Perfect! A Hearty Ground Beef and Potato Stew is the ultimate comfort food. It’s robust, filling, and incredibly satisfying. This one-pot meal is easier than a traditional beef stew because you don’t have to brown stew meat—the ground beef cooks quickly and soaks up all the delicious flavors.
Here’s a classic, foolproof recipe that will warm you up from the inside out.
Hearty Ground Beef and Potato Stew
This stew is thick, rich, and packed with vegetables. It’s a complete meal in a bowl.
Prep time: 15 minutes | Cook time: 40 minutes | Serves: 6
Ingredients:
· 1 tablespoon olive oil
· 1 ½ lbs lean ground beef
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 4 cups (about 1 lb) Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
· 3 medium carrots, peeled and sliced
· 2 celery stalks, sliced
· 4 cups beef broth (low-sodium preferred)
· 1 (15 oz) can diced tomatoes, undrained
· 1 tablespoon Worcestershire sauce
· 2 teaspoons Italian seasoning
· 1 bay leaf
· Salt and black pepper to taste
· ½ cup frozen peas (optional, add at the end)
· 2 tablespoons chopped fresh parsley, for garnish
For Thickening the Stew (choose one):
· Slurry: 2 tablespoons cornstarch mixed with 3 tablespoons cold water
· Flour: ¼ cup all-purpose flour added when browning the beef
Instructions:
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the beef with a spoon, until the beef is no longer pink and the onion is softened. If there’s excess grease, drain it off.
- Add Aromatics: Stir in the minced garlic and cook for one more minute until fragrant.
- Add Vegetables and Liquids: Add the diced potatoes, carrots, and celery to the pot. Pour in the beef broth and diced tomatoes. Add the Worcestershire sauce, Italian seasoning, bay leaf, and a good pinch of salt and pepper.
- Simmer: Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender.
- Thicken the Stew:
· If using a cornstarch slurry: In a small bowl, mix the cornstarch and cold water until smooth. Slowly stir the slurry into the simmering stew. Continue to simmer for 2-3 minutes, stirring constantly, until the stew thickens.
· If using flour: After step 1 (browning the beef), sprinkle the ¼ cup of flour over the beef and onion mixture. Cook for 2 minutes, stirring constantly, to cook off the raw flour taste. Then proceed with adding the vegetables and liquids. - Final Touches: Remove the bay leaf. Stir in the frozen peas (if using) and let them heat through for about 2 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for dipping.
Slow Cooker Instructions:
This is a fantastic “set it and forget it” meal.
- Brown the Beef: In a skillet, brown the ground beef with the onion until cooked through. Drain any excess grease. Transfer the mixture to the slow cooker.
- Combine: Add the garlic, potatoes, carrots, celery, beef broth, diced tomatoes, Worcestershire sauce, and Italian seasoning to the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the vegetables are tender.
- Thicken: In the last 30 minutes of cooking, stir in the cornstarch slurry. Turn the slow cooker to HIGH, cover, and let it thicken. Stir in the peas right before serving.
Tips for the Best Stew:
· Don’t Skip Draining the Fat: Draining the grease after browning the beef prevents the stew from being overly greasy.
· Potato Choice: Russet potatoes will break down a bit and help thicken the stew naturally. Yukon Gold potatoes hold their shape better and have a buttery texture. Both are excellent choices.
· Brown for More Flavor: Taking the time to properly brown the ground beef (getting a nice crust, not just steaming it gray) builds a deeper flavor base.
· Customize Your Veggies: Feel free to add other hearty vegetables like diced parsnips, turnips, or green beans.
· Make it Ahead: Stews almost always taste better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days.
Enjoy your cozy, hearty, and delicious meal