Girl Scout Ground Beef Stew
Warm, hearty, and packed with flavor, Girl Scout Ground Beef Stew is the ultimate comfort food that’s perfect for busy weeknights or cozy weekends. This one-pot wonder combines tender ground beef, vibrant vegetables like carrots, celery, and russet potatoes, and a savory broth spiced with Worcestershire sauce, dried thyme, and oregano. The addition of diced tomatoes and tomato paste gives it a rich, tomato-infused depth, while frozen peas add a pop of color and sweetness. Ready in just under an hour, this family-friendly recipe is easy to prepare and makes six generous servings, making it ideal for meal prep or feeding a crowd. Garnish with a sprinkle of fresh parsley for a touch of brightness, and serve it steaming hot for a filling, satisfying meal that will have everyone coming back for seconds. Perfect for those looking for hearty stews, ground beef recipes, or simple yet flavorful dinner ideas!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 3 medium russet potatoes, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (optional)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Drain any excess grease if needed.
Push the cooked ground beef to one side of the pot and add the diced onion, sliced carrots, and chopped celery to the other side. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and mix everything together. Pour in the beef broth, diced tomatoes (with their juice), and tomato paste. Stir well to combine.
Season the stew with Worcestershire sauce, dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are tender.
Once the vegetables are cooked through, add the frozen peas and simmer for another 5 minutes to heat them through.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7149 mg | 311% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 46.5 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 7419 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
