Grandma’s Ground Beef Stew is the kind of comforting, hearty meal that feels like a warm hug on a chilly day. Packed with tender ground beef, soft potatoes, carrots, and just the right mix of herbs, this stew simmers slowly to bring out all those rich, homey flavors. The thick, savory broth makes it the perfect dish to cozy up with after a long day.
I love how simple ingredients come together in this stew to create something so satisfying and full of love. Whenever I make it, I think about how much care goes into every spoonful—and I like to add a little extra black pepper for a tiny kick that Grandma would secretly approve of. It’s the kind of meal that always brings family around the table, sparking stories and laughter.
My favorite way to serve this stew is with some crusty bread on the side to soak up all that delicious broth. Sometimes I even add a little sprinkle of fresh parsley on top for a burst of color and freshness. Whether it’s for a busy weeknight or a weekend dinner, this stew always feels like home and reminds me why some recipes are worth passing down.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the stew. I like using 80/20 lean to keep it juicy but not too greasy. If you want a leaner option, try ground turkey or chicken.
Potatoes: Yukon gold or russet potatoes work great. They hold their shape but get tender, adding nice texture. Sweet potatoes can be a tasty alternative for a different twist.
Carrots and Peas: They add natural sweetness and color. Fresh or frozen peas both work fine. If you don’t have peas, green beans or corn are nice substitutes.
Tomato Paste: Gives depth and richness to the broth. If you don’t have tomato paste, a bit of tomato sauce or ketchup can work in a pinch.
Herbs & Spices: Paprika and thyme add warm, comforting notes. Fresh thyme sprigs make a pretty garnish. Rosemary is a good substitute for thyme if you like.
How Do You Make the Stew Thick and Full of Flavor?
Getting the stew thick and tasty is key. Here’s how I do it:
- Browning the beef: Cook it until nicely browned. This brings out big flavor. Drain excess fat so your stew isn’t greasy.
- Cooking the onion and garlic first: This softens them and builds a flavorful base.
- Adding tomato paste early: Stir and cook it for a couple of minutes to deepen the taste.
- Simmering low and slow: Let the stew simmer gently for 30-40 minutes so the veggies soften and flavors blend well.
- Thickening the stew: Mix flour with cold water to make a slurry before stirring it in. This prevents lumps and gives a nice gravy-like texture.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it heats evenly and has plenty of space for all the ingredients.
- Cutting board and sharp knife – makes chopping potatoes, carrots, onions, and garlic quick and easy.
- Wooden spoon or spatula – perfect for stirring everything together without scratching the pot.
- Measuring cups and spoons – helps keep track of broth, tomato paste, and seasonings.
- Slotted spoon (optional) – useful if you want to remove any excess fat after browning the beef.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey, chicken, or even plant-based crumbles for different protein options.
- Add a splash of Worcestershire sauce or soy sauce for extra umami flavor.
- Mix in chopped celery or bell peppers for more veggies and crunch.
- Use fresh herbs like parsley or rosemary instead of thyme for a different aroma and taste.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb ground beef
- 4 medium potatoes, peeled and diced into chunks
- 3 large carrots, peeled and sliced
- 1 cup green peas (fresh or frozen)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- ¼ cup tomato paste
- 2 tbsp vegetable oil or olive oil
- 1 tsp paprika
- 1 tsp dried thyme (plus sprigs for garnish)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This stew takes about 15 minutes to prepare and about 40 minutes to simmer for the potatoes and carrots to become tender. If you decide to thicken it with flour, add an extra 5 minutes. So, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Cook the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until they’re soft and smell wonderful—about 3 to 4 minutes.
2. Brown the Ground Beef
Add the ground beef to the pot. Break it apart with your spoon or spatula. Cook until there’s no pink left—about 6 to 8 minutes. If there’s extra fat, carefully drain it off so the stew won’t be greasy.
3. Add Flavors
Stir in the tomato paste, paprika, dried thyme, and bay leaf. Cook everything together for 1 to 2 minutes. This helps the tomato paste develop a deeper, richer taste.
4. Add Vegetables
Mix in the potatoes, carrots, and peas. Give everything a good stir to combine.
5. Pour in the Liquids and Simmer
Pour in the beef broth and water. Stir well, bring to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 30 to 40 minutes, or until the potatoes and carrots are soft when you poke them with a fork.
6. Thicken the Stew (Optional)
If you like a thicker stew, mix the flour with a small amount of cold water to make a smooth paste called a slurry. Slowly pour it into the simmering stew while stirring. Cook for another 5 minutes until the stew thickens nicely.
7. Season and Serve
Season with salt and black pepper to taste. Don’t forget to remove the bay leaf! Scoop the stew into warm bowls, and garnish with fresh thyme sprigs. Enjoy your hearty meal, maybe with some crusty bread on the side.
Can I Use Frozen Vegetables in This Stew?
Yes! Frozen peas work perfectly and can be added directly to the pot without thawing. For other frozen veggies, thaw slightly or add a bit earlier to avoid excess water in the stew.
How Can I Make This Stew Thicker?
Mix 2 tablespoons of all-purpose flour with cold water to form a slurry, then slowly stir it into the simmering stew. Cook for about 5 more minutes until the stew thickens to your liking.
Can I Prepare This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
What’s the Best Way to Store Leftovers?
Keep leftover stew in a sealed container in the refrigerator for 3 days or freeze it for up to 3 months. Reheat on the stove or in the microwave, stirring occasionally to heat evenly.
