Savory Ground Beef Vegetable Stew
Warm up with a hearty bowl of Savory Ground Beef Vegetable Stew, a comforting one-pot meal that's loaded with rich flavors and wholesome ingredients. This recipe combines tender ground beef, vibrant vegetables like carrots, celery, potatoes, and peas, and a robust broth infused with garlic, onions, tomato paste, and a hint of Worcestershire sauce for depth. Simmered to perfection with a medley of aromatic spices, this stew is both satisfying and simple to prepare, making it an ideal choice for busy weeknights or cozy family dinners. Ready in just over an hour and yielding six generous servings, this nourishing dish pairs beautifully with crusty bread for soaking up every last drop. Perfect for those seeking hearty beef stew recipes, easy meal prep ideas, or classic comfort food, this is your go-to for a savory, soul-warming experience.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced into bite-sized pieces
- 1 cup frozen peas
- 1 14-ounce can diced tomatoes, with their juices
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, then transfer the beef to a bowl and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, chopped celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and Worcestershire sauce, making sure the vegetables are coated evenly.
Return the ground beef to the pot and add the diced tomatoes (with juices), beef broth, bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf and taste the stew. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 980 mg | 21% | |
*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.
