Grandma’s Ground Beef Stew is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender ground beef, hearty vegetables like carrots and potatoes, and a rich, comforting broth that brings everything together. The stew is simple but full of flavor, making it a classic dish that never goes out of style.
I love making this stew because it reminds me of the cozy afternoons spent at Grandma’s house. She always made it with such care, letting it simmer slowly so the flavors would blend perfectly. One tip I’ve picked up is to brown the beef really well before adding the veggies—this step makes a big difference in getting that deep, satisfying taste that everyone asks for seconds of.
For me, there’s nothing better than serving this stew with a side of crusty bread to soak up every bit of the broth. It’s a meal that brings everyone around the table, sharing stories and laughter. Whenever I make Grandma’s Ground Beef Stew, I feel like I’m carrying on a little piece of family tradition, and that makes it all the more special.
Key Ingredients & Substitutions
Ground beef: Choose 80/20 for a good balance of flavor and fat. If you prefer leaner, 90/10 works but may be drier. For a twist, try ground turkey or plant-based beef.
Potatoes: Yukon Gold or Russet potatoes are great for stew because they hold shape and thicken the broth slightly. Sweet potatoes can be a tasty, sweeter alternative.
Carrots and onion: These provide natural sweetness and depth. If you don’t have fresh onions, onion powder works in a pinch, but fresh is best for flavor.
Beef broth: Use low-sodium broth to control salt levels. If you don’t have beef broth, chicken broth or vegetable broth make good substitutes.
Tomato paste & Worcestershire sauce: These boost the umami flavors. No Worcestershire? A splash of soy sauce can substitute well.
How Do I Get the Stew Thick and Full of Flavor?
Thickening the stew and building flavors is key here. First, brown the ground beef well to get tasty browned bits. Then, sprinkling flour over the beef helps thicken the stew as it simmers.
- Cook beef until nicely browned with no pink left, then drain excess fat for a cleaner flavor.
- Add flour and stir for a couple of minutes to cook out the raw taste—it helps the broth thicken.
- Add tomato paste and Worcestershire sauce next; these layers of umami boost the richness.
- Slowly stir in the broth to avoid lumps, then add veggies and let it simmer low and slow for tender vegetables and thick broth.
Patience is important—letting it simmer gently allows flavors to marry and the broth to thicken naturally. If too thick, add broth bit by bit until you get your preferred finish.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s perfect for cooking everything evenly and allows for easy stirring.
- Wooden spoon – great for stirring without scratching the pot and helps mix ingredients well.
- Measuring spoons and cups – make precise measurements for broth, sauces, and spices.
- Knife and cutting board – essential for chopping vegetables and onion safely and efficiently.
- Stovetop – for controlled heat and simmering the stew to perfection.
Flavor Variations & Add-Ins
- swap ground beef for ground turkey or chicken for a leaner option or different flavor.
- Mix in frozen peas or green beans near the end of cooking for a fresh, bright touch.
- Add a dash of smoked paprika or chili powder if you like a bit of spice or smoky flavor.
- Stir in chopped fresh herbs like parsley or basil just before serving for a fresh burst.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 2 tbsp vegetable oil or olive oil
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Optional: 1 stalk celery, chopped (for extra flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the ingredients, plus around 30-40 minutes for simmering until the vegetables are tender. Overall, expect about 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Vegetables:
First, heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery (if using). Cook for 3-4 minutes until softened and fragrant.
2. Brown the Beef:
Add the ground beef to the pot. Break it apart with your spoon and cook until it’s browned and no pink remains, about 6-8 minutes. Drain excess fat if needed.
3. Add Garlic and Flour:
Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the beef and stir well to combine. Cook for 2 minutes to cook out the raw flour taste.
4. Build the Broth:
Stir in the tomato paste and Worcestershire sauce, cooking for another minute. Slowly pour in the beef broth while stirring to avoid lumps.
5. Add Veggies and Simmer:
Mix in the carrots, potatoes, and thyme. Season with salt and pepper to your liking. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 30 to 40 minutes, until vegetables are tender.
6. Final Touches and Serving:
Adjust seasoning if needed. If the stew is too thick, add a little more broth or water to reach the consistency you like. Remove thyme sprigs if you used fresh ones. Serve hot, garnished with a fresh thyme sprig if you like. It’s perfect alongside warm crusty bread or over rice!
Can I Use Frozen Ground Beef for This Stew?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. Thawing helps it brown evenly and prevents extra water from making the stew watery.
How Can I Make This Stew Ahead of Time?
You can prepare the stew up to the simmering step, then cool it completely and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the stew.
What’s the Best Way to Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Other Vegetables?
Absolutely! Feel free to add celery, peas, green beans, or mushrooms. Just add softer veggies like peas near the end of cooking so they don’t overcook.
