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Ground Beef Stew

This Ground Beef Stew is a delicious twist to classic beef stew. This easy recipe is made with flavourful ground beef, seasonal vegetables and delicious gravy.

If you’re looking for a delicious and easy dinner that’s perfect for chilly nights, this Ground Beef Stew is a great option! With flavourful ground beef, tender vegetables and a rich gravy, this dish will be come a family favourite. And you can have it on your table in about 1 hour!

a bowl filled with ground beef stew sits on a wooden table next to a spoon

This is comfort food.

There’s just something so comforting about a stew on a chilly night, so that’s why this dish is a regular in my fall/winter dinner rotation. When this simmers on the stove, everyone comes running to the dinner table.

a top down image of a bowl filled with ground beef stew on a wooden table

Hearty and Comforting

This stew is so hearty and delicious. And so much easier to make than traditional stew…there’s something about using ground beef that makes this dish feel easy to put together. And even with the ground beef it still has all the flavour you’d expect from a beef stew. With a rich gravy, tender vegetables and tender beef. Not to mention that it can be ready in an hour.

a top down image of a bowl filled with ground beef stew on a wooden table

Ground Beef Stew Recipe Tips

  • BEEF: Use lean or regular ground beef. Make sure to drain excess grease.
  • COOKING THE BEEF: Use a stirring spoon to break the ground beef into chunks, you don’t want crumbled ground  beef, it’s best if it stays in small clumps.
  • VEGETABLES: Carrots, onions, garlic, celery, potatoes and frozen green peas are added to this stew.
  • POTATOES: You can use any kind of potatoes for this stew: gold potatoes, red potatoes, mini potatoes. Just make sure they’re in about 1/2 inch chunks.
  • BROTH: I like to use either beef broth (I love the Beef Better than Bouillon) or consommé for my beef stews because of the rich flavour.
  • LEFTOVERS: Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or on the stovetop. You will notice that the leftovers will be quite thick but they will loosen up when warmed. If it’s too thick, you an always stir in more broth or even a little water.
  • FREEZING: You can freeze this stew, although, I do think it’s better when served fresh. If you want to freeze it, store it in an airtight container in the freezer for up to 2 months.

About Stew Thickness:

If the stew gravy ends up being too thin, add 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter mixed into a paste, then stirred into the stew (I usually start with 1 tbsp butter + 1 tbsp flour). This mixture helps to thicken the gravy while at the same time preventing the flour from clumping. OR if you find the gravy too thick, just stir in more broth until it’s the consistency you like.

a bowl filled with ground beef stew sits on a wooden table next to a spoon

Serving Suggestion:

This hamburger stew is a complete meal in itself, but you can also serve it with homemade buns and a side salad or steamed green beans.

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Ground Beef Stew

a top down image of a bowl filled with ground beef stew on a wooden table

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This Ground Beef Stew is a delicious twist to classic beef stew. This easy recipe is made with flavourful ground beef, seasonal vegetables and delicious gravy.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Beef
  • Method: Stovetop

Ingredients

Units Scale
  • 1 1/2 pounds lean ground beef
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 4 medium carrots, chopped
  • 2 celery stocks, chopped
  • 2 medium potatoes, cut into small cubes
  • 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 3 tbsp all purpose flour
  • 4 cups beef broth or beef consommé
  • 1 cup water
  • 2 tbsp Worcestershire sauce
  • 1/3 cup dried pearl barley
  • 1 cup frozen peas

Instructions

  1. To a large stock pot, add the ground beef and minced garlic. Use a stirring spoon to break the ground beef into chunks, you don’t want crumbled ground  beef, it’s best if it stays in small clumps. Cook the beef and garlic over medium-high heat, stirring gently and being careful to leave the ground beef in small chunks. The beef is ready when there is no visible pink (about 10 minutes).
  2. Drain any excess grease.
  3. Add the chopped onion, carrots, celery, potatoes, dried oregano, dried basil, salt and pepper. Sauté for about 3 – 4 minutes, until the onions are soft.
  4. Then add 3 tbsp flour and cook for about 2 minutes.
  5. Stir in the broth, water, Worcestershire sauce and pearl barley.
  6. Simmer at a low boil for about 30 minutes. Stir as necessary so the mixture doesn’t burn to the bottom of the pot.
  7. After this time add the frozen peas, and simmer for about 3-4 minutes more.
  8. The stew is done when the sauce/gravy is thickened and the pearl barley is soft.
  9. NOTE: If the stew seems dry, feel free to add more beef broth. If it’s too runny, make some kneaded butter to thicken it up (see notes above).
  10. Serve immediately.

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Have a delicious day!

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