Ground Beef and Potato Stew
This is a hearty, comforting one-pot meal made with ground beef, tender potatoes, vegetables, and a rich savory broth. It’s simple enough for a weeknight dinner, but flavorful enough to become a family favorite.
Ingredients
- 1 lb (450 g) ground beef
- 4 medium potatoes, peeled and cut into chunks
- 1 medium onion, diced
- 2 carrots, sliced
- 2–3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) water
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1–2 tablespoons olive oil, if needed
- 1 tablespoon flour, optional, for thickening
- Fresh parsley, optional, for serving
1. Brown the Ground Beef
Heat a large heavy-bottomed pot over medium-high heat.
Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon as it cooks.
Cook until it is no longer pink and has developed some browned bits.
If there is a large amount of excess fat, carefully drain some of it.
2. Add the Onion and Garlic
Add the diced onion and cook for about 3–4 minutes, until it begins to soften.
Add the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic because it can become bitter.
3. Build the Flavor
Stir in the tomato paste, paprika, thyme, black pepper, and Worcestershire sauce.
Cook everything together for about 1–2 minutes.
Cooking the tomato paste briefly helps develop a deeper, richer flavor.
4. Add the Vegetables
Add the potatoes and carrots to the pot.
Pour in the beef broth and water, stirring well to loosen any browned pieces stuck to the bottom.
Those browned bits add a lot of flavor to the stew.
5. Simmer
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover partially and simmer for approximately 25–30 minutes, or until the potatoes and carrots are fork-tender.
Stir occasionally and make sure the stew isn’t boiling too aggressively.
6. Add the Peas
Stir in the frozen peas during the final 3–5 minutes of cooking.
They only need enough time to heat through while retaining some color and texture.
Taste the stew and adjust the salt and pepper as needed.
7. Make It Thicker
For a thicker stew, mix 1 tablespoon of flour with 2 tablespoons of cold water until smooth.
Slowly stir the mixture into the simmering stew and cook for another 3–5 minutes.
Alternatively, simply simmer the stew uncovered for several additional minutes to allow some liquid to evaporate.
8. Serve
Ladle the hot stew into bowls and sprinkle with fresh parsley if desired.
It pairs especially well with:
- Crusty bread
- Dinner rolls
- Garlic bread
- A simple green salad
Easy Flavor Variations
For a richer version, add a splash of red wine while cooking the beef and onions.
For a spicy version, add ½ teaspoon of chili flakes or a little cayenne pepper.
For extra vegetables, add chopped celery, green beans, mushrooms, or corn.
You can also add a little shredded cheddar on top just before serving for a comforting cheeseburger-style twist.
Storage
Allow leftovers to cool promptly and refrigerate them in a covered container.
The stew generally keeps well in the refrigerator for 3–4 days. It can also be frozen in airtight containers for longer storage.
When reheating, heat until it is steaming hot throughout and add a little broth or water if the stew has thickened too much.
Final Result
You’ll end up with tender potatoes, savory browned beef, sweet carrots and peas, and a thick, flavorful broth. It’s an inexpensive, filling meal that works especially well on cold evenings and often tastes even better the next day.
