Cooking Lucid
Hearty Ground Beef and Vegetable Stew
A comforting and filling stew packed with tender ground beef, hearty vegetables, and a rich, savory broth. Perfect for a chilly evening.
Prep 25 min
Cook 1h
Total 1h 25m
Serves 6
Ingredients
Step 1 — For the Stew
- 1.5 lbs lean ground beef
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 lb Yukon Gold potatoes, cut into 1-inch cubes
- 1 (28 oz) can diced tomatoes, undrained
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water (optional, for thickening)
Step 2 — For Garnish (Optional)
- Fresh parsley, chopped
Instructions
- 1
Brown Ground Beef
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat and set beef aside.
- 2
Sauté Vegetables
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables begin to soften.
- 3
Add Aromatics and Potatoes
Stir in the minced garlic and cook for 1 minute until fragrant. Add the cubed potatoes to the pot.
- 4
Simmer Stew
Return the browned ground beef to the pot. Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, thyme, rosemary, and black pepper. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until potatoes and vegetables are tender.
- 5
Thicken (Optional) and Season
If desired, stir in the cornstarch slurry and simmer for a few more minutes until the stew has thickened. Taste and adjust seasoning with salt and pepper as needed.
- 6
Serve
Ladle the hot stew into bowls. Garnish with fresh parsley if desired. Serve on its own or with crusty bread.
Nutrition per serving: 450 cal · 35g protein · 40g carbs · 18g fat · 8g fiber
