This hearty Ground Beef Stew is a comforting one-pot meal that’s perfect for busy weeknights or meal prep.
Packed with protein-rich beef, fiber-filled vegetables, and nutrient-dense potatoes, it delivers a balanced, satisfying dinner.
With simple ingredients and a quick cooking process, it’s rich in flavor, low in carbs per serving, and full of wholesome goodness.
Hearty Ground Beef Stew
Equipment
- 1 × 6-quart Dutch oven (or larger)
Ingredients
- 3 lbs lean ground beef
- 1 cup diced onion
- 1 cup diced celery about 3 ribs
- 1 ½ cups diced carrots about 4 medium
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic or 1 tbsp fresh minced garlic
- 1 ½ tsp dried thyme
- 1 tsp paprika
- 3 tbsp Worcestershire sauce
- 6 cups beef broth
- 4 large russet potatoes cubed
- 1 lb green beans trimmed
- 2 bay leaves
- 6 oz tomato paste
- 1 cup peas
- 2 tbsp fresh parsley chopped
Instructions
- Preheat and Prepare Beef: Start by heating your 6-quart Dutch oven over medium-high heat until it’s nicely warmed. Crumble in the 3 pounds of lean ground beef. Allow the beef to sear slightly on the bottom for a couple of minutes before stirring. This step ensures the beef develops a rich, caramelized flavor. Cook until the beef is halfway browned, stirring occasionally to break up large clumps.
- Sauté Aromatics and Seasonings: Once the beef is partially cooked, add the diced onions, celery, and carrots directly into the pot. Sprinkle in 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic (or 1 tablespoon minced fresh garlic), 1 ½ teaspoons dried thyme, and 1 teaspoon paprika. Add the 3 tablespoons Worcestershire sauce as well. Stir everything thoroughly so the beef and vegetables are coated evenly with the spices. Continue cooking for about 5–7 minutes until the vegetables soften slightly and the beef is fully browned.
- Add Potatoes, Green Beans, and Broth: Next, stir in the cubed potatoes (4 large russets) and trimmed green beans (1 pound) into the pot. Pour in all 6 cups of beef broth and add the 2 bay leaves for a subtle aromatic touch. Mix gently so the potatoes, beans, and beef are evenly distributed throughout the liquid.
- Reserve Broth for Tomato Paste: Before bringing the stew to a boil, carefully remove 1 cup of the broth from the pot and set it aside in a small bowl. This reserved broth will later help to smooth out the tomato paste, preventing lumps and creating a silky consistency in your stew.
- Boil and Cook Vegetables: Turn the heat to high to bring the stew to a gentle boil. Allow it to cook uncovered for about 10 minutes, or until the potatoes and other vegetables are fork-tender. Stir occasionally to prevent sticking and monitor the liquid level; it should reduce slightly but still remain soupy. This stage is crucial to build depth of flavor while softening the vegetables evenly.
- Prepare Tomato Paste Mixture: While the vegetables are cooking, place the 6 ounces of tomato paste into a medium-sized mixing bowl. Gradually whisk in the reserved 1 cup of broth until smooth and fully combined. This ensures the tomato paste blends seamlessly into the stew without clumping, enhancing both flavor and texture.
- Incorporate Tomato Paste: Once the potatoes and green beans are tender, reduce the heat to medium. Slowly stir the prepared tomato paste mixture into the stew, making sure it’s evenly combined with the meat and vegetables. This step enriches the broth, giving it a deeper, hearty flavor and a beautifully thickened texture.
- Add Peas and Fresh Parsley: Finally, mix in 1 cup of peas and 2 tablespoons of freshly chopped parsley. Let the stew simmer on low for an additional 5–10 minutes. This gentle simmer ensures the peas cook through without becoming mushy and allows the fresh parsley to release its aromatic flavor, giving your stew a vibrant finish.
- Final Taste and Serve: Remove the bay leaves and give the stew a final taste. Adjust seasoning with extra salt or pepper if needed. Serve piping hot in bowls, ideally with a slice of crusty bread or a simple side salad. Enjoy a comforting, protein-packed, and fiber-rich meal that’s perfect for a satisfying dinner or meal prep.
Notes
- Use lean ground beef (at least 90% lean) to reduce excess fat while keeping the stew rich and hearty.
- Dice vegetables uniformly to ensure even cooking and a pleasing texture.
- Reserving a cup of broth before adding tomato paste prevents lumps and ensures a smooth, velvety consistency.
- The stew thickens naturally as it simmers; avoid over-stirring to maintain the integrity of the vegetables.
- Adjust seasoning at the end, as slow simmering can mellow flavors.
- This stew is versatile — you can swap green beans or peas with other vegetables like bell peppers, zucchini, or corn.
Chef’s Secrets for Maximum Flavor
The secret to a deeply flavorful ground beef stew lies in layering flavors thoughtfully.
Start by browning the beef thoroughly to develop rich, caramelized notes.
Don’t rush the sautéing of onions, celery, and carrots; letting them soften slightly unlocks natural sweetness and depth.
Incorporating Worcestershire sauce and paprika early enhances the umami profile, while adding the tomato paste last ensures a silky, concentrated sauce.
For an extra aromatic touch, consider stirring in a pinch of smoked paprika or a splash of red wine before simmering — it adds complexity without overpowering the stew.
Serving Suggestions to Impress Guests
Serve this hearty stew hot from the pot in deep bowls for a comforting presentation.
Pair it with crusty bread or warm dinner rolls to soak up the flavorful broth.
For a lighter side, a crisp green salad or roasted seasonal vegetables works beautifully.
Garnish with extra parsley for a pop of color and freshness.
This stew also pairs well with mashed potatoes, quinoa, or even buttered noodles if you want to stretch it into a more filling meal.
Storage Tips for Convenience
Ground beef stew keeps exceptionally well and is ideal for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the stew to cool completely, then transfer to freezer-safe containers or heavy-duty zip-top bags.
It can be frozen for up to 3 months without losing flavor or texture.
When reheating, thaw in the refrigerator overnight and gently warm on the stovetop, adding a splash of broth if it seems too thick.
Frequently Asked Questions
1. Can I use a different type of beef?
Yes! Ground chuck or a blend of beef and pork works well. Just adjust the fat content — leaner meat reduces grease, while slightly fattier beef adds richness.
2. Can I make this stew in a slow cooker?
Absolutely. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Add peas and parsley in the last 30 minutes.
3. How do I thicken the stew if it’s too thin?
Simmer uncovered for a few extra minutes to reduce excess liquid, or mix 1–2 teaspoons of cornstarch with cold water and stir it in gradually to achieve desired thickness.
4. Can I use frozen vegetables?
Yes, but add them later in the cooking process to prevent overcooking and maintain texture. Peas and green beans should be added during the last 10 minutes of simmering.
5. Is this stew suitable for meal prep?
Definitely. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Portion into containers for ready-to-eat weekday meals that reheat easily on the stovetop or microwave.
