Ground Beef Stew
Ingredients (Serves 4–6)
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1 lb ground beef
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1 tablespoon olive oil
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1 medium onion, chopped
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2–3 garlic cloves, minced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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3 medium potatoes, peeled and diced
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1 can (14.5 oz) diced tomatoes
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4 cups beef or vegetable broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon paprika
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Salt and pepper, to taste
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1–2 tablespoons cornstarch or flour (optional, for thickening)
Instructions
1. Brown the Beef
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Heat olive oil in a large pot or Dutch oven over medium heat.
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Add ground beef and cook until browned, breaking it up with a spoon.
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Remove excess fat if necessary.
2. Sauté Vegetables
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Add onions and garlic to the pot; sauté 2–3 minutes until fragrant.
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Stir in carrots, celery, and potatoes. Cook 3–4 minutes.
3. Add Liquids & Seasoning
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Pour in diced tomatoes and broth.
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Add thyme, rosemary, paprika, salt, and pepper.
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Stir to combine.
4. Simmer
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Bring to a boil, then reduce heat and simmer 25–30 minutes, or until vegetables are tender.
5. Thicken (Optional)
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If you like a thicker stew, mix 1–2 tablespoons cornstarch or flour with a little cold water.
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Stir into the stew and simmer 5 more minutes until thickened.
6. Serve
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Serve hot with crusty bread, over rice, or enjoy as-is.
Tips
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Add frozen peas or corn in the last 5 minutes of cooking for extra color and flavor.
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For a slow-cooker version, brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on LOW for 6–8 hours.
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Leftovers taste even better the next day as flavors meld.
I can also create a “one-pot Ground Beef Stew with minimal prep” version that’s ready in under 40 minutes if you want a quicker option.
Do you want me to do that?
