A budget-friendly, hearty stew made with ground beef, potatoes, carrots, onions, and tomatoes, simmered in a savory broth for a warm, comforting meal. I love how simple it is to prepare, yet it’s incredibly satisfying and filling—perfect for cozy nights or make-ahead lunches.
Why You’ll Love This Recipe
I like making this stew when I need something comforting without spending a lot. It’s rich and flavorful thanks to the beef stock and Worcestershire sauce, and it’s packed with veggies to keep things wholesome. I can get it on the table in under an hour, and it all comes together in just one pot, which means fewer dishes to wash. Plus, the leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound lean ground beef
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4 cups medium potatoes, peeled and roughly chopped (about 2 potatoes)
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3 cups carrots, peeled and roughly chopped (about 2‑3 carrots)
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1 large yellow onion, roughly chopped
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1 (14.5 ounce) can diced tomatoes, undrained
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4 cups beef stock or broth
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1 tablespoon Worcestershire sauce
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1.5 ounce packet beef stew seasoning mix
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1 bay leaf
Directions
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I start by browning the ground beef in a large pot or Dutch oven, breaking it up with a spoon as it cooks. Once it’s browned, I drain off the excess grease.
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Then I add in the chopped potatoes, carrots, onion, and the entire can of diced tomatoes (including the liquid).
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I pour in the beef stock, Worcestershire sauce, stew seasoning mix, and drop in the bay leaf. I give everything a gentle stir to combine.
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Once it comes to a boil, I reduce the heat to low, cover the pot, and let it simmer for 25 to 35 minutes, or until the vegetables are nice and tender. The size of the veggie chunks affects cook time.
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I remove the bay leaf and serve the stew hot in bowls.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
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I sometimes swap ground beef for ground turkey or chicken to lighten it up.
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For a richer tomato flavor, I’ve used fire-roasted diced tomatoes.
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Yukon Gold potatoes work great, but any type of potato will do—just keep in mind that some break down faster than others.
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If I want a thicker broth, I mash a few of the potatoes in the pot, or mix a little cornstarch with water and stir it in.
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I skip red onions in this recipe, since yellow or white onions give the best flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for 3 to 4 days. If I’m making a big batch, I freeze some—it holds up well for up to 3 months. When reheating, I warm it slowly over medium heat on the stovetop or use the microwave, adding a splash of broth or water if it’s too thick.
FAQs
How can I make this stew thicker?
I mash some of the potatoes directly in the pot or stir in a slurry made of equal parts cornstarch and water, then let it simmer a few more minutes.
Can I use fresh tomatoes instead of canned?
Yes, I can use fresh tomatoes—just be sure to include the juices and chop them well. I might want to peel them first for a smoother texture.
Is it okay to make this stew ahead of time?
Absolutely. I actually think it tastes better the next day once the flavors have had time to blend. I just cool it fully and store it in the fridge.
What’s the best potato for this stew?
Yukon Golds are my go-to—they hold their shape and add creaminess. Russets work too, but they may break down more.
Can I cook this in a slow cooker?
Yes. I brown the ground beef first, then transfer everything to the slow cooker. I cook it on low for 6–7 hours or high for 3–4 hours.
Conclusion
This hearty ground beef and vegetable stew is one of my favorite go-to comfort meals, especially when I want something easy, budget-friendly, and filling. With just one pot and a handful of pantry staples, I can create a satisfying dinner that everyone loves—and the leftovers make for the perfect next-day lunch.
Print
Hearty Ground Beef and Vegetable Stew
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4‑6 servings
- Category: Soup / Stew
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A budget‑friendly, hearty stew made with ground beef, potatoes, carrots, onions, and tomatoes, simmered in a savory broth for a warm, comforting meal.
Ingredients
- 1 pound lean ground beef
- 4 cups medium potatoes, peeled and roughly chopped (about 2 potatoes)
- 3 cups carrots, peeled and roughly chopped (about 2‑3 carrots)
- 1 large yellow onion, roughly chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups beef stock or broth
- 1 tablespoon Worcestershire sauce
- 1.5 ounce packet beef stew seasoning mix
- 1 bay leaf
Instructions
- In a large pot or Dutch oven, add ground beef and cook until browned, breaking it apart with a spoon or spatula. Drain any excess grease.
- Add in chopped potatoes, carrots, onion, and diced tomatoes.
- Pour in beef stock, Worcestershire sauce, beef stew seasoning mix, and bay leaf and gently stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25‑35 minutes, or until the vegetables are tender. The cook time may vary depending on how large the vegetable pieces are.
- Ladle the stew into bowls and serve hot.
Notes
- Yukon Gold potatoes are excellent in stews—they hold up well and help thicken the broth. You can use any potato you have on hand.
- If the stew is too thin, mash some of the potatoes in the pot or mix a slurry of equal parts cornstarch and water, then simmer a few more minutes. If too thick, add more broth or water.
- You can substitute ground turkey or chicken for the beef, if desired.
- Red onions are not recommended; yellow or white onion works best. Shallots okay.
- You can use regular diced tomatoes or fire‑roasted; crushed tomatoes or tomato sauce will change the texture.
- To prepare ahead: peel and chop vegetables in advance.
- Store leftovers in airtight container—refrigerate 3‑4 days, or freeze up to 3 months. Reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 419 cal
- Sugar: 12 g
- Sodium: 832 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 56 g
- Fiber: 9 g
- Protein: 35 g
- Cholesterol: 70 mg