This easy ground beef stew is thick, extra flavorful and properly comforting. It's also on the table in under an hour using one pot only!
If you like simple dinners like this, try my Instant Pot hamburger soup or Mexican picadillo next!
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When you think of beef stew, you probably imagine a braising cut. But what if you wanted something way simpler and much quicker to cook? Enter my ground beef stew!
With this stew, you get the same level of comfort as you dig in, but don't have to babysit a pot for hours waiting for the beef to become tender.
I like to make it without any canned tomatoes so it's not acidic at all. It still has a lovely tomato-ey vibe from the tomato paste that I cook in the pot until it darkens to deepen its flavor.
Why you'll love this easy ground beef stew
- Ready in under an hour from start to finish!
- Just one pot means that you won't have to deal with too many dishes after dinner.
- You can stretch a pound of ground beef into a proper family dinner.
What you'll need
Olive oil - Just a splash to sauté the vegetables in. If it looks like there's not enough oil, add a splash of water to sweat the veggies.
Onion, carrot, celery and red bell pepper - The base of the stew and what gives it a good amount of fiber, too.
Lean ground beef - I use 5% fat, which means there's no greasy layer to skim off later.
Garlic - Finely chopped, and feel free to add as much as you like.
Fresh thyme and bay leaves - To infuse the broth with an earthy, savory flavor.
Chili powder - You can use mild or spicy depending on how you like it.
Worcestershire sauce - Just a bit to give the stew that taste that makes everyone think you had it simmering for hours.
Tomato paste - You need the concentrated stuff here; two tablespoons are enough to boost the entire pot.
Potatoes - Peeled and cut into decent chunks. They thicken the broth as they simmer, which is why I don't use any flour in this recipe.
Chicken stock - Yes, chicken. See the tip below.
Frozen peas - These go in at the end straight from the freezer.
Pro tip
Use chicken stock rather than beef stock. Beef stock turns the broth dark and overpowers the flavors. If you use chicken stock, the ground beef will taste like itself.
How to make ground beef stew
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot or Dutch oven over medium heat, then add the onion, carrot, celery and red bell pepper. Cook for 5-6 minutes until softened.
Add the mince and cook until no longer pink, then stir in the garlic, thyme, chili powder, Worcestershire sauce, tomato paste and bay leaves and cook for another minute or two.
Tip in the potatoes and pour over the chicken stock. Bring it up to the boil, then turn it down to a steady simmer and leave it partly covered until the potatoes are fork-tender.
Stir in the frozen peas and give them a couple of minutes to heat through. Fish out the bay leaves, scatter over the parsley and season generously with salt and pepper before serving.
Substitutions and variations
- To make this lighter, use ground turkey or chicken instead of beef.
- Make the stew even heartier by adding some cubed swede, parsnip or butternut squash with the potatoes.
- If you'd rather have chunks of beef than mince, make my Instant Pot vegetable beef soup instead.
Recipe tips and notes
- Cut the potatoes into larger chunks, so they don't break up and give the stew some texture.
- For a thicker stew, press some of the potato chunks against the side of the pot in the last 5 minutes of simmering.
- If the stew looks too thin, simmer for 5-10 more minutes.
What to serve with ground beef stew
- A good chunk of crusty bread to mop up all that delicious broth
- Some soft rolls with plenty of butter
- Or a quick and easy green salad to keep things on the lighter side.
Leftovers and storage
- This tastes so much better on day two, so make a big batch if you can.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the hob with a splash of stock or water to loosen it up.
- The stew freezes well for up to 3 months. Thaw in the fridge overnight and reheat as above.
If you've tried this ground beef stew recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 1 medium red bell pepper, diced
- 1 pound (450 g) lean ground beef
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon chilli powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound (450 g) potatoes, peeled and cubed
- 4 cups (1000 ml) chicken stock
- 1 cup (150 g) frozen peas
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery and red bell pepper and cook for 5-6 minutes until softened.1 tablespoon olive oil1 medium onion1 medium carrot3 celery stalks1 medium red bell pepper
- Add the ground beef and turn the heat up slightly. Cook for 5-6 minutes, breaking it down with your spoon as you go, until no pink remains.1 pound lean ground beef
- Stir in the garlic, thyme, chilli powder and Worcestershire sauce. Stir to combine, then add the tomato paste and bay leaves. Cook for 1-2 minutes until the tomato paste darkens.4 garlic cloves1 tablespoon fresh thyme1 teaspoon chilli powder1 tablespoon Worcestershire sauce2 tablespoons tomato paste
- Add the potatoes and pour in the chicken stock. Bring to the boil, then reduce the heat and simmer partly covered for 20-25 minutes, until the potatoes are fork-tender.1 pound potatoes4 cups chicken stock
- Stir in the frozen peas and cook for a further 2-3 minutes until heated through.1 cup frozen peas
- Remove the bay leaves, stir through the parsley and season generously with salt and freshly ground black pepper. Serve hot with crusty bread.A handful fresh parsleySalt and freshly ground black pepper to taste
Notes
- Cut the potatoes into larger chunks so they don't break up and give the stew some texture.
- For a thicker stew, press some of the potato chunks against the side of the pot in the last 5 minutes of simmering.
- If the stew looks too thin, simmer for 5-10 more minutes.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Cookingwithrips says
This looks so cozy and delicious 😋