EASY AND DELICIOUS GROUND BEEF STEW RECIPE - SERVINGS: APPROXIMATELY 8 (ABOUT 2 QUARTS)

I have several beef stew recipes on this blog but I'm not sure I have one made with ground beef. I found it at Creations by Kara and the original recipe is at this link. This is a delicious recipe and I recommend visiting Kara's website to see everything she has to offer. Though I try to add her tips below, I may have missed a few. Kara also has many wonderful recipes to try. Not only is ground beef more economical, but it cooks much faster than classic beef stew. This can also be cooked in a crockpot/slow cooker, instructions below recipe highlighted in red. I have highlighted it because I'm likely to make it this way on another occasion, and it will be easier to find.

Easy Ground Beef Stew Recipe

Preparation time: 15 minutes (though it took me a heck of a lot longer than 15 minutes as I go slow)

Cooking time: 35 minutes

Total time: 50 minutes

 

1 pound lean ground beef

1 onion, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour (plain flour in the UK)

4 large carrots, sliced

3 celery stalks, sliced

1 pound red potatoes, scrubbed and cubed

1 14.5 oz can diced tomatoes

2 1/2 cups of beef broth (or beef stock) - I add 1 cup of red wine to all my beef broths - we both think this adds a delicious new depth of flavor. Then you can pour yourself a glass with dinner if so inclined.

2 Tbsp Worcestershire sauce

2 tsp salt

1 tsp black pepper

1/4 tsp thyme

1/4 tsp rosemary

Wash and chop all of the vegetables, get all ingredients ready. It is a big help once the process gets started.

In a large pot or Dutch oven, cook the ground beef and onion over medium-high heat until the meat is completely brown. 

Drain off any excess fat.

Add the garlic and sauté for about 30 seconds. 

Add the flour and stir until all the meat is coated.

Stir in the carrots, celery, potato cubes, diced tomatoes, broth, Worcestershire, salt, pepper, thyme, and rosemary.

Bring the soup to a boil, then reduce the heat to medium-low and simmer for 25-30 minutes, or until the vegetables are tender. 

Stir occasionally and add a little water if the stew is getting too thick.

Serve with a crusty roll (I made a very easy, no-knead artisan bread which I will be sharing next week.)

 

Kara's Notes:

Each serving is about 1 cup

Calories per cup is approximately 227

Storing leftovers:

Like most soup, this ground beef stew tastes even better the next day after the flavors have time to meld together.

You can store it in the pot, but I like to transfer it to an airtight container. It will keep for 4-5 days in the refrigerator.

Reheat the soup in the microwave in a small bowl, or in a saucepan over medium heat. If it seems a bit dry, you can add a little bit of water or broth.

The stew can also be frozen for 2-3 months, just keep in mind that the vegetables soften as they thaw, and russet potatoes tend to get mushy if you have used those.

Variations: 

Chopped green beans are a nice addition. If using fresh green beans, add them during the last 10-12 minutes of cooking time. Canned or frozen green beans can be added at the end and just heated through.

Frozen peas, corn, or other frozen vegetables can be added during the last minute of cooking time.

I have also made this stew with yukon gold and peeled russet potatoes. All are delicious, so use whatever you have on hand.

You can substitute ground turkey or ground chicken for the beef if you are so inclined.

Don’t have beef broth on hand? Feel free to use a tablespoon of beef base or bouillon and 2 1/2 cups water.

Can I make this stew in a slow cooker?

Absolutely! Simply brown ground beef and onion in a skillet, then transfer to your crock pot. Stir in the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Denise's notes:

I think the only addition I would make to this is mushrooms, for our own taste, maybe. Gregg thought the stew was delicious as it was, and so do I but I'm curious about adding the mushrooms.

I doubled the recipe as I knew we would want leftovers. 

I did not double the ground beef (we only had the one packet in our supplies) and found it more than enough. I wouldn't bother adding extra beef next time I make it.

I added a cup of red wine. A favorite is Meiomi Pinot Noir. It's nice to add a glass with our meal and goes well with this stew. 

I have added Kara's whole website address for this recipe below, just in case you would like to copy and paste instead of using the link above.

https://www.creationsbykara.com/ground-beef-stew/

I think that's all I can think of. If you have any questions, I can answer them in the comment section.

 

I often get asked how I make my signatures. I put it together in Paint Shop Pro today, an old program I have had on my laptop for years. No other graphics used except my photo, and I have several fonts to choose from already included in the program. It's a fun hobby and a fun way to pass the time.