Description
This hearty Ground Beef Stew combines tender ground beef with a medley of vegetables simmered in a flavorful broth, thickened to perfect comfort food consistency. Ideal for a family dinner, it is packed with robust herbs and spices, offering a warm and satisfying meal especially during cooler months.
Ingredients
Scale
Meat and Seasonings
- 2 pounds ground beef (80/20 or leaner)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
Liquids
- 4 cups beef broth
- 1/4 cup Worcestershire sauce
- 1/4 cup cold water
Vegetables
- 1 1/2 pounds red potatoes, cut into bite-sized chunks
- 1 medium white onion, diced
- 4 medium carrots, sliced
- 4 medium celery ribs, sliced
Herbs and Spices
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
Thickener
- 2 tablespoons cornstarch
Instructions
- Brown the Beef: Heat a large pot or Dutch oven over medium-high heat. Add ground beef, salt, and black pepper. Break up the meat with a spoon and cook until it is no longer pink, approximately 10 minutes. Drain excess fat if necessary to prevent greasiness.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste into the browned beef. Cook for 1-2 minutes, stirring frequently until fragrant and well combined to deepen the stew’s flavor.
- Deglaze with Broth and Worcestershire Sauce: Pour in beef broth and Worcestershire sauce, scraping up any browned bits stuck to the bottom of the pot. These bits add rich flavor to your stew.
- Add Vegetables and Herbs: Incorporate red potatoes, diced onion, sliced carrots, and celery into the pot. Sprinkle in sugar, dried basil, oregano, parsley, paprika, and allspice. Stir well to distribute the seasonings evenly.
- Simmer Stew: Bring the mixture to a boil over high heat, then reduce to medium-low heat. Cover and let simmer for 30-40 minutes, stirring occasionally, until vegetables are tender and flavors meld beautifully.
- Thicken the Stew: In a small bowl, dissolve cornstarch in cold water. Gradually add this slurry into the stew while stirring constantly. Continue cooking on low heat for a few minutes until the stew thickens to a deliciously hearty consistency.
- Final Seasoning and Serve: Taste your stew and adjust salt and black pepper as needed. Serve hot, enjoying the rich warmth and comforting flavors of the ground beef stew.
Notes
- Using 80/20 ground beef ensures a good balance of flavor and fat; leaner beef can be used but may be less rich.
- For a thicker stew, you can increase cornstarch slightly or cook uncovered for additional evaporation.
- Feel free to substitute other root vegetables like parsnips or turnips for variation.
- Leftovers reheat well and often taste even better the next day.
- This stew freezes excellently, make in bulk and store portions in airtight containers.
