Ground Beef Stew

Name: Ground Beef Stew
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: 2 pounds ground beef; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons minced garlic; 2 tablespoons tomato paste; 4 cups beef broth; 1/4 cup Worcestershire sauce; 1 1/2 pounds red potatoes; 1 medium white onion; 4 medium carrots; 4 medium celery ribs; 1 teaspoon granulated sugar; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; 1/2 teaspoon paprika; 1/4 teaspoon ground allspice; 1/4 cup cold water; 2 tablespoons cornstarch

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
8 Servings
Calories
398 kcal
Course
Main Course
Cuisine
American

Ground Beef Stew

Xenia Nelson

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This ground beef stew is total comfort food packed with hearty vegetables and our signature spice blend that brings all the flavor.

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Ingredients

Servings

2 pounds ground beef 80/20 or leaner
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons minced garlic
2 tablespoons tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 pounds red potatoes cut into bite-sized chunks
1 medium white onion diced
4 medium carrots sliced
4 medium celery ribs sliced
1 teaspoon granulated sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 cup cold water
2 tablespoons cornstarch

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Instructions

Heat a large pot or Dutch oven over medium-high heat. Add 2 pounds ground beef, 1 teaspoon salt, and 1/4 teaspoon black pepper. Break up the meat and cook until no longer pink, about 10 minutes. Drain excess fat if necessary.
Stir in 2 teaspoons minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, until fragrant.
Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Add 1 1/2 pounds red potatoes (diced), 1 medium white onion (diced), 4 medium carrots (sliced), and 4 medium celery ribs (sliced). Stir in 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon ground allspice.
Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and flavors have developed.
In a small bowl, mix 1/4 cup cold water with 2 tablespoons cornstarch until dissolved. Slowly pour into the stew while stirring constantly. Cook on low heat for a few more minutes, until thickened.
Taste and adjust seasoning with more salt and black pepper if needed. Serve hot.

Nutrition Information

Show Details

Serving 2cups Calories 398kcal (20%) Carbohydrates 24g (8%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 81mg (27%) Sodium 1010mg (42%) Potassium 1048mg (30%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5324IU (106%) Vitamin C 13mg (14%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 398 kcal

% Daily Value*

Serving	2cups
Calories	398kcal	20%
Carbohydrates	24g	8%
Protein	23g	46%
Fat	23g	35%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	1010mg	42%
Potassium	1048mg	22%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	5324IU	106%
Vitamin C	13mg	14%
Calcium	74mg	7%
Iron	4mg	22%