Description

A comforting and classic ground beef stew recipe, perfect for family dinners. Simple ingredients, rich flavor, and hearty vegetables make this a go-to comfort food dish.

Ingredients

Scale

1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups beef broth
1 (15 ounce) can diced tomatoes, undrained
1 pound potatoes, peeled and cubed
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
1/4 cup cold water (optional, if using flour)

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Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the ground beef to the pot. Break it up with a spoon and cook until browned. Drain off any excess fat.
3. Add the chopped onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the beef broth and add the can of diced tomatoes (with their juice).
6. Add the cubed potatoes, dried thyme, and dried rosemary. Season generously with salt and freshly ground black pepper.
7. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
8. If you prefer a thicker stew, whisk together the flour and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the simmering stew and cook for another 5-10 minutes, or until the stew has thickened to your liking.
9. Stir in the frozen peas during the last 5 minutes of cooking.
10. Taste and adjust seasoning with salt and pepper as needed.

Notes

Storage: Allow the stew to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew seems too thick after refrigeration, add a splash of beef broth or water while reheating.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: Approximately 350-450 kcal per serving (varies based on leanness of beef and optional thickener)
Sugar: Approximately 5-8g
Sodium: Varies based on broth and added salt (recommend low-sodium broth)
Fat: Approximately 15-20g
Carbohydrates: Approximately 25-35g
Fiber: Approximately 4-6g
Protein: Approximately 25-30g