Easy Ground Beef Stew Recipe for Beginners

Ground beef stew is my go-to on nights when I want comfort food without spending an hour at the stove. Regular beef stew needs hours of braising, but this version is ready in 30 minutes with ingredients I always have on hand. The ground beef browns fast and soaks up the savory broth just as well as cubed chuck.

Why This Ground Beef Stew Works

Ground beef cooks in 7 minutes flat. That speed is the whole point — you get the deep, savory flavor of a stew without waiting. I brown it until the edges are crispy and caramelized, which builds the base flavor for the whole pot.

Yukon gold potatoes hold their shape and turn buttery-soft without falling apart. I cut them into 3/4-inch chunks so they cook through in the 20-minute simmer. Russet potatoes work too, but they tend to get mushy around the edges.

A simple herb blend of Italian seasoning and Worcestershire sauce gives this ground beef stew its backbone. I stir the Worcestershire in early so it reduces into the broth instead of sitting on top.

Ingredients

• 1 lb lean ground beef (85/15)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium Yukon gold potatoes, cut into 3/4-inch chunks
• 2 cups sliced carrots (about 3 medium carrots)
• 1 can (15 oz) whole kernel corn, drained
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste

What You Need for Ground Beef Stew

Lean ground beef (85/15) — 85% lean has enough fat to stay juicy but not so much that the stew turns greasy. Drain excess fat after browning if using 80/20.

Yukon gold potatoes — their waxy flesh holds up in liquid. Russet potatoes absorb too much broth and turn soft faster. I leave the skin on for texture and color.

Tomato paste — 2 tablespoons stirred into the beef before adding broth. It deepens the color and adds umami without making the stew taste like tomato soup.

Worcestershire sauce — one tablespoon adds a malt, savory depth that plain broth cannot replicate. It is the secret most ground beef stew recipes skip.

Beef broth — use low-sodium broth and adjust salt to taste at the end. Regular broth can make the stew too salty once it reduces.

Italian seasoning — a ready blend of dried oregano, basil, thyme, and rosemary. It takes one teaspoon measure instead of four separate jars.

How to Make Ground Beef Stew

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion and bell pepper. Cook for 3 minutes until softened.
3. Add minced garlic. Cook for 30 seconds until fragrant.
4. Add ground beef. Break it apart with a spatula. Cook for 5-7 minutes until browned and no pink remains. Drain excess fat if needed.
5. Stir in tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly.
6. Add carrots, potatoes, corn, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir to combine.
7. Bring to a boil over high heat. Reduce heat to medium-low.
8. Simmer uncovered for 15-18 minutes, stirring occasionally, until potatoes and carrots are fork-tender.
9. Taste and adjust salt and pepper before serving.

Ground Beef Stew Variations

Creamy Ground Beef Stew

Stir in 1/2 cup of heavy cream or sour cream in the last 2 minutes of cooking. It turns the broth rich and thick. Do not let it boil after adding cream or it may separate.

Ground Beef Stew with Green Beans

Replace the corn with 1 cup of frozen cut green beans added in the last 5 minutes of simmering. They stay slightly firm and add a fresh vegetable contrast to the thick broth.

Spicy Ground Beef Stew

Add 1/2 teaspoon of red pepper flakes and 1 teaspoon of smoked paprika in Step 5 with the tomato paste. The smoky heat builds over the simmer and pairs well with crusty bread for dipping.

Slow Cooker Ground Beef Stew

Brown the beef and aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours. The potatoes will be extra tender and the broth slightly thicker.

Ground Beef Stew with Mushrooms

Add 1 cup of sliced cremini mushrooms with the onion and bell pepper in Step 2. They release liquid as they cook and add an earthy depth that makes this version taste closest to a classic beef stew.

Tips for the Best Ground Beef Stew

• I always brown the beef in batches if my pot feels crowded. Crowding steams the meat instead of browning it, and you lose the fond — the caramelized bits on the pot bottom that add the most flavor.
• Cut all vegetables to roughly the same size. Uneven cuts mean some pieces are mushy while others are still firm after the same cooking time.
• Do not skip the tomato paste. One minute of stirring it into the hot beef fat blooms the flavor and gives the stew a richer, darker base color.
• Taste the broth before serving and always adjust. Ground beef releases salt as it cooks, so the stew may need less added salt than you expect.
• Simmer uncovered so the broth reduces slightly. A covered pot traps steam and keeps the stew too thin.

Make Ahead & Storage

Ground beef stew keeps in the fridge for up to 4 days in an airtight container. The potatoes absorb more broth overnight and the stew thickens considerably. I add a splash of beef broth when reheating on the stovetop to loosen it back up.

To freeze, cool completely and portion into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on medium-low, stirring often. The potatoes soften a bit more after freezing but the overall flavor is just as good.

Common Questions

Do I need to drain the fat after browning ground beef?

It depends on the fat content. Lean 85/15 ground beef leaves a small amount of fat — I leave it in for flavor. If you use 80/20, drain most of it before adding the tomato paste so the stew does not turn oily.

Can I use sweet potatoes instead of Yukon gold?

Yes. Sweet potatoes add a slight sweetness that works well with the savory broth. They take about the same time to cook. Cut them slightly larger than you would Yukon gold since they soften faster.

How do I thicken ground beef stew?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering stew and cook for 2 more minutes until thickened. Alternatively, mash 2-3 potato chunks against the side of the pot for a natural thickener.

What do I serve with ground beef stew?

Crusty bread is my first choice — it soaks up the broth perfectly. Buttered dinner rolls, cornbread, or a simple green salad also work well. I sometimes spoon it over white rice when I want a more filling meal.

This easy ground beef stew recipe is the fastest way I know to get a hearty, warm meal on the table on a busy weeknight. Save this recipe and come back to it the next time you need comfort food in 30 minutes.