Ground beef stew is an amazing, comforting, and easy stew that is great for busy weeknights or really any night of the week! Flavorful and rich ground beef with tender, perfectly cooked veggies combine to give you all that classic beef stew flavor in less time!
Rich & Hearty Ground Beef Stew
Beef stew is one of those classic, amazing comfort meals that just about everyone loves, but sometimes you have no time to wait for the meat to tenderize! This stew solves that problem by using juicy ground beef, which cooks up in just a few minutes! My stew recipe is super easy to make, so it’s the perfect fuss-free recipe for weeknights, or even busy weekends when you just can’t be bothered to cook much at all.
❤️ Why You'll Love This Recipe!
Super Easy! A beef stew recipe ready in less than 2 hours? Sign me right up!
Packed with Flavor! I use aromatic veggies, a rich beef stew seasoning, and tangy Worcestershire sauce to make this stew so incredibly delicious!
So Comforting! Beef stew is a classic warm and cozy meal! Curl up with a bowl tonight!
This recipe uses my easy beef stew seasoning! My seasoning blend is full of delicious herbs and spices like oregano and paprika that perfectly compliment the beef.
- ½ tablespoon Olive Oil – I recommend using extra virgin olive oil (EVOO) to sauté the onions, garlic, and ground beef.
- ½ cup Yellow Onion – Dice the yellow onion for this stew recipe. Alternatively, you can use white onion, if preferred.
- ½ tablespoon Garlic – I prefer freshly minced or crushed garlic for this recipe, but in a pinch, you can use jarred minced garlic (*see note).
- 2 pounds Ground Beef – Use lean ground beef, ground chuck, or ground sirloin here.
- 2 tablespoons Beef Stew Seasoning – Make my easy, flavorful recipe, or use your own favorite beef stew or beef seasoning blend.
- 4 ribs Celery – Wash and slice the celery for the stew. You can also dice if you prefer smaller pieces of celery.
- 5 large Carrots – Wash and peel the carrots if preferred, then slice them into discs.
- 6 medium Russet Potatoes – Scrub the potatoes clean, then dice them into even pieces. You can peel the potatoes if you prefer, but it isn’t required.
- 4 cups Beef Broth – Use your favorite homemade or store-bought broth here. 4 cups are equivalent to one carton of beef broth.
- 2 Bay Leaves – Bay leaves add a depth of flavor that’s unmatched by any other herb!
- 2 tablespoons All-Purpose Flour – You’ll add the flour to an equal amount of cold water to make a slurry, which will thicken the stew.
- 1 tablespoon Worcestershire Sauce – I highly recommend adding this to the stew for an extra tangy, delicious flavor!
- Additional Veggies – If desired, you can add chopped green beans, mixed veggies, corn, or even sliced parsnips.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
You don’t need much else to make this stew other than a large stockpot, Dutch oven, or any pot large enough to fit the ingredients! Enjoy the ease of a quick and hearty stew in under 90 minutes!
- Sauté onions – First, heat ½ tablespoon of olive oil in a large stockpot over medium heat. Then, once it’s hot, add ½ cup of diced yellow onion and sauté for 2 to 3 minutes, or until fragrant.
- Add garlic and ground beef. Once the onion has softened, add ½ tablespoon of minced garlic and continue to sauté for an additional 30 seconds. Then, add 2 pounds of ground beef, breaking up the beef as it browns completely.
- Add the rest of your ingredients. To the ground beef, add 2 tablespoons of beef stew seasoning and mix to combine. Then, add the prepared vegetables (4 ribs of sliced celery, 5 large sliced carrots, and 6 medium diced russet potatoes – plus optional veggies), 4 cups of beef broth, optional Worcestershire sauce, and 2 bay leaves. Bring the stew ingredients to a boil, then reduce the heat to low. Next, simmer the stew for 35 to 40 minutes, or until the carrots and potatoes are fork-tender.
- Thicken soup. Once the stew is nearly done, mix a slurry with 2 tablespoons of all-purpose flour and an equal amount of cold water. Then, repeat in 1-tablespoon increments until your desired thickness is reached (*see note). Serve immediately.
Comforting ground beef stew is a complete meal in a bowl! Serve for dinner garnished with a little fresh parsley or chives and a crusty bread roll for dipping. Enjoy!
💭 Angela's Tips & Recipe Notes
- Use ground beef with a good lean-to-fat ratio. You can use 85/15 ground beef or sirloin, but I prefer to use 80/20 ground chuck for the best richness and flavor.
- Draining the fat isn’t necessary. I did not drain the fat after browning the ground beef, but that is a personal preference! You may wish to drain excess fat if using fattier ground beef.
- Allow the stew to thicken after adding the slurry. It’ll take 5 to 10 minutes of simmering for the stew to fully thicken. If the soup hasn’t reached your preference after the initial slurry, then you can add additional slurry.
- Want this recipe gluten-free? Simply substitute 1 tablespoon of cornstarch for the 2 tablespoons of all-purpose flour in the slurry. Add an equal amount of cold water as usual.
- Add additional herbs if desired. My beef stew seasoning is full of aromatic dried herbs, but if desired you can add additional chopped fresh herbs. Rosemary, sage, oregano, and thyme all pair wonderfully with beef.
🥡 Storing & Reheating
Leftover ground beef stew can be refrigerated for up to 3-4 days when stored in a shallow, airtight container.
Freeze leftover or made-ahead ground beef stew in a shallow, airtight, and freezer-safe container for up to 6 months. Thaw in the fridge the night before you decide to reheat.
Reheating Your Ground Beef Stew
To reheat the ground beef stew, transfer the leftovers to an appropriately sized pot. Then, heat the soup over medium heat, stirring occasionally, until the soup is completely heated through.
Alternatively, single portions can be heated in the microwave. Ladle the desired amount into a bowl and heat for 1 minute on high, stir, then heat in 30-second increments until warmed to your satisfaction.
🍽️ More Quick and Easy Recipes!
- Quick Brioche Buns
- Microwave Mac & Cheese
- Chicken Parmesan
- Easy Beef Stroganoff Recipe
- Instant Pot Shredded Chicken
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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Ground Beef Stew
- ½ tablespoon olive oil (extra virgin)
- ½ cup yellow onion (or white onion, diced)
- ½ tablespoon garlic (minced)
- 2 lbs ground beef
- 2 tablespoon beef stew seasoning
- 4 ribs celery (washed and sliced)
- 5 large carrots (washed and sliced)
- 6 medium russet potatoes (washed and diced)
- 4 cups beef broth
- 2 bay leaves
- 2 tablespoon all-purpose flour (+ equal amount cold water, to make a slurry)
- 1 tablespoon Worcestershire
- additional veggies (green beans (or mixed veggies), corn, parsnips)
- Heat the olive oil in a large stock pot over medium heat. Once hot, add the onions and saute for 2-3 minutes until fragrant.½ tablespoon olive oil, ½ cup yellow onion
- Add the garlic and continue to saute for an additional 30 seconds before adding the ground beef. Break up the beef as it browns.½ tablespoon garlic, 2 lbs ground beef
- Add the beef stew seasoning and mix it in. Then, add the vegetables (celery, carrots, and potatoes - plus optional veggies), the broth, (optional) Worcestershire sauce, and the bay leaves. Bring to a boil.2 tablespoon beef stew seasoning, 4 ribs celery, 5 large carrots, 6 medium russet potatoes, 4 cups beef broth, 2 bay leaves, 1 tablespoon Worcestershire, additional veggies
- Once boiling, reduce the heat and simmer for 35-40 minutes until carrots and potatoes are fork tender.
- Mix a slurry with all-purpose flour and an equal amount of cold water. Repeat in 1 tablespoon increments until your desired thickness is reached (*see note). Serve immediately.2 tablespoon all-purpose flour
- After the flour slurry is added, it takes 5-10 minutes of simmering to fully thicken.
- Leftover ground beef stew can be kept refrigerated in a shallow, airtight container for up to 4 days. It can be frozen in the same container for up to 6 months.
- I did not drain the fat after browning the ground beef, but that is a personal preference, and you may want to if using a fattier ground beef.
- A ground beef with a good lean-to-fat ratio is best. I prefer 80/20 ground chuck.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!