Grandma’s Ground Beef Stew is a hearty, comforting meal that’s full of tender ground beef, soft potatoes, carrots, and peas all simmered together in a rich, flavorful broth. It’s the kind of dish that warms you up from the inside out and reminds you of simple, home-cooked goodness. The stew has a nice mix of textures, from the meaty bites to the melt-in-your-mouth vegetables, making it the perfect one-pot meal.
I love making this stew whenever I want a meal that feels like a big, warm hug from the kitchen. There’s something about the smell while it’s cooking that just fills the whole house with comfort. One of my favorite parts is how easy it is to toss everything together and let it simmer slowly, so all the flavors blend perfectly. I always make sure to add a little extra pepper and a dash of herbs to make it just right for my taste.
Serving this stew with a slice of crusty bread or over warm buttered noodles makes it even better for soaking up all that tasty broth. Sometimes, I think this dish tastes best the next day when the flavors have fully settled in. It’s the kind of meal that’s perfect for family dinners or chilly nights when you want something simple but delicious that brings everyone together around the table.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the stew. Choose lean ground beef (85% lean) for rich flavor without too much fat. If you prefer, ground turkey or chicken work too for a lighter version.
Potatoes: Yukon gold or russet potatoes hold up well in the stew. They soften nicely but don’t turn to mush. If you want, sweet potatoes add a touch of sweetness and color.
Carrots & Bell Pepper: Carrots add natural sweetness and texture. Bell pepper is optional but brings freshness. You can swap bell pepper with celery or green beans for variety.
Tomato Sauce & Paste: These give the stew depth and richness. If you don’t have tomato sauce, crushed tomatoes or even canned diced tomatoes work fine. Tomato paste helps thicken and intensify flavor.
Beef Broth: A key for the stew’s rich base. Use low-sodium broth if possible to control salt levels. Vegetable broth can replace beef broth for a milder taste or if avoiding meat stock.
How Do I Get the Stew Thick and Full of Flavor?
The thick, hearty texture of this stew comes from a few key steps:
- Cooking the ground beef well: Brown it fully to build flavor and avoid a mushy texture.
- Using flour to thicken: Stirring flour into the cooked beef before adding liquids helps the broth thicken nicely without lumps.
- Simmering with lid on: Low and slow cooking softens the veggies and lets all the flavors blend.
- Adding herbs early: Thyme, parsley, and bay leaf release their aroma and deepen the stew’s taste over the hour of simmering.
Remember to stir occasionally and keep the heat gentle to avoid burning, and don’t rush the simmer since that’s where the flavor and thickness really develop.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it gives enough room for all ingredients and heats evenly.
- Wooden spoon or spatula – makes stirring and mixing everything smooth and easy.
- Measuring cups and spoons – for accurate measurements of liquids and seasonings.
- Chef’s knife and cutting board – you’ll want a sharp knife to chop vegetables neatly.
- Soup ladle – handy for serving and filling bowls without spilling.
Flavor Variations & Add-Ins
- Swapping ground beef for ground turkey, chicken, or plant-based meat for different flavors or dietary needs.
- Adding chopped tomatoes or green beans for extra texture and freshness.
- Stirring in Worcestershire sauce or a splash of soy sauce for a savory boost.
- Top with shredded cheese or sour cream when serving for a creamy touch.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 4 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced into thick rounds
- 1 green bell pepper, chopped (optional)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (8 oz) tomato sauce or 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil or butter
- 1 teaspoon dried thyme (plus a sprig of fresh for garnish if desired)
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon Worcestershire sauce (optional)
- 1/4 cup all-purpose flour (to thicken)
- Salt and pepper to taste
How Much Time Will You Need?
Preparing this stew takes about 15 minutes of active work, mostly chopping and browning meat. Then you’ll simmer it gently for about 45 minutes to 1 hour to let the flavors blend and the vegetables get nice and tender. So in total, about 1 hour to 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the vegetable oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until they are soft and translucent—this usually takes about 5 minutes. Then add the minced garlic and cook for another minute or until you smell that lovely garlic aroma.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a spoon to break it into small pieces. Cook the beef until it is fully browned and there’s no pink left. Drain any extra fat if needed to keep the stew from being greasy.
3. Thicken the Base with Flour:
Sprinkle the flour over the cooked beef. Stir constantly and cook for 1-2 minutes to get rid of the raw flour taste. This step helps your stew thicken up beautifully when the liquids are added.
4. Add Broth, Tomatoes, and Seasonings:
Slowly pour in the beef broth while stirring, to prevent lumps. Add the tomato sauce or crushed tomatoes, tomato paste, Worcestershire sauce if using, dried thyme, dried parsley, bay leaf, salt, and pepper. Stir everything together well.
5. Add Vegetables and Simmer:
Put in the chopped potatoes, carrots, and green bell pepper (if you want). Bring the mixture up to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour. Stir every so often to keep things from sticking to the bottom. You’ll know it’s ready when the veggies are soft and the stew has thickened.
6. Final Touches and Serving:
Take out the bay leaf and taste the stew. Add more salt and pepper if you think it needs it. Serve hot, garnished with a fresh sprig of thyme if you like. This stew is fantastic with crusty bread or spooned over buttered noodles for a filling meal that feels like a warm hug.
Can I Use Frozen Ground Beef for This Stew?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra moisture in the stew.
How Can I Make This Stew Thicker?
The flour added after browning the beef helps thicken the stew naturally. If you want it thicker, you can simmer it uncovered for the last 10-15 minutes to reduce the liquid or add a little more flour mixed with cold water.
Can I Prepare This Stew Ahead of Time?
Absolutely! It tastes even better the next day after the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Can I Serve with Grandma’s Ground Beef Stew?
It’s perfect with crusty bread to soak up the broth or over buttered noodles or rice. A simple green salad on the side adds a fresh contrast, too.
