Aromatics: Add the olive oil to the same pot. Then, add the chopped carrots, celery, and onions. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic & Herbs: Stir in the minced garlic, fresh thyme sprigs, bay leaf, salt, and pepper. Cook for another minute until fragrant.
- Combine Ingredients: Return the browned ground beef to the pot. Add the chopped potatoes, beef stock, and Worcestershire sauce. Stir everything together gently.
- Simmer Stew: Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot and let your savory beef stew cook for 25-30 minutes, or until the potatoes and carrots are fork-tender.
- Thicken Stew: Stir in the brown gravy mix packet until it completely dissolves and the liquid begins to thicken slightly.
- Cook to Desired Consistency: If you prefer a thicker stew, whisk together the all-purpose flour and 1/2 cup water in a small bowl to form a smooth slurry. Stir this slurry into the pot. Continue to simmer for an additional 5-7 minutes, stirring occasionally, until the stew reaches your desired hearty consistency.
- Remove Herbs: Carefully remove and discard the bay leaf and thyme sprigs from the stew before serving.
- Serve Hot: Ladle generous portions of the hot ground beef stew into bowls. Enjoy it immediately with your favorite accompaniments.
Pro Tips & Troubleshooting
Mastering this ground beef stew is easy with a few extra pointers. These tips help you build maximum flavor and ensure a perfect consistency every time.
- Browning Beef: Don’t rush this step. Proper browning creates a rich, caramelized flavor that forms the foundation of your stew.
- Vegetable Prep: Cut all vegetables into similar sizes. This ensures they cook evenly, preventing some from becoming mushy while others remain too firm.
- Flavor Boosters: A splash of red wine or balsamic vinegar added before the stock can deepen the savory notes.
- Achieving Thickness: If your stew isn’t thick enough, add a bit more flour slurry (or cornstarch for gluten-free). If it’s too thick, stir in a little extra beef stock or water.
- Seasoning: Always taste and adjust your seasoning before serving. A pinch more salt, pepper, or a dash of hot sauce can elevate the flavors.
- Common Mistakes: Avoid overcrowding the pot when browning beef, which steams instead of browns. Don’t under-season, as stew needs bold flavors. And never rush the simmering, as this time allows flavors to meld beautifully.
Serving, Storage & Variations
This versatile easy beef stew recipe is perfect on its own, but it also pairs wonderfully with various sides. You can also easily store or adapt it.
Serving Suggestions
Serve your hearty ground beef stew with warm, crusty bread, fluffy biscuits, or a side of steamed rice to soak up all the delicious broth. It’s also great with a simple green salad for a balanced meal.
Storage
Let any leftover stew cool completely before transferring it to an airtight container. Refrigerate it for up to 3-4 days.
Freezing
This stew freezes beautifully! Portion cooled stew into freezer-safe containers or heavy-duty freezer bags. It stays fresh in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat thawed or refrigerated stew on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of beef stock or water to adjust consistency.
Variations
- Vegetable Swaps: Experiment with adding frozen peas, corn, or sliced mushrooms during the last 10 minutes of simmering.
- Spice Additions: A pinch of smoked paprika, a dash of cayenne pepper for heat, or fresh rosemary sprigs can add new dimensions.
- Heartier Options: For an even more substantial meal, stir in a can of drained and rinsed kidney beans or a half cup of pearl barley during the last 30 minutes of simmering.
Nutrition Information
This ground beef stew offers a balanced meal packed with nutrients. The lean ground beef provides excellent protein, while the array of vegetables contributes essential vitamins, minerals, and fiber.
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350-400 |
| Protein | 25-30g |
| Fat | 15-20g |
| Carbs | 30-35g |
| Fiber | 4-6g |
To lighten the stew, use extra-lean ground beef, reduce the amount of oil, and increase the vegetable portions.
FAQ
Here are answers to some common questions about making this comforting ground beef stew:
- Can I make this ahead? Absolutely! This stew tastes even better the next day as the flavors deepen. Store it in the refrigerator.
- How long does ground beef stew last? When stored properly in an airtight container, it lasts for 3-4 days in the refrigerator.
- Can I freeze ground beef stew? Yes, it freezes well for up to 3 months. Make sure it’s completely cooled before freezing.
- How can I make the stew thicker/thinner? For thicker stew, add more flour slurry. To thin it out, stir in a little extra beef stock until desired consistency.
- What kind of potatoes work best? Starchy potatoes like Russets break down slightly and help thicken the stew, while waxy potatoes like Yukon Golds hold their shape well.
- Can I use dried herbs? Yes, use 1 teaspoon of dried thyme for the two fresh sprigs. Remember that dried herbs are more potent than fresh.
Conclusion
There’s nothing quite like a warm bowl of homemade ground beef stew to bring comfort and joy to your table. This classic recipe proves that delicious, satisfying meals don’t have to be complicated or expensive. With simple steps and readily available ingredients, you can create a truly hearty dish everyone will love. So go ahead, gather your ingredients, and give this incredible stew a try tonight. Share your cozy cooking moments with us!
Equipment
- Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 lb ground beef (lean suggested)
- 1 Tbsp olive oil
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 large onion, chopped
- 1/2 lb potatoes, cut into bite-sized pieces (Yukon Gold or red)
- 1 Tbsp garlic, minced
- 1 large bay leaf
- 2 sprigs fresh thyme
- 2 1/2 cups beef stock
- 1 Tbsp Worcestershire sauce
- 1 packet brown gravy mix
- 2 Tbsp all-purpose flour (or cornstarch for GF option)
- 1/2 cup water (for slurry)
Instructions
- Peel and chop carrots, celery, onion, and potatoes into even pieces for uniform cooking.
- Cook ground beef in a Dutch oven over medium-high heat until browned and no pink remains. Break it up with a spoon as it cooks.
- Drain the grease and set the cooked beef aside on a paper towel-lined plate.
- Add olive oil to the same pot. Sauté carrots, celery, and onions for 10 minutes until softened.
- Add garlic, bay leaf, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Return beef to pot. Add potatoes, beef stock, and Worcestershire sauce. Stir to combine.
- Bring to a boil, then reduce heat and simmer covered for 25–30 minutes, until potatoes and carrots are fork-tender.
- Stir in gravy mix until fully dissolved and the broth slightly thickens.
- In a bowl, whisk flour with water to create a slurry. Slowly stir into stew and simmer for 5–7 minutes until thickened.
- Remove and discard thyme sprigs and bay leaf. Serve hot with your favorite sides.
