Here is a comforting, hearty recipe for a classic Ground Beef and Potato Stew. It is rich, savory, and comes together easily in just one pot.IngredientsGround beef: 1 lb (450g) — lean or regularPotatoes: 3 medium russet or Yukon Gold potatoes, peeled and diced into bite-sized cubes (about 3 cups)Yellow onion: 1 medium, finely dicedGarlic: 3 cloves, mincedCarrots: 2 medium, sliced into roundsCelery: 2 stalks, sliced (optional, but adds great depth)Beef broth: 4 cups (low-sodium preferred)Tomato paste: 2 tablespoonsAll-purpose flour: 2 tablespoons (to thicken the stew)Worcestershire sauce: 1 tablespoonDried herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary (or 3-4 sprigs of fresh rosemary/thyme)Salt and black pepper: To tasteOlive oil or butter: 1 tablespoonFresh parsley: Chopped, for garnishInstructions1. Brown the Beef and AromaticsHeat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until completely browned (about 5-6 minutes).Drain excess grease if necessary, leaving about a tablespoon in the pot.Add the diced onion, carrots, and celery. Cook for 4 to 5 minutes until the vegetables begin to soften.Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.2. Thicken the StewSprinkle the 2 tablespoons of flour evenly over the beef and vegetable mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.3. SimmerSlowly pour in the beef broth, scraping up any browned bits from the bottom of the pot.Add the diced potatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper.Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 20 to 25 minutes, or until the potatoes and carrots are fork-tender.4. Adjust and ServeRemove the lid, taste the stew, and add more salt and pepper if needed. (If you used fresh herb sprigs, fish them out now).Let it rest off the heat for 5 minutes to thicken up slightly. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or dinner rolls.Tip: Yukon Gold potatoes hold their shape really well in stews, while russet potatoes break down slightly more, which naturally helps thicken the broth!
Ground Beef And Potato Stew
