|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||17%|
|*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.|
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 liquids. It's an excellent campfire stew as well. Just throw everything together in the Dutch oven and simmer the stew until serving time.
Ground beef stew is a satisfying, no-frills dish, but it is open to all kinds of variations. For extra flavor, feel free to add a 14.5-ounce can of diced tomatoes or 3 to 4 tablespoons of tomato paste. Or 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.
It's a very easy and versatile meal that is ready to eat in just under an hour.
- 1 pound ground beef
- 1 medium onion (chopped)
- 1 pound potatoes (about 2 cups diced)
- 2 carrots (thinly sliced)
- 3 cups beef stock (preferably low-sodium or unsalted)
- 4 tablespoons all-purpose flour
- 1/4 cup water (cold)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: fresh parsley (chopped)
Gather the ingredients.
Place a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and onions to the pan and cook, stirring, until the onions are translucent and the beef is no longer pink.
Drain off excess fat and return the pan to the heat.
Meanwhile, peel the potatoes—or leave the peels on—and cut them into bite-sized pieces.
Peel the carrots and slice them thinly.
Add the beef stock to the ground beef mixture along with the potatoes and carrots.
Cover the pan and reduce the heat to low. Continue to cook for about 20 minutes, or until the vegetables are tender.
In a cup or small bowl, combine the flour and cold water; whisk or stir until smooth.
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.
Garnish the ground beef stew with fresh chopped parsley, if desired.
- A good and flavorful ground beef ratio for this dish is 85/15. Be sure to drain off excess fat before you add the stock.
- 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.