Hearty Ground Beef Stew Recipe For Easy, Affordable Comfort Food

Some of my best recipe ideas come from necessity. A few years back, we were hit with one of those first truly chilly autumn evenings. You know the kind, where the air has that crisp bite and all you want is a steaming bowl of something hearty. I had a craving for beef stew, but the traditional kind, with chunks of chuck roast, takes hours to get tender. I just didn’t have that kind of time.

That’s when I had the idea to make a quick version using what I had on hand, ground beef. My first attempt was good, certainly comforting, but it was missing a certain something. It needed a little sparkle, a flavor that would lift it from just a simple weeknight meal to something memorable. After a little tinkering in the kitchen, I found my secret weapon. This Ground Beef Stew recipe is the result of that chilly evening, and I promise, it’s a game-changer.

The twist is simple, but it makes all the difference in the world. It adds a layer of complexity that will have everyone at the table asking for your secret. It’s the kind of satisfying, soul-warming meal that tastes like it simmered all day, even though it comes together in just over an hour.

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Why This Ground Beef Stew Recipe Works

Beef stew is a timeless classic, a dish with roots deep in culinary history. Traditionally, it was a peasant dish, a clever way to turn tougher, less expensive cuts of meat into a tender, flavorful meal through slow cooking. It’s a dish born of comfort and resourcefulness, which is why it remains so beloved today. It fills the house with an incredible aroma and warms you from the inside out.

This Ground Beef Stew recipe honors that tradition of comfort while giving it a modern, weeknight-friendly update. Using ground beef instead of stew meat drastically cuts down the cooking time without sacrificing that rich, beefy flavor we all crave. The meat is already tender, so you get all the satisfaction of a slow-simmered stew in a fraction of the time.

But the real magic, the little secret that makes my version stand out, is the balsamic vinegar. It might sound a little unusual, but trust me on this. A couple of tablespoons of balsamic vinegar added during cooking, with another splash right at the end, completely transforms the dish. The deep, slightly sweet acidity of the vinegar cuts through the richness of the beef and broth. It brightens the flavor of the tomatoes and adds an incredible, subtle complexity that you just can’t quite put your finger on. It elevates the entire stew, making the flavors deeper, richer, and more defined. It’s the secret ingredient that turns a good stew into a great one.

Ingredients for Ground Beef Stew

The beauty of this stew is that it uses simple, wholesome ingredients you probably already have in your pantry and fridge. It’s all about combining these everyday items in just the right way to create something truly special. There are no fancy, hard-to-find components here, just pure comfort in a bowl.

The key, as with any simple recipe, is to use good quality ingredients. A decent beef broth, fresh vegetables, and lean ground beef will build a beautiful foundation of flavor. But the one ingredient that truly makes this recipe shine is the balsamic vinegar. Don’t skip it. It’s the twist that makes all the difference.

• 2 tablespoons olive oil
• 1.5 pounds lean ground beef
• 1 large yellow onion, chopped
• 2 large carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 3 tablespoons balsamic vinegar, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

A few notes on these ingredients. For the ground beef, I prefer using a lean blend, like 90/10 or 85/15, to avoid having to drain off too much excess grease. For the potatoes, Yukon Golds are my favorite because they hold their shape well and have a lovely creamy texture. If you can, use a low-sodium beef broth so you can control the salt level yourself. And for the star of the show, the balsamic vinegar, use one that you enjoy the taste of. It doesn’t have to be an expensive, aged bottle, but a decent quality one will have a much better flavor profile.

Step-by-Step Instructions For Making Ground Beef Stew

I’ll walk you through each step of making this hearty and delicious stew. We’ll build layers of flavor as we go, starting with browning the meat and ending with that final touch of brightness. The best pot for this job is a large Dutch oven or a heavy-bottomed pot, as it distributes heat evenly and is perfect for simmering.

Step 1: Brown the Ground Beef

First things first, heat your olive oil in the Dutch oven over medium-high heat. Once it shimmers, add the ground beef. The goal here is to get a really nice brown crust on the meat, as those browned bits are pure flavor. Use a wooden spoon or spatula to break the meat apart as it cooks. Once it’s nicely browned, use a slotted spoon to remove it from the pot and set it aside. Don’t wipe out the pot! We want to keep all those tasty drippings for the next step.

Step 2: Sauté the Vegetables

Add your chopped onion, carrots, and celery to the pot with the beef drippings. This trio is called a mirepoix, and it’s the aromatic base for so many wonderful soups and stews. Cook them, stirring occasionally, until they’ve softened and the onion is translucent. This usually takes about 5 to 7 minutes. Then, stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.

Step 3: Add the Flour

Now it’s time to create our thickener. Sprinkle the all-purpose flour over the cooked vegetables. Stir it constantly for about a minute. This step is important because it cooks out the raw, pasty taste of the flour and toasts it slightly, which adds another layer of nutty flavor to the stew.

Step 4: Deglaze and Add Broth

This is a crucial flavor-building step. While stirring, slowly pour in the beef broth. As you pour, use your spoon to scrape up all those browned bits that are stuck to the bottom of the pot. This is called deglazing, and it’s where so much of the deep, savory flavor of the stew comes from. Make sure you get every last bit.

Step 5: Combine the Flavor Makers

Return the cooked ground beef to the pot. Stir in the undrained diced tomatoes, the tomato paste, 2 tablespoons of the balsamic vinegar, the Worcestershire sauce, dried thyme, and the bay leaf. Stir everything together until the tomato paste is fully incorporated into the broth.

Step 6: Simmer and Meld Flavors

Bring the whole mixture to a lively simmer. Once it starts bubbling, reduce the heat to low, pop the lid on the pot, and let it gently simmer for 30 minutes. This allows all those wonderful flavors to get to know each other and meld into a rich, cohesive taste.

Step 7: Cook the Potatoes

After 30 minutes, add your cubed potatoes to the pot. Give it a good stir, put the cover back on, and let it continue to simmer for another 20 to 25 minutes. You’ll know it’s ready when the potatoes are fork-tender.

Step 8: Add the Finishing Touches

Now for the final burst of flavor and color. Stir in the frozen peas and the remaining 1 tablespoon of balsamic vinegar. The residual heat will cook the peas perfectly in about 5 minutes. That last splash of vinegar really wakes up all the flavors right before serving.

Step 9: Season and Serve

Fish out the bay leaf, you don’t want anyone to get that in their bowl. Give the stew a taste and season it with salt and freshly ground black pepper as needed. The amount you’ll need will depend on the saltiness of your broth.

Step 10: Garnish and Enjoy

Ladle the hot stew into bowls and garnish with a sprinkle of fresh, chopped parsley. The green adds a lovely pop of color and a touch of fresh, herbaceous flavor. Now all that’s left to do is enjoy your delicious, homemade Ground Beef Stew!

How To Serve Ground Beef Stew

A beautiful bowl of this hearty Ground Beef Stew is practically a complete meal on its own, but the right accompaniment can take it to the next level of comfort. The most important thing you’ll need is something to sop up every last drop of that incredible, rich gravy. You wouldn’t want any of it to go to waste.

My family’s favorite way to enjoy this stew is with a side of something warm and crusty. It’s simple, classic, and always a winner at the dinner table. Whether you choose a rustic loaf of bread or some fluffy homemade biscuits, the experience of dipping it into the savory broth is just pure bliss.

Here are a few of my go-to serving suggestions:

• Crusty Bread: A warm slice of French baguette or a hearty sourdough is the perfect vehicle for mopping up the stew. A little butter on top doesn’t hurt either.
• Buttermilk Biscuits: Fluffy, tender buttermilk biscuits are a Southern staple for a reason. They are heavenly when split open and used to scoop up the meat and vegetables.
• Creamy Mashed Potatoes: For an extra dose of comfort, serve the stew over a generous scoop of creamy mashed potatoes. The combination of the rich stew and the buttery potatoes is absolutely divine.
• Egg Noodles: Wide egg noodles are another fantastic base. They catch the gravy beautifully and turn the stew into a dish reminiscent of a classic beef and noodles.
• Cornbread: A slightly sweet, crumbly piece of cornbread is a wonderful contrast to the savory stew. My recipe for skillet cornbread is the perfect companion.

You can also add a simple topping to each bowl for a little extra texture and flavor. A dollop of sour cream or a sprinkle of sharp cheddar cheese can add a lovely creamy or tangy element. No matter how you choose to serve it, this stew is sure to be a hit.

How To Store & Reuse Ground Beef Stew Leftovers

One of the best things about making a big pot of Ground Beef Stew is that the leftovers are just as delicious, if not more so. As the stew sits in the refrigerator, the flavors continue to meld and deepen, making the next day’s lunch something to truly look forward to. Storing it properly is key to enjoying it again.

Once the stew has cooled down to room temperature, you can store it for later. I don’t recommend leaving it out on the counter for more than a couple of hours. Proper storage ensures it stays fresh and safe to eat for days to come, and it also freezes beautifully for a quick meal on a busy night down the road.

Here’s how I recommend storing and reheating your leftover stew:

• Refrigeration: Transfer the cooled stew to an airtight container and store it in the refrigerator for up to 4 days. When you’re ready to eat, you can reheat it gently on the stovetop over medium-low heat until it’s warmed through. You can also use a microwave, but I find the stovetop does a better job of preserving the texture.
• Freezing: This stew is perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. To serve, let it thaw overnight in the refrigerator and then reheat it on the stovetop. You may need to add a small splash of beef broth if it has thickened up too much.
• Creative Reusing: If you want to transform your leftovers into something new, try using the stew as a base for a shepherd’s pie. Simply pour the leftover stew into a baking dish, top it with a generous layer of mashed potatoes, and bake until it’s bubbly and the potato topping is golden brown. It’s a fantastic way to give your leftovers a second life.

Having a container of this delicious stew in the fridge or freezer is like having a secret weapon for busy weeknights. It’s a full, satisfying meal that’s ready whenever you are.

Substitutions & Variations For Ground Beef Stew

While I absolutely adore this Ground Beef Stew recipe just as it is, it’s also wonderfully versatile. Think of this recipe as a fantastic starting point. You can easily tweak it to suit your family’s tastes or to use up whatever vegetables you have lingering in your crisper drawer. Don’t be afraid to get creative in the kitchen.

Whether you need to accommodate a dietary restriction or you just feel like trying a different flavor profile, there are plenty of simple swaps you can make. This stew is very forgiving, so have fun making it your own. Here are some of my favorite substitutions and variations to inspire you.

• Meat Variations: If you’re not in the mood for beef, you could easily substitute ground turkey, ground chicken, or even a flavorful ground pork or sausage. Just be sure to brown it well to develop that essential flavor base.
• Vegetable Add-Ins: This is a great recipe for cleaning out the vegetable drawer. Feel free to add about a cup of other hearty vegetables along with the potatoes. Sliced mushrooms, corn kernels, green beans, or even diced butternut squash would all be delicious additions.
• Herb Swaps: While thyme is classic, other herbs work beautifully here too. A teaspoon of dried rosemary or sage would add a lovely, earthy flavor. If you have fresh herbs, you can use them instead, just remember the general rule is to use three times the amount of fresh herbs as you would dried.
• Gluten-Free Option: To make this stew gluten-free, you can easily replace the all-purpose flour. Make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the stew during the last few minutes of cooking, and let it simmer until it has thickened to your liking.
• A Touch of Spice: If you like a little heat, add a pinch of red pepper flakes along with the garlic. It will give the stew a subtle warmth that is incredibly satisfying on a cold day.

5 FAQs About Ground Beef Stew

Here are some straightforward answers to the most common questions I receive about this Ground Beef Stew recipe.

Can I make this ground beef stew in a slow cooker?

Absolutely! This recipe adapts beautifully to the slow cooker, making it even easier for a busy day. To do it, you’ll still want to complete the first few steps on the stovetop to build that crucial layer of flavor. Brown the ground beef in a skillet, remove it, and then sauté the onions, carrots, and celery in the same pan. Stir in the garlic, then the flour, and cook for a minute.

Transfer the browned beef and cooked vegetables to your slow cooker. Whisk in the beef broth, scraping the skillet to get all the browned bits, and pour that into the slow cooker as well. Then, add the diced tomatoes, tomato paste, 2 tablespoons of balsamic vinegar, Worcestershire sauce, thyme, bay leaf, and potatoes. Give it all a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 15 minutes before serving, stir in the frozen peas and the final tablespoon of balsamic vinegar. It’s a fantastic set-it-and-forget-it meal.

How can I thicken my ground beef stew if it’s too thin?

If your stew isn’t as thick as you’d like, there are a couple of easy ways to fix it. My preferred method is using a cornstarch slurry because it’s quick and doesn’t add any competing flavors. Simply mix one tablespoon of cornstarch with two tablespoons of cold water in a small bowl until it’s completely smooth. Slowly whisk this slurry into the simmering stew. Let it bubble gently for a couple of minutes, and you’ll see it thicken up nicely.

Another option is to simply let the stew simmer a little longer with the lid off. This allows some of the excess liquid to evaporate and will naturally concentrate the flavors and thicken the broth. Just be sure to stir it occasionally to prevent anything from sticking to the bottom of the pot. You could also mash a few of the cooked potatoes against the side of the pot with your spoon to release their starches, which will also help thicken the stew.

What’s the best kind of ground beef to use for this stew recipe?

The type of ground beef you choose can have a big impact on the final dish. I recommend using a leaner ground beef, such as 85/15 or 90/10. These blends have enough fat to provide great flavor and keep the meat moist, but not so much that your stew becomes overly greasy. Using a leaner beef means you likely won’t have to drain off much, if any, fat after browning, so you get to keep all those delicious drippings to cook your vegetables in.

If all you have on hand is a ground beef with a higher fat content, like 80/20, that’s perfectly fine to use. It will add a lot of rich flavor. You will just want to be sure to drain off most of the excess grease after browning the meat, leaving just a tablespoon or two in the pot to sauté your vegetables. This prevents the final stew from having a layer of oil on top.

Can I use different potatoes in this ground beef stew?

Yes, you can certainly use other types of potatoes. I call for Yukon Gold potatoes in the recipe because I find they have the best texture for stews. They are waxy enough to hold their shape well during the long simmer time, but they also have a naturally creamy, buttery flesh that is absolutely delicious. They don’t fall apart and turn mealy like some other varieties can.

If you don’t have Yukon Golds, red potatoes are an excellent substitute as they are also a waxy potato and will hold their shape nicely. Russet potatoes, which are starchier, will also work in a pinch. However, they tend to break down more during cooking. This can be a good thing if you like a thicker, heartier stew, as their starches will help thicken the broth, but be prepared for the potato pieces to be much softer and less distinct.

Is it possible to make this ground beef stew ahead of time for a party?

This Ground Beef Stew is an absolutely perfect dish to make ahead for a party or gathering. In fact, I think it tastes even better the next day after the flavors have had more time to meld together. You can prepare the entire recipe from start to finish one or two days in advance. Let it cool completely, then store it in an airtight container in the refrigerator.

When you’re ready to serve, simply transfer the stew to a large pot and reheat it gently over medium-low heat on the stovetop, stirring occasionally until it’s heated through. If it seems too thick, you can add a splash of beef broth to loosen it to your desired consistency. Making it ahead of time frees you up to enjoy your guests instead of being stuck in the kitchen, and your friends will be so impressed by the deep, developed flavor.

Try These Recipes Next

If you loved the hearty, comforting flavors of this stew, I think you’ll enjoy these other beef recipes from my kitchen.

• Easy Beef Stew Recipe: My take on the classic, slow-simmered stew with tender chunks of beef.
• Easy Hungarian Goulash: A rich and savory stew featuring tender beef and a generous amount of sweet paprika.
• Easy Beef Stroganoff Recipe: A creamy, comforting classic with tender beef and mushrooms, perfect over egg noodles.

Each one is a guaranteed crowd-pleaser and perfect for a cozy family dinner.