Simple Ground Beef Stew With Vegetables

Ground beef stew with potatoes on a dinner plate

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
546 Calories
20g Fat
49g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 546
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 101mg 34%
Sodium 568mg 25%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 40g
Vitamin C 10mg 52%
Calcium 80mg 6%
Iron 6mg 34%
Potassium 1364mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty ground beef stew is a simple combination of lean ground beef, potatoes, and carrots. Beef stock gives the stew its essential beefy flavor, while a basic flour and water slurry thickens the liquid. It's an excellent campfire stew as well. Just throw everything together in the Dutch oven, and simmer the stew until serving time. 

It's a very easy and versatile one-pot dish that is ready to eat in just under an hour. For a hearty everyday meal, serve the stew along with crusty rolls or biscuits and a tossed salad. Or spoon the stew over couscous or rice.

"When you simply want a classic, hearty stew, this is an excellent recipe. Cutting the veggies while the beef browns speeds up prep, and the flour thickens the stew perfectly. With so many other ingredients that could work here, the recipe is great for any weeknight." —Colleen Graham

Simple Ground Beef Stew With Vegetables - Tester Image
A Note From Our Recipe Tester


  • 1 pound ground beef

  • 1 medium onion, coarsely chopped

  • 1 pound potatoes 

  • 2 medium carrots

  • 3 cups low-sodium or unsalted beef stock

  • 4 tablespoons all-purpose flour

  • 1/4 cup cold water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon finely chopped parsley, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for ground beef stew recipe gathered

    ​The Spruce Eats / Katarina Zunic

  2. Place a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and onion to the pan and cook, stirring, until the onion is translucent and the beef is no longer pink.

    Lightly browned ground beef in a pan

    ​The Spruce Eats / Katarina Zunic

  3. Drain off the excess fat and return the pan to the heat.

    Cooked ground beef in a pan with the excess fat drained off

    ​The Spruce Eats / Katarina Zunic

  4. Meanwhile, peel the potatoes—or leave the peels on—and cut them into bite-sized pieces. 

    Potato being peeled and cut into cubes on a cutting board

    ​The Spruce Eats / Katarina Zunic

  5. Peel the carrots and slice them thinly. 

    Carrots being peeled and sliced on a cutting board

    ​The Spruce Eats / Katarina Zunic

  6. Add the beef stock to the ground beef mixture along with the potatoes and carrots.

    Vegetables and beef stock added to ground beef in the pan

    ​The Spruce Eats / Katarina Zunic

  7. Cover the pan and reduce the heat to low. Continue to cook for about 20 minutes, or until the vegetables are tender.

    Cooked vegetables and ground beef in the pan

    ​The Spruce Eats / Katarina Zunic

  8. In a cup or small bowl, combine the flour and cold water; whisk or stir until smooth.

    Smooth thick flour and water mixture in a small bowl

    ​The Spruce Eats / Katarina Zunic 

  9. Stir the flour and water mixture into the stew. Increase the heat to medium-low and continue to cook, uncovered, for about 2 to 3 minutes. Taste and add kosher salt and pepper, as needed.

    Thickened beef stew with potatoes and carrots

    ​The Spruce Eats / Katarina Zunic 

  10. Garnish the ground beef stew with fresh chopped parsley, if desired.

    Ground beef stew with potatoes and carrots in a pan

    ​The Spruce Eats / Katarina Zunic


A good and flavorful ground beef lean-to-fat ratio for this dish is 85/15 percent. Be sure to drain off excess fat before you add the stock.

Recipe Variations

  • If you prefer a gluten-free meal, use cornstarch as the thickener. Stir about 2 tablespoons of cornstarch into 2 to 3 tablespoons of cold water until the mixture is smooth. Add it to the gently boiling stew, and continue cooking for about 2 to 3 minutes. If it isn't thick enough, repeat with 1 tablespoon of cornstarch in about 1 tablespoon of cold water.
  • For extra flavor, feel free to add a 14.5-ounce can of diced tomatoes or 3 to 4 tablespoons of tomato paste to the ground beef stew.
  • Make it more substantial and colorful with a handful of fresh or frozen cut green beans along with the carrots.
  • Steamed frozen peas or mixed vegetables may be added just before the stew is ready.
  • If you have meat lovers in the family, increase the amount of ground beef to 1 1/2 pounds, or add about 1 cup of drained canned beans for the extra protein. 

How to Store

  • Refrigerate leftover stew in a shallow covered container within 2 hours, and eat within four days.
  • To freeze the stew, transfer portions to freezer containers or zip-close freezer bags and freeze it for up to six months.

How Do You Drain Grease From Ground Beef?

Removing the fat from the browned ground beef ensures your stew is clean. Since this recipe is made in a heavy pan, it's best to push the ground beef to one side and tip the pot so the grease pools on the other side. Use a spoon or turkey baster to remove the fat and transfer it to a small bowl. Let it cool before discarding it; don't pour it down the drain.