Grandma’s Ground Beef Stew is a warm and comforting dish that’s packed with tender ground beef, hearty potatoes, carrots, and a rich, flavorful broth. It’s the kind of meal that fills your kitchen with a cozy, inviting aroma and makes you feel right at home. The textures are nice and satisfying, with soft veggies and juicy beef all simmered together into something simple yet full of heart.
I’ve always loved this stew because it’s straightforward and feels like a big, warm hug on a chilly day. It’s one of those recipes that reminds me of family dinners and the kind of cooking where love is the secret ingredient. A little tip I like to use is to let it simmer slowly, so all the flavors really blend and the beef stays tender and juicy.
When I serve this stew, I like to pair it with some crusty bread or a simple side salad, making it a perfect weeknight dinner that doesn’t require too much fuss. Everyone always asks for seconds, which says a lot about how comforting and satisfying this dish is. It’s one of those recipes I feel lucky to have passed down and happy to share with anyone who needs a little taste of home.
Key Ingredients & Substitutions
Ground beef: I find 80/20 ground beef works best for stew because it has enough fat to keep the meat juicy. For a leaner stew, you can use 90/10 or even ground turkey or chicken.
Potatoes: Yukon Gold or Russet potatoes are great here since they hold their shape but get soft enough after simmering. Sweet potatoes can be a tasty substitute for a twist.
Carrots & Green beans: These add nice color and sweetness. If green beans aren’t available, peas or chopped celery work well, too.
Tomato paste & tomato sauce: Tomato paste adds depth and richness. If you’re short on tomato paste, a little ketchup or even some tomato soup can help in a pinch.
Herbs: Dried thyme gives a classic stew flavor but fresh thyme as garnish really brightens the dish. Don’t skip the bay leaf—it adds a subtle earthiness.
How Can I Get the Beef Perfectly Browned Without It Turning Dry?
Browned ground beef adds great flavor to this stew, but you want to avoid drying it out. Here’s how I do it:
- Use medium to medium-high heat. Too high, and it burns; too low, and it stews instead of browns.
- Don’t overcrowd the pot; cook the beef in batches if needed. Crowding traps moisture and steams the meat.
- Stir and break up the beef often so it browns evenly.
- Drain excess fat after browning for a less greasy stew, but leaving some fat keeps the texture nice.
- Adding tomato paste right after browning helps develop flavor and keeps the meat moist.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and holds up well for simmering.
- Chef’s knife – makes chopping onions, carrots, and potatoes quick and easy.
- Cutting board – keeps everything stable and safe while prepping ingredients.
- Measuring spoons and cups – for precise seasoning and liquids.
- Slotted spoon or spatula – for browning the beef and stirring the stew as it cooks.
- Small bowl – for mixing thickening agents like flour if needed.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version or allergy-friendly option.
- Add a splash of red wine or balsamic vinegar during cooking to deepen the flavor.
- Stir in frozen peas or corn in the last few minutes for extra sweetness and color.
- Spice it up with a pinch of red pepper flakes or add chopped jalapeños for some heat.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb ground beef
- 4 medium potatoes, peeled and diced into large chunks
- 3 large carrots, peeled and cut into thick slices
- 1 cup green beans, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup tomato sauce (or crushed tomatoes)
- 2 tbsp tomato paste
- 2 tbsp vegetable oil or olive oil
- 1 tsp dried thyme (plus extra fresh thyme for garnish if desired)
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp all-purpose flour (optional, for thickening)
Time Needed
About 10 minutes to prep, 40–45 minutes to cook, for a total of around 55 minutes. This gives the stew time to come together with tender veggies and flavorful beef.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Start by heating the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and see-through. Then, add the minced garlic and cook for another minute until you can smell the wonderful aroma.
2. Brown the Ground Beef
Next, add the ground beef to the pot. Use a spoon to break it up and stir as it cooks. Cook until the meat is nicely browned and no longer pink. If there’s too much fat, carefully drain some off so your stew isn’t greasy.
3. Add Tomato Paste and Liquids
Stir in the tomato paste and cook for about 1-2 minutes to bring out its rich flavor. Then pour in the beef broth and tomato sauce. Add Worcestershire sauce if you like, along with the dried thyme and bay leaf. Bring everything up to a boil.
4. Add Potatoes and Carrots and Simmer
Put the diced potatoes and carrots into the pot. Lower the heat, cover it, and let everything simmer gently for about 20 to 25 minutes, or until the veggies are tender when poked with a fork.
5. Add Green Beans and Finish Cooking
Stir in the green beans and cook for another 5 to 7 minutes so they stay nice and bright but become tender too.
6. Optional Step – Thicken the Stew
If you want your stew a little thicker, mix the flour with a small amount of cold water until smooth, then stir it into the stew. Let it simmer a few more minutes until it thickens up nicely.
7. Season and Serve
Season with salt and pepper to your taste. Remove the bay leaf. Serve the stew hot, garnished with fresh thyme sprigs if you have them. Enjoy your warm, comforting bowl of Grandma’s Ground Beef Stew!
Can I Use Frozen Ground Beef for This Stew?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown properly and ensures even cooking.
Can I Make This Stew Ahead of Time?
Absolutely! It tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Can I Thicken the Stew Without Flour?
If you prefer not to use flour, you can mash some of the cooked potatoes in the stew to naturally thicken the broth. Another option is to simmer uncovered for a bit longer to reduce liquid.
What’s a Good Side to Serve with This Stew?
Crusty bread or dinner rolls are perfect for soaking up the tasty broth. For a lighter option, try a simple green salad or steamed veggies on the side.
