Hearty Ground Beef Stew
A quick, one-pot Ground Beef Stew loaded with protein, vegetables, and potatoes. Perfectly seasoned and easy to prepare, this wholesome stew is comforting, filling, and ideal for weeknight dinners or batch cooking.
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.
