Hey everyone, winter’s still lingering, and we are all sick again!!!! Seriously, our immune system needs a pep talk or something! So I am not in the mood to make anything complicated. That is why I’m bringing you an easy ground beef stew recipe that is perfect for those days when you’re feeling under the weather. This dish is a cozy variation of the traditional stew, featuring the heartiness of ground beef, carrots, and potatoes. It’s the kind of meal that’s easy on the wallet and even easier to make. This budget-friendly twist on the classic stew with carrots and potatoes swaps out the pricier beef stew for some hearty ground beef. If you liked this recipe make sure to check out my Best Pan Fried Tilapia Recipe (5 min prep) ( a reader’s favourite!) and my Brazilian Baked Kibe (Quibe) (also uses ground beef, has tons of fiber and its perfect for meal prep/freezing!)
Ready to whip up a bowl of comfort that’s not only simple but also a winter/wallet savior?
Table of Contents:
When to Make this:
This recipe is your go-to for those lazy evenings or when you’re feeling a bit rundown. It’s the ultimate comfort food for a cozy night in, a Netflix marathon, or just when you need a pick-me-up during the chilly winter days. And bonus points: everything goes into one pot and It is ready in under 30 min!
Recipe Highlights:
- Budget-friendly
- Ready in 30 minutes
- Uses ground beef so there is no need for expensive cuts of beef
- Perfect one-pot meal
- Simple ingredients (There is a good chance you won’t even need to go to the grocery store for more ingredients)
Looking for more Hearty Beef Stew Recipes? Try my Classic Beef Stew with Carrots and Potatoes.
Equipment:
- Medium Saucepan or Dutch Oven Pan
- Sturdy Spatula
- Chopping Board
- Knife
Ingredients:
- 2 tbsp Olive Oil/vegetable oil
- 1 finely chopped onion: To help flavor your stew.
- 4 Garlic Cloves, minced: Because garlic makes everything better.
- 1 lb (495g) Lean Ground Beef. Instead of typical stew meat we are using ground beef in this recipe.
- 1 tbsp Sweet Paprika: For that extra kick and color
- Salt and black pepper to taste.
- 400g (2 small) Potatoes, peeled and cubed: The ultimate comfort ingredient. I used russet potatoes but you can use what you like. Red potatoes, baby potatoes anything goes as long as you chop it.
- 150g (1) Carrot, peeled and cubed: Adds sweetness and color.
- 50g Tomato Sauce: Adds depth and richness, umami flavor and color.
- Boiling Water: Enough to barely cover your veggies.
- Fresh and chopped parsley or green onions ( can be swapped out for dried parsley/green onions) to taste
Directions:
- Add olive oil to your medium saucepan, heat on medium heat.
- Sautee chopped onions until softened (about 2 minutes).
2. Add ground beef and cook until no pink remains. Break apart any clumps with your spatula.
3. Add your garlic, mix in paprika, salt, and any dried herbs if using.
4. Add chopped potatoes and carrots. Mix well
5. Pour in boiling water, just enough to barely cover everything. Cover with the lid. Lower your heat to medium-low.
6. Let it simmer for around 20 minutes with the lid on, or until veggies are cooked to your liking and most of the water has evaporated. (There is no need to stir as long as you have lowered your heat, but keep an eye on it and add a little bit more boiling water if needed.)
7. You will know it is done when your veggies can be easily pierced with a fork. Turn off your burner. Add your fresh herbs (if using), cover and let them sit for 2 or three minutes, then serve
Quick FYI:
1. If you add too much water, you’ll end up with a saucier dish. You can add more water as needed to maintain the perfect balance if you find your water is evaporating too quickly ( I never need to do that, but you might it depending on how well your sauce-pan traps steam inside, that is why I haven’t given you a precise cooking time).
2. Also, just so you know I like to serve my stew with rice so I do not add a lot of potatoes or carrots. If you are only making stew you might like to add an extra carrot and potato. Up to you. I would keep everything the same in the recipe, and perhaps adjust the salt amount if you choose to add one more carrot and one more potato
How to Serve and/or Pairings:
To me, the ideal side dish for any kind of stew is rice. Yes, that includes eating rice with my classic beef stew with carrots and potatoes of course. What can I say?!? I am Brazilian after all. If you are not a rice-obsessed, Brazilian though, you might want to serve this steaming bowl of goodness with a slice of crusty bread or even a salad or a side of green beans for example. It pairs perfectly with a glass of red wine or a warm cup of herbal tea.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to three days. Just reheat on the stove/microwave for a quick and comforting meal.
Substitutions/Variations:
- Add a handful of frozen peas for extra color and nutrients. Even though I like peas, see my ( Ham and peas pasta and peas soup ) for proof, I do not love them in my stew, but lots of people like to add them.
- Another variation is to add beef broth or beef stock instead of water. I always add water though and I think it turns out very flavorful.
- You can swap out the tomato sauce for a little bit of tomato paste or for two chopped tomatoes.
- Can you use garlic powder/onion powder instead of fresh onions and garlic? I prefer to use fresh onions and garlic when I can, but if you are in a pinch, sure 🙂
- You can add Italian seasoning or other dried/fresh herbs that you like.
Troubleshooting/ FAQ:
Add a little bit more boiling water and cover your pan again.
You have two options:
1. Open your lid so the water evaporates quickly. This might cause your veggies to be a little overcooked so that is up to you.
2. Just eat it like that :). I am sure it will still taste fine, this is a forgiving recipe.
a pinch of salt might do the trick.
I haven’t tried but I think if you, sauté the garlic and onions, brown the beef, toss everything in, and let it slow-cook to perfection, it would work. but again I have not tested it.
There you have it, a simple, budget-friendly winter stew that’ll have you forgetting all about the winter blues. Stay warm, friends!
That’s it, folks! What did you think of this easy and hearty ground beef stew? It is a great way to make ground beef, and it is one of my favorite stews. Imagine my surprise when I learned this dish is also called poor man’s stew. But, I am sure you will agree it is so tasty, that we should rename it to rich man’s stew ;). It is a family favorite around this time of year over here. If you are always looking for easy recipes or ways to use ground beef give this recipe a try and do not forget to let me know what you think. Also, check out my other recipes with ground beef (Brazilian Baked Kibbeh (Quibe) and Bacon Wrapped Meatloaf with Cheddar Cheese) and my other hearty beef stew recipes (Classic Beef Stew with Carrots and Potatoes).
Now, Help me settle an ongoing argument that I have with my husband. Is this ground beef stew recipe, or any other beef stew (with beef + veggies) a complete meal to you? or do you still need to serve it with a side dish? I say no stew is complete without rice on the side ha! My husband says, it already has potatoes, so it doesn’t need rice. But I am the right one, right!?! lol.
Easy Ground Beef Stew Recipe
Equipment
- Medium Saucepan or Dutch Oven Pan
- Sturdy Spatula
- Chopping board
- knife
Ingredients
- 2 Tablespoons Olive Oi
- 1 Onion finely chopped
- 4 Garlic Cloves Minced
- 1 lb or 495g Lean Ground Beef.
- 1 Tablespoons Paprika
- Salt and black pepper to taste.
- 400 g or 2 small Potatoes peeled and cubed
- 150 g 1 Carrot peeled and cubed
- 50 g or 4 tablespoons Tomato Sauce
- Boiling Water enough to barely cover your veggies
- Fresh and chopped parsley or green onions
Instructions
- Add olive oil to your medium saucepan, heat on medium heat.2 Tablespoons Olive Oi
- Sautee chopped onions until softened (about 2 minutes).1 Onion
- Add ground beef and cook until no pink remains. Break apart any clumps with your spatula.1 lb or 495g Lean Ground Beef.
- Add your minced garlic, paprika, salt, tomato sauce and any dried herbs if using.4 Garlic Cloves, 1 Tablespoons Paprika, Salt and black pepper to taste., 50 g or 4 tablespoons Tomato Sauce
- Add chopped potatoes and carrots. Mix well.400 g or 2 small Potatoes, 150 g 1 Carrot
- Pour in boiling water, just enough to barely cover everything. Cover with the lid. Lower your heat to medium-low.Boiling Water
- Let it simmer for around 20 minutes with the lid on, or until veggies are cooked to your liking and most of the water has evaporated. (There is no need to stir as long as you have lowered your heat, but keep an eye on it and add a little bit more boiling water if needed.)
- You will know it is done when your veggies can be easily pierced with a fork. Turn off your burner. Add your fresh herbs (if using), cover and let them sit for 2 or three minutes, then serve.Fresh and chopped parsley or green onions
Notes
Don’t let leftover tomato sauce go to waste! If you won’t be using it within a couple of days, freeze it in a flat layer inside a zip-top bag. This way, you can easily snap off just the amount you need later — no thawing the whole bag.
Nutrition
Until next time!
Claudia
A family favourite!
I’ve seen this recipe online and wanted to try it out. During the cooking process it smelled delicious already, I couldn’t wait to taste it. When I did taste it, it was like heaven. Only thing I’ve done differently is adding broccoli instead of carrots. Totally recommend this recipe. I’ve made it as a soup so I didn’t have to eat it with rice. It was perfect.
Thank you for the kind review! I am so glad you enjoyed it 🙂 Broccoli is a great idea! I am sure it would also be delicious. I have little ones and they aren’t as adventurous so we usually stick with just carrots and potatoes. Sometimes peas if I am in the mood to hear lots of complaining… =D
I would like to use the oven to for all the ground beef stew because I only use oven right now. Do you think it will come out good?
Hi Gabriela,
I’ve never tried making this stew in the oven, so I’m not sure how it would turn out. I’d just be a little worried about the liquid—oven temps can make it splatter or burn, so I usually stick to the stovetop or maybe try a slow cooker. Would you like me to post a slow cooker version of this recipe?
Sure