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Hearty Ground Beef and Potato Stew

A rich, tomato-based stew with tender ground beef, potatoes, and vegetables, featuring a thick, viscous, and hearty gravy perfect for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 1 tbsp olive oil
  • 1.5 lbs lean ground beef
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 0.5 cup all-purpose flour optional, for extra thickness
  • 1 tbsp tomato paste
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
Vegetables and Garnish
  • 1.5 lbs Russet or Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 2 large carrots peeled and sliced
  • 1 cup frozen peas
  • salt to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot

Method
 

  1. Heat oil in a pot. Brown ground beef; drain grease. Add onion and cook 5 min. Stir in garlic and cook 1 min.
  2. Sprinkle flour over beef mixture (if using); cook 1 min. Stir in tomato paste; cook 2 min.
  3. Pour in beef broth, tomatoes, and Worcestershire sauce. Add thyme, oregano, and pepper. Bring to a simmer.
  4. Add potatoes and carrots. Cover and simmer on low for 20-25 minutes, until vegetables are tender.
  5. Uncover and simmer for 5-10 minutes to allow the sauce to reduce and become a thick, viscous consistency. Season with salt.
  6. Stir in frozen peas; cook 2-3 minutes until heated through.
  7. Rest 5 minutes. Garnish with parsley and serve warm.

Notes

For a thicker stew, make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir into the simmering stew. Use a heavy-bottomed pot to prevent sticking. This stew is excellent reheated the next day.