Ground Beef Stew
There's nothing quite like a warm, comforting bowl of ground beef stew to brighten up a chilly evening. As a busy home cook, I'm always on the lookout for recipes that are easy to make, delicious, and budget-friendly. This ground beef stew recipe checks all those boxes and more.
I remember my grandmother used to make a similar stew for our family when I was a kid. It was a staple in our household, and to this day, the smell of simmering ground beef and vegetables brings back fond memories. Over the years, I've tweaked and perfected the recipe to make it my own, and I'm excited to share it with you.
This recipe is perfect for a weeknight dinner because it's quick, easy, and requires minimal effort. The ingredients are simple and accessible, and you can customize it to your taste with your favorite vegetables and seasonings. Whether you're a busy parent, a student, or just someone who loves a good comfort food meal, this ground beef stew is sure to become a favorite.
One of the things I love about this recipe is that it's incredibly versatile. You can serve it with crusty bread, over mashed potatoes, or with a side of steamed vegetables. It's also a great make-ahead meal that can be refrigerated or frozen for later use. So go ahead, give it a try, and let me know what you think!
In this recipe, we'll cover the basics of cooking ground beef, including browning, draining, and seasoning. We'll also explore the importance of using the right ingredients, such as canned tomatoes and beans, to add depth and flavor to the stew. By the end of this article, you'll be confident in your ability to make a delicious, hearty ground beef stew that your family and friends will love.
Why You’ll Love This Recipe
- This recipe is easy to make and requires minimal effort.
- It's a budget-friendly option that's perfect for a weeknight dinner.
- The stew is incredibly versatile and can be customized to your taste.
- It's a great make-ahead meal that can be refrigerated or frozen for later use.
- The recipe is perfect for a family dinner or a special occasion.
- It's a comforting and satisfying meal that's sure to become a favorite.
Why This Recipe Works
The key to a great ground beef stew is in the layering of flavors. By browning the ground beef first, we create a rich, caramelized crust that adds depth and texture to the dish. Then, by adding aromatics like onions and garlic, we build a solid foundation of flavor that enhances the overall taste of the stew.
Another important aspect of this recipe is the use of canned tomatoes and beans. These ingredients may seem simple, but they add a burst of flavor and moisture to the stew that's hard to replicate with fresh ingredients. By using a combination of diced and crushed tomatoes, we create a thick, velvety sauce that coats the ground beef and vegetables perfectly.
Finally, the seasoning is where the magic happens. By using a blend of salt, pepper, and herbs, we add a subtle yet complex flavor profile that elevates the dish from ordinary to extraordinary. And by adjusting the seasoning to taste, we can customize the flavor to our liking.
Overall, this recipe works because it's a masterclass in balance and restraint. By using simple, high-quality ingredients and layering flavors in a thoughtful way, we create a dish that's greater than the sum of its parts. So let's get started and see how it's done!
Ingredients You’ll Need
When it comes to making a great ground beef stew, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of fresh and canned ingredients to create a rich, flavorful sauce. From the ground beef to the vegetables and seasonings, every ingredient plays a crucial role in the final dish.
When shopping for ingredients, be sure to choose high-quality options that are fresh and flavorful. For the ground beef, look for leaner options with less fat, as they will be easier to brown and less likely to become greasy. For the vegetables, choose fresh options that are in season and have plenty of flavor.
- 1 lb (450g) ground beefLook for leaner options with less fat, as they will be easier to brown and less likely to become greasy. You can also use ground turkey or ground pork as a substitute.
- 2 tablespoons olive oilUse a high-quality olive oil that has a rich, fruity flavor. You can also use avocado oil or grapeseed oil as a substitute.
- 1 large onion, dicedChoose a sweet onion like Vidalia or Maui, as they will add a depth of flavor to the stew. You can also use shallots or scallions as a substitute.
- 3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use garlic powder or garlic salt as a substitute, but be sure to adjust the amount according to your taste.
- 2 medium carrots, peeled and slicedChoose fresh carrots that are firm and have plenty of flavor. You can also use parsnips or turnips as a substitute.
- 2 medium potatoes, peeled and cubedChoose high-quality potatoes that are firm and have plenty of flavor. You can also use sweet potatoes or yams as a substitute.
- 1 can (14.5 oz) diced tomatoesUse a high-quality canned tomato that has no added salt or sugar. You can also use fresh tomatoes, but be sure to cook them down to create a rich, flavorful sauce.
- 1 can (15 oz) red kidney beans, drained and rinsedUse a high-quality canned bean that has no added salt or sugar. You can also use black beans, pinto beans, or chickpeas as a substitute.
- 1 teaspoon dried thymeUse fresh thyme for the best flavor. You can also use dried oregano or dried basil as a substitute, but be sure to adjust the amount according to your taste.
- 1/2 teaspoon saltUse a high-quality salt that has a rich, savory flavor. You can also use sea salt or kosher salt as a substitute.
- 1/4 teaspoon black pepperUse a high-quality pepper that has a rich, spicy flavor. You can also use white pepper or green pepper as a substitute, but be sure to adjust the amount according to your taste.
- 2 tablespoons all-purpose flourUse a high-quality flour that has a light, airy texture. You can also use whole wheat flour or gluten-free flour as a substitute, but be sure to adjust the amount according to your taste.
Equipment You’ll Need
How to Make Ground Beef Stew
- 1Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- 2Once the ground beef is browned, add the diced onion and cook until it's translucent and starting to caramelize.
- 3Add the minced garlic and cook for 1-2 minutes, until fragrant.
- 4Add the sliced carrots and cubed potatoes, and cook for 5-7 minutes, until they start to soften.
- 5Add the canned diced tomatoes, red kidney beans, dried thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- 6Reduce the heat to low and simmer, covered, for 30-40 minutes, until the vegetables are tender and the flavors have melded together.
- 7Use the instant-read thermometer to check the internal temperature of the stew. It should be at least 165°F (74°C) to ensure food safety.
- 8Stir in the flour to thicken the stew, then continue to simmer for an additional 10-15 minutes, until the sauce has thickened to your liking.
- 9Taste and adjust the seasoning as needed, then serve hot, garnished with fresh herbs or crusty bread.
- 10Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the sauce to thicken further.
- 11Serve the stew hot, with a side of crusty bread or over mashed potatoes.
- 12Refrigerate or freeze the stew for later use, and reheat it gently over low heat, stirring occasionally, until warmed through.
Expert Tips
- Use a high-quality ground beef that's fresh and has plenty of flavor.
- Don't overcook the vegetables, as they can become mushy and unappetizing.
- Adjust the seasoning to taste, and don't be afraid to add more salt, pepper, or herbs as needed.
- Let the stew rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the sauce to thicken further.
- Reheat the stew gently over low heat, stirring occasionally, until warmed through.
- Experiment with different ingredients and seasonings to make the stew your own.
- Consider making a double batch of the stew and freezing it for later use.
- Use a slow cooker to make the stew, if you prefer a hands-off approach.
Common Mistakes to Avoid
- Overcooking the vegetables, which can make them mushy and unappetizing.
- Not browning the ground beef properly, which can result in a lack of flavor.
- Not seasoning the stew enough, which can make it taste bland and uninteresting.
- Not letting the stew rest before serving, which can result in a sauce that's too thin and unappetizing.
- Not using a high-quality ground beef, which can result in a stew that's tough and unappetizing.
- Not adjusting the seasoning to taste, which can result in a stew that's too salty or too bland.
Variations and Substitutions
- Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Use different types of protein, such as ground turkey or ground pork, for a unique twist.
- Add some smokiness to the stew by incorporating smoked paprika or chipotle peppers.
- Use different types of vegetables, such as sweet potatoes or parsnips, for a unique flavor and texture.
- Add some creaminess to the stew by incorporating heavy cream or coconut milk.
- Use different types of seasonings, such as cumin or coriander, for a unique flavor profile.
- Add some freshness to the stew by incorporating fresh herbs, such as parsley or cilantro.
What to Serve With Ground Beef Stew
This ground beef stew is a hearty and comforting meal that's perfect for a chilly evening. Serve it hot, garnished with fresh herbs or crusty bread, and accompanied by a side of mashed potatoes or steamed vegetables.
Consider serving the stew at a family dinner or special occasion, as it's sure to be a hit with both kids and adults. You can also make it ahead of time and refrigerate or freeze it for later use, making it a great option for busy weeknights or meal prep.
Make-Ahead, Storage, Freezing and Reheating
This ground beef stew can be stored in the refrigerator for up to 3-4 days or frozen for up to 3-4 months. To refrigerate, let the stew cool to room temperature, then transfer it to an airtight container and store it in the refrigerator.
To freeze, let the stew cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer. When you're ready to reheat, simply thaw the stew overnight in the refrigerator, then reheat it gently over low heat, stirring occasionally, until warmed through.
It's also a good idea to label the container or bag with the date and contents, so you can easily keep track of how long it's been stored. And when you're ready to serve, simply reheat the stew and serve it hot, garnished with fresh herbs or crusty bread.
One of the benefits of making a large batch of this stew is that you can use it as a base for other meals. For example, you can use it as a filling for tacos or stuffed peppers, or as a topping for baked potatoes or rice bowls. The possibilities are endless, and it's a great way to reduce food waste and get creative in the kitchen.
Frequently Asked Questions
What type of ground beef is best for this recipe?
Look for leaner options with less fat, as they will be easier to brown and less likely to become greasy. You can also use ground turkey or ground pork as a substitute.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but be sure to cook them down to create a rich, flavorful sauce. You'll need about 2-3 cups of chopped fresh tomatoes to replace the canned tomatoes.
How do I prevent the stew from becoming too thick?
You can prevent the stew from becoming too thick by adding a little more broth or water as needed. You can also use a slurry made from flour and water to thin out the stew if it becomes too thick.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the ground beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How do I reheat the stew without drying it out?
To reheat the stew without drying it out, simply reheat it gently over low heat, stirring occasionally, until warmed through. You can also add a little more broth or water as needed to keep the stew moist and flavorful.
Can I freeze the stew for later use?
Yes, you can freeze the stew for later use. Simply let it cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer for up to 3-4 months.
How do I prevent the stew from becoming too salty?
You can prevent the stew from becoming too salty by using low-sodium broth and canned tomatoes, and by seasoning the stew to taste. You can also add a little more water or broth to dilute the stew if it becomes too salty.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply cook the stew, then let it cool to room temperature and refrigerate or freeze it for later use. When you're ready to serve, simply reheat the stew and serve it hot, garnished with fresh herbs or crusty bread.
Ingredients
- 1 lb (450g) ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- Once the ground beef is browned, add the diced onion and cook until it's translucent and starting to caramelize.
- Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the sliced carrots and cubed potatoes, and cook for 5-7 minutes, until they start to soften.
- Add the canned diced tomatoes, red kidney beans, dried thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- Reduce the heat to low and simmer, covered, for 30-40 minutes, until the vegetables are tender and the flavors have melded together.
- Use the instant-read thermometer to check the internal temperature of the stew. It should be at least 165°F (74°C) to ensure food safety.
- Stir in the flour to thicken the stew, then continue to simmer for an additional 10-15 minutes, until the sauce has thickened to your liking.
- Taste and adjust the seasoning as needed, then serve hot, garnished with fresh herbs or crusty bread.
- Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the sauce to thicken further.
- Serve the stew hot, with a side of crusty bread or over mashed potatoes.
- Refrigerate or freeze the stew for later use, and reheat it gently over low heat, stirring occasionally, until warmed through.