Name: Hearty Ground Beef and Vegetable Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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

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

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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