Ground Beef and Potato Stew

This is the ultimate comfort food—hearty, satisfying, and incredibly flavorful. This Ground Beef and Potato Stew is a complete meal in a bowl, perfect for a cold day or when you need something filling and delicious without a lot of fuss.

Here is the recipe for Ground Beef and Potato Stew.

Ground Beef and Potato Stew

This stew is thick, savory, and features simple ingredients that come together to create a deeply comforting dish. It’s a one-pot meal that the whole family will love.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 35-40 minutes

Ingredients

• 1 ½ lbs lean ground beef

• 1 large yellow onion, diced

• 2 large carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 lbs russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 4-5 medium potatoes)

• 4 cups beef broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• ½ teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper, to taste

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat, breaking it up with a spoon, until it is browned and no longer pink. If there’s a lot of excess fat, drain it off, leaving about 1 tablespoon in the pot for flavor.

2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

3. Bloom the Tomato Paste: Push the meat and vegetables to the side of the pot. Add the tomato paste to the empty space and let it cook for 1 minute, stirring it around, to deepen its flavor. Then, mix it in with the rest of the ingredients.

4. Add Broth and Seasonings: Pour in the beef broth and add the can of diced tomatoes (with their juices). Stir in the thyme, paprika, rosemary, and bay leaf. Season with a pinch of salt and pepper. (Remember you can adjust seasoning at the end).

5. Add Potatoes and Simmer: Add the cubed potatoes to the pot and stir everything together. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.

6. Thicken (Optional): If you prefer a thicker stew, you have a couple of options.

   • Mash Some Potatoes: Remove about ½ cup of the cooked potatoes from the pot, mash them with a fork, and stir them back into the stew. This will thicken it naturally.

   • Flour Slurry: In a small bowl, whisk 2 tablespoons of cold water with 2 tablespoons of flour until smooth. Slowly stir this slurry into the simmering stew and cook for another 2-3 minutes until it thickens.

7. Finish and Serve: Remove the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.

Tips for Success

• Lean Ground Beef: Using lean ground beef (like 85/15 or 90/10) is great because you won’t have a lot of excess fat to drain off.

• Cut Potatoes Evenly: Try to cut your potato cubes into uniform sizes so they all cook at the same rate.

• Make it Ahead: This stew tastes even better the next day as the flavors meld together. It stores beautifully in the refrigerator for 3-4 days.

• Serving Suggestions: Serve this stew with some crusty bread or dinner rolls for sopping up every last drop of the delicious broth.

Enjoy your hearty and warming Ground Beef and Potato Stew