|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 4g||15%|
|Total Sugars 4g|
|Vitamin C 10mg||52%|
|*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 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
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
Gather the ingredients.
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.
Drain off the 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 lean-to-fat ratio for this dish is 85/15 percent. 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.
- 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.