Easy Ground Beef Stew — on the first crisp evening of October, I came home to the scent of onions caramelizing and knew fall had officially arrived. A bubbling pot of stew felt like a warm blanket, and this Easy Ground Beef Stew quickly became our family’s go-to comfort dish for busy weeknights and cozy weekends.
Introduction
There’s something about warm spices, soft carrots, and tender beef that makes a kitchen feel like home. This Easy Ground Beef Stew is a reader favorite because it’s fast, forgiving, and full of seasonal flavor — perfect for home bakers who love turning out pies and breads and want a simple savory dish to match. If you enjoy switching up weeknight dinners without fuss, you might also like the flavor pairing in our ground beef and broccoli for an easy alternative.
Ingredients (serves 4–6)
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed (or use Yukon Gold)
- 1 cup frozen peas (optional, added at end)
- 4 cups low-sodium beef broth
- 1 cup crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening, optional)
- Fresh parsley, chopped, for garnish
Step-by-step Instructions
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and beginning to brown. Season lightly with salt and pepper. (Easy Ground Beef Stew gets its quick richness from this step.)
- Sauté aromatics: Push the beef to one side, add the onion and a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, carrots, and celery; sauté 3–4 minutes to soften.
- Build the stew: Stir in tomato paste, crushed tomatoes, thyme, smoked paprika, and the bay leaf. Mix to combine and let toast for a minute.
- Add liquids and potatoes: Pour in the beef broth and add the cubed potatoes. Bring the pot to a simmer, then reduce heat to low and cover. Let simmer gently for 20–25 minutes until the potatoes and carrots are tender.
- Finish and thicken: Remove the bay leaf. If you prefer a thicker stew, stir in the cornstarch slurry and simmer 2–3 minutes until the stew thickens. Stir in frozen peas and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with chopped parsley. This Easy Ground Beef Stew pairs beautifully with crusty bread or a warm biscuit.
Tips for Success
- Use a wide pot: A Dutch oven gives you even heat and room to brown the beef properly. For alternate one-pan meals, check out more ideas in our best ground beef recipes.
- Don’t rush browning: Let the beef develop some color — those browned bits add depth to the stew.
- Control thickness: For a naturally thicker stew without cornstarch, mash a few potato cubes against the side of the pot and swirl them in.
- Adjust seasoning at the end: Low-sodium broth is recommended so you can control salt. Taste and adjust after the stew has simmered.
- Make it a feast: Serve alongside a simple side salad or your favorite loaf. If you enjoy pasta nights, consider pairing leftovers with marry-me ground beef pasta for another cozy meal.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free when you use cornstarch (or a gluten-free flour substitute) for thickening and check that broth and canned tomatoes are certified gluten-free.
- Hearty vegetable boost: Add mushrooms, parsnips, or turnips for extra fall flavor.
- Pot pie twist with streusel topping: Turn the stew into a rustic pot pie by pouring it into a baking dish and topping with a savory herb-crumble made from panko (or gluten-free crumbs), grated cheese, butter, and herbs for a streusel-like crust that crisps in the oven.
- Flavor swaps: For an Asian-inspired spin, swap paprika and thyme for ginger, soy, and a touch of honey — and see how similar flavors are used in our Asian-style ground beef spaghetti.
- Meal prep: Double the recipe and freeze single portions for quick lunches or dinners.
Storage Recommendations
- Refrigerator: Cool the stew to room temperature, transfer to an airtight container, and store for up to 4 days.
- Freezer: Portion into freezer-safe containers, leaving headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the texture, or microwave in short bursts, stirring between intervals.
- Don’t overcook on reheating: Overheating can make potatoes mushy — warm just until steaming.
A cozy bowl of this Easy Ground Beef Stew captures the essence of fall in every spoonful: warming spices, soft-roasted vegetables, and the hearty comfort of home. Try it with your favorite crusty roll or a buttery biscuit and enjoy how quickly it becomes a new favorite.
Frequently Asked Questions
Q: How long does Easy Ground Beef Stew last in the fridge?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.
Q: Can I freeze this stew?
A: Yes — freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
Q: How can I thicken the stew without cornstarch?
A: Mash a few potato cubes into the broth, simmer uncovered to reduce liquid, or stir in a small amount of instant potato flakes.
Q: Can I use ground turkey or lamb instead of beef?
A: Yes, you can substitute ground turkey or lamb; adjust seasoning to taste and brown the meat thoroughly before adding vegetables.
Easy Ground Beef Stew
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and comforting ground beef stew, perfect for busy weeknights and cozy weekends, filled with seasonal flavors and spices.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas (optional)
- 4 cups low-sodium beef broth
- 1 cup crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and beginning to brown. Season lightly with salt and pepper.
- Push the beef to one side, add the onion and a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, carrots, and celery; sauté 3–4 minutes to soften.
- Stir in tomato paste, crushed tomatoes, thyme, smoked paprika, and the bay leaf. Mix to combine and let toast for a minute.
- Pour in the beef broth and add the cubed potatoes. Bring the pot to a simmer, then reduce heat to low and cover. Let simmer gently for 20–25 minutes until the potatoes and carrots are tender.
- Remove the bay leaf. If you prefer a thicker stew, stir in the cornstarch slurry and simmer 2–3 minutes until the stew thickens. Stir in frozen peas and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped parsley.
Notes
Serve with crusty bread or a warm biscuit for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American