Ground Beef And Potato Stew

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This hearty Ground Beef and Potato Stew is the ultimate comforting, one-pot meal. It combines savory browned ground beef, tender chunks of potatoes, carrots, and aromatics in a rich, flavorful broth that feels like it has simmered all day, yet comes together effortlessly in under an hour.

It’s budget-friendly, deeply nourishing, and pairs wonderfully with a slice of crusty bread to soak up the savory broth.

Ground Beef and Potato Stew Recipe

  • Prep time: 15 minutes
  • Cook time: 35–40 minutes
  • Yields: 4 to 6 servings

Ingredients

  • The Base & Meat:
    • 1 ½ lbs lean ground beef (85/15)
    • 1 large yellow onion, diced
    • 3 cloves garlic, minced
  • The Vegetables:
    • 1 ½ lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks (Yukon Golds hold their shape best, while russets break down slightly to naturally thicken the broth)
    • 3 medium carrots, sliced into rounds
    • 2 stalks celery, sliced
    • 1 cup frozen peas or corn (optional, added at the end)
  • The Broth & Seasonings:
    • 3 tbsp all-purpose flour (for thickening)
    • 4 cups low-sodium beef broth
    • 1 tbsp tomato paste
    • 1 tsp Worcestershire sauce
    • 1 tsp dried thyme (or 3 sprigs of fresh thyme)
    • 1 bay leaf
    • Salt and freshly ground black pepper to taste
    • 2 tbsp olive oil or butter
    • Chopped fresh parsley (for garnish)

Step-by-Step Instructions

  1. Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is thoroughly browned and the onions are soft and translucent (about 6 to 8 minutes). Drain any excess grease if desired.
  2. Aromatics and Flour: Add the minced garlic and tomato paste to the pot, cooking for 1 minute until fragrant. Sprinkle the all-purpose flour directly over the beef mixture, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.
  3. Build the Stew: Slowly pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the chopped potatoes, sliced carrots, celery, thyme, and bay leaf. Season with salt and pepper.
  4. Simmer: Bring the stew to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 20 to 25 minutes, or until the potatoes and carrots are fork-tender.
  5. Finish and Thicken: Remove the lid. If you are using frozen peas or corn, stir them in during the last 5 minutes of cooking. Taste the stew and adjust seasoning with salt and pepper as needed. Discard the bay leaf.
  6. Serve: Ladle hot into bowls, garnish with fresh chopped parsley, and serve immediately.

Expert Tips for Success

  • Potato Choice: If you want a thicker, starchier broth, use Russet potatoes. If you prefer the potato chunks to hold their shape firmly without breaking down, choose Yukon Golds or red potatoes.
  • Storage: This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months (note: potatoes can change texture slightly when frozen, but remain delicious).

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