Description
A rich, savory, and comforting one-pot ground beef stew that is ready in just 30 minutes. This budget-friendly meal uses simple ingredients like ground beef, potatoes, and carrots to create a thick, flavorful sauce without the need for slow cooking.
Ingredients
Scale
- 1 lb ground beef (80/20 fat ratio)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, chopped into 1/2-inch rounds
- 2 medium Russet potatoes, cubed
- 4 cups beef broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp fresh parsley, chopped
- 2 tbsp flour
- 2 tbsp olive oil (divided)
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no pink remains, ensuring you get brown bits (fond) on the bottom.
- Sprinkle 2 tablespoons of flour over the beef and stir constantly for 1 minute to coat the meat and help thicken the sauce.
- Reduce heat to medium. Add another tablespoon of oil if the pot is dry. Add the diced onions and cook for 2 minutes until soft.
- Add the minced garlic and 2 tablespoons of tomato paste. Stir constantly for 1 minute until the tomato paste turns a darker, brick-red color.
- Pour in the beef broth and diced tomatoes (with juices). Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
- Stir in the Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a gentle boil.
- Add the cubed potatoes and chopped carrots. Stir to combine.
- Reduce heat to medium-low, cover the pot, and simmer for 15 minutes, or until vegetables are tender when pierced with a fork. Add a splash of broth or water if liquid evaporates too quickly.
- Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
- Stir in the fresh parsley and serve immediately with crusty bread.
Notes
Use 80/20 ground beef for best flavor; lean beef may result in a dry stew. Do not skip blooming the tomato paste with the onions and garlic to remove metallic taste. Russet potatoes help thicken the stew naturally. The stew tastes better the next day as flavors meld. It can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 380
- Sodium: 650
- Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
Keywords: ground beef stew, budget dinner, 30 minute meals, one pot recipes, easy stew, comfort food, weeknight dinner, family friendly