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!
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Instructions
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.
Add the garlic and continue to saute for an additional 30 seconds before adding the ground beef. Break up the beef as it browns.
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.
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.
Notes
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.