Print

Ground Beef Stew

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.