Description
A hearty and flavorful ground beef stew packed with tender vegetables and a rich, savory broth thickened to perfection. This comforting dish is easy to prepare on the stovetop and perfect for family dinners.
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
Vegetables and Herbs
- 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
- 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
Thickening Agent
- 1/4 cup cold water
- 2 tablespoons cornstarch
Instructions
- Brown the Ground Beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, salt, and black pepper. Break up the meat with a spoon and cook until the beef is no longer pink, about 10 minutes. Drain excess fat if necessary to avoid a greasy stew.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes until the mixture is fragrant, which helps build depth of flavor.
- Add Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce. Use a spoon or spatula to scrape up any browned bits from the bottom of the pot, as these add rich flavor to the stew.
- Add Vegetables and Spices: Add the diced red potatoes, diced white onion, sliced carrots, and sliced celery. Stir in the granulated sugar, dried basil, dried oregano, dried parsley, paprika, and ground allspice to season the stew.
- Simmer the Stew: Bring the stew to a boil over high heat, then reduce to medium-low heat. Cover the pot and let it simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender and the flavors meld beautifully.
- Thicken the Stew: In a small bowl, whisk the cornstarch into cold water until fully dissolved. Slowly pour this mixture into the simmering stew while stirring continuously. Cook on low heat for a few more minutes until the stew thickens to your desired consistency.
- Season and Serve: Taste the stew and add additional salt and black pepper if needed. Serve the stew hot, making for a satisfying and hearty meal.
Notes
- Use 80/20 ground beef for a balance of flavor and fattiness, but leaner beef can be used if preferred.
- Drain excess fat after browning to prevent the stew from becoming greasy.
- Adjust the thickness of the stew by varying the amount of cornstarch slurry added.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Feel free to add other vegetables like peas or green beans during the last 10 minutes of cooking for variation.
