ground beef and potato stew

Ingredients

• The Base:
  • 1.5 lbs lean ground beef
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
• The Vegetables:
  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes (Yukon Golds hold their shape beautifully while adding a buttery texture)
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced (optional)
  • 1 cup frozen peas or corn (stirred in at the very end)
• The Broth & Flavor:
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes (undrained, for a hint of rich acidity)
  • 2 tablespoons tomato paste (for deep, savory umami)
  • 1 teaspoon dried thyme (or 3 sprigs of fresh thyme)
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper (plus more to taste)
• The Thickener (Optional for extra richness):
  • 2 tablespoons all-purpose flour or cornstarch mixed with 2 tablespoons cold water (slurry)

Step-by-Step Instructions

1. Brown the Beef and Aromatics

1. In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, add the ground beef. Cook, breaking it apart with a wooden spoon, until completely browned and cooked through (about 6 to 8 minutes).
2. Drain off any excess grease, leaving about a tablespoon in the pot for flavor.
3. Add the diced onions and minced garlic directly to the beef. Sauté for 3 to 4 minutes until the onions are soft and translucent. Stir in the tomato paste and cook for 1 minute to remove its raw edge.

2. Build the Stew

1. Add the cubed potatoes, sliced carrots, and celery to the pot.
2. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, thyme, bay leaf, salt, and black pepper. Give everything a thorough stir, scraping up any delicious browned bits from the bottom of the pot.

3. Simmer to Perfection

1. Bring the stew to a rolling boil over high heat, then immediately reduce the heat to low, cover with a lid, and let it simmer for 25 to 30 minutes, or until the potatoes and carrots are fork-tender.
2. Slow Cooker Option: If you prefer a set-it-and-forget-it method, brown your beef, onions, and garlic on the stove first, then transfer everything into your slow cooker. Add the remaining ingredients and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours).

4. Thicken and Finish

1. Remove the bay leaf. If you prefer a thicker, gravy-like broth, stir your flour or cornstarch slurry into the simmering stew. Let it bubble uncovered for 3 to 5 minutes until the liquid thickens up nicely.
2. Stir in the frozen peas or corn during the last 3 minutes of cooking just until heated through. Taste and adjust seasoning with extra salt and pepper if needed.

Pro-Tips for Success

• Uniform Cubes: Cut your potatoes into uniform 1-inch cubes so they cook evenly and don’t turn to mush before the carrots are tender.
• Serving Suggestion: Ladle piping hot bowls of this stew into deep mugs or bowls and serve with a thick slice of buttered crusty bread or cornbread for dipping!