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