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.
- 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
- 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).
- Drain any excess grease.
- 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.
- Then add 3 tbsp flour and cook for about 2 minutes.
- Stir in the broth, water, Worcestershire sauce and pearl barley.
- Simmer at a low boil for about 30 minutes. Stir as necessary so the mixture doesn’t burn to the bottom of the pot.
- After this time add the frozen peas, and simmer for about 3-4 minutes more.
- The stew is done when the sauce/gravy is thickened and the pearl barley is soft.
- 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).
- Serve immediately.
Find it online: https://aprettylifeinthesuburbs.com/ground-beef-stew/
