Last week I was short on time but still wanted something homemade, but cooking a long stew with big beef chunks felt too much in the evening, and that is exactly why this ground beef version worked so well. This Ground Beef Stew with Potatoes is one of those meals that feels like a warm hug after a long day. It is simple, filling, and made with ingredients most of us already have at home. It cooks faster, tastes just as comforting, and fills the kitchen with that familiar smell that makes everyone ask, “What’s for dinner?” before it’s even ready.

I have made this stew many times, and I use simple pantry spices, fresh potatoes, and good-quality ground beef. I always brown the beef well because that adds so much flavor, and I never rush the simmering part. Letting it cook slowly is what brings everything together and makes the broth taste deep and rich.

You can serve this stew as a full meal on its own, some crusty bread on the side, also with a light green salad or even steamed rice if you want something extra to soak up the sauce.

Its Perfect For:

• Busy Weeknights- Quick to prepare, cooks in one pot, and doesn’t need fancy steps.
• Family Dinners- Kids love the soft potatoes and mild beef flavor.
• Cold or Rainy Days- Warm broth and tender potatoes feel extra comforting.
• Meal Prep Days- It stores and reheats very well.
• Budget-Friendly Cooking- Uses affordable ingredients.

Ingredients

• 1½ lbs ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cut into small cubes
• 2 carrots, sliced
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch (optional, for thicker stew)
• 2 tablespoons water (if using cornstarch)
• Fresh parsley, chopped (optional, for garnish)

Kitchen Equipment You’ll Need

• Large pot or deep skillet
• Wooden spoon or spatula
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Small bowl (for cornstarch if using)

How to Make Ground Beef Stew with Potatoes

Step 1

Brown the ground beef: Heat the olive oil in a large pot or deep skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Drain excess fat if needed, leaving a small amount in the pot for flavor.

Step 2

Cook the aromatics: Add the chopped onion to the pot with the beef and stir well. Cook for about 3–4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant but not browned.

Step 3

Build the base flavor: Stir in the tomato paste, paprika, thyme, oregano, black pepper, and salt. Mix everything thoroughly so the spices coat the beef evenly. Cook for 1–2 minutes to deepen the flavor and remove any raw taste from the tomato paste.

Step 4

Add vegetables and liquid: Add the cubed potatoes and sliced carrots to the pot, stirring to combine. Pour in the beef broth and Worcestershire sauce, making sure the vegetables are mostly submerged. Bring the stew to a gentle boil.

Step 5

Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 30–35 minutes. Stir occasionally to prevent sticking. The potatoes should become tender, and the broth will develop a rich, savory flavor.

Step 6

Thicken the stew (optional): If you prefer a thicker stew, mix the cornstarch with water in a small bowl until smooth. Slowly stir it into the simmering stew and cook for another 3–5 minutes, stirring gently, until the stew thickens to your desired consistency.

Step 7

Finish and serve: Taste the stew and adjust seasoning if needed. Remove from heat and let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired, and serve hot for a hearty, comforting meal.

Tips for the Best Ground Beef Stew with Potatoes

• Brown the beef properly
  Take your time when browning the beef.
  Let it get golden, not gray.
  This adds deep flavor to the whole stew.
• Cut potatoes evenly
  Try to keep all potato cubes the same size.
  They will cook evenly this way.
  No mushy or undercooked pieces.
• Don’t skip the onion
  Onions add sweetness and depth.
  They balance the beef perfectly.
  Cook them until soft, not burnt.
• Use warm broth
  Warm broth blends better into the stew.
  It keeps cooking even.
  Cold broth can slow the process.
• Simmer gently
  Low heat gives better flavor.
  Boiling too hard can break potatoes.
  Slow cooking makes everything tender.
• Season slowly
  Add salt little by little.
  Taste near the end.
  Flavors change as it cooks.
• Let it rest before serving
  Resting thickens the stew naturally.
  Flavors settle and improve.
  It tastes better after a few minutes.

Optional Ingredients

• Frozen peas for a touch of sweetness
• Corn kernels for extra texture
• Celery for more vegetable flavor
• Bay leaf for deeper aroma
• Chili flakes for light heat
• Mushrooms for earthiness

How to Serve Ground Beef Stew with Potatoes?

I like to serve Ground Beef Stew with Potatoes hot and fresh, straight from the pot, because the aroma and warmth make it feel extra comforting. I usually place it in deep bowls so there is plenty of broth, and I always add thick slices of crusty bread on the side to soak up every drop of that rich sauce.

I also enjoy serving this stew with something fresh and light to balance the flavors. A simple green salad with cucumber, tomatoes, and a light lemon dressing works beautifully and keeps the meal from feeling too heavy, especially on warmer days.

I sometimes serve this stew over steamed rice or alongside mashed potatoes when I want the meal to feel even more filling. It is also lovely with buttered dinner rolls or soft flatbread, making it perfect for family dinners or casual gatherings.

Is Ground Beef Stew with Potatoes Healthy?

Ground Beef Stew with Potatoes can be a healthy meal when made with balance in mind. It contains protein from the beef, carbohydrates from the potatoes, and vitamins from the vegetables. Cooking it at home allows full control over salt and fat levels.

Using lean ground beef, adding more vegetables, and serving moderate portions can make this stew a nourishing and comforting option. It is satisfying without being overly processed, which makes it a good choice for regular home cooking.

Variations and Substitutions

• Turkey Instead of Beef
  Ground turkey makes it lighter.
  Still very flavorful when seasoned well.
  Great for lower-fat diets.
  Texture stays comforting.
• Sweet Potatoes Version
  Swap regular potatoes for sweet potatoes.
  Adds natural sweetness.
  Color becomes more vibrant.
  Perfect for fall meals.
• Spicy Stew
  Add chili powder or cayenne.
  Warm heat builds slowly.
  Great for spice lovers.
  Balances well with potatoes.
• Creamy Version
  Add a splash of cream or milk.
  Makes broth richer and softer.
  Perfect for cozy nights.
  Kids usually love this one.
• Vegetable-Heavy Stew
  Add zucchini, green beans, or spinach.
  Boosts nutrition easily.
  Adds color and freshness.
  Keeps it lighter.
• Tomato-Based Stew
  Add crushed tomatoes.
  Flavor becomes brighter.
  Slightly more acidic.
  Great with bread.
• Herb-Forward Version
  Use rosemary or thyme.
  Adds strong aroma.
  Feels more rustic.
  Perfect for slow dinners.
• Low-Carb Option
  Reduce potatoes, add cauliflower.
  Keeps texture satisfying.
  Lower in carbs.
  Still very filling.

How to Store, How to Reheat

Store the stew in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before storing. The flavors will deepen overnight, making leftovers even tastier.

To reheat, warm it gently on the stove over low heat, stirring occasionally. You can also microwave it in short intervals, stirring in between, until heated through. Add a splash of broth if it thickens too much.

Frequently Asked Questions About Ground Beef Stew with Potatoes

Can I freeze Ground Beef Stew with Potatoes?
Yes, this stew freezes very well as long as it is cooled completely before freezing, and it can be stored in airtight containers for up to two months without losing flavor or texture.

Will the potatoes become too soft after storing?
The potatoes stay tender but not mushy if the stew is cooked gently and reheated carefully, especially when you avoid overcooking them the first time, which helps maintain their shape.

Can I make this stew ahead of time?
Yes, this stew is perfect for making ahead because the flavors deepen overnight, making it taste even better the next day, and it saves time for busy weeknights.

What type of ground beef should I use?
Lean ground beef works best because it keeps the stew rich but not greasy, and draining excess fat before simmering helps maintain a clean, comforting flavor.

Ground Beef Stew with Potatoes Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Hearty Ground Beef Stew with Potatoes is a cozy, easy one-pot meal packed with flavor. Perfect for family dinners, weeknights, and meal prep.

Ingredients

• 1½ lbs ground beef

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 medium potatoes, peeled and cut into small cubes

• 2 carrots, sliced

• 2 tablespoons tomato paste

• 3 cups beef broth

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• 1 teaspoon salt (adjust to taste)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon cornstarch (optional, for thicker stew)

• 2 tablespoons water (if using cornstarch)

• Fresh parsley, chopped (optional, for garnish)

Directions

• Brown the ground beef: Heat the olive oil in a large pot or deep skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Drain excess fat if needed, leaving a small amount in the pot for flavor.
• Cook the aromatics: Add the chopped onion to the pot with the beef and stir well. Cook for about 3–4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant but not browned.
• Build the base flavor: Stir in the tomato paste, paprika, thyme, oregano, black pepper, and salt. Mix everything thoroughly so the spices coat the beef evenly. Cook for 1–2 minutes to deepen the flavor and remove any raw taste from the tomato paste.
• Add vegetables and liquid: Add the cubed potatoes and sliced carrots to the pot, stirring to combine. Pour in the beef broth and Worcestershire sauce, making sure the vegetables are mostly submerged. Bring the stew to a gentle boil.
• Simmer the stew: Reduce the heat to low, cover the pot, and let the stew simmer for 30–35 minutes. Stir occasionally to prevent sticking. The potatoes should become tender, and the broth will develop a rich, savory flavor.
• Thicken the stew (optional): If you prefer a thicker stew, mix the cornstarch with water in a small bowl until smooth. Slowly stir it into the simmering stew and cook for another 3–5 minutes, stirring gently, until the stew thickens to your desired consistency.
• Finish and serve: Taste the stew and adjust seasoning if needed. Remove from heat and let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired, and serve hot for a hearty, comforting meal.