Hearty Ground Beef Stew


Hearty Ground Beef Stew

Course Main Course, Main Dish, Soup
Cuisine American
Author Catherine’s Plates


  • dutch oven or large soup pot
  • cutting board & sharp knife
  • measuring cups & spoons
  • spatula & wooden spoon


  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 3 ribs celery, sliced thin
  • 3 medium carrots, peeled and sliced
  • 3 medium russet potatoes, peeled and chopped
  • 3 garlic cloves, minced
  • 2 TBS butter
  • 1 (10oz) can rotel tomatoes with green chilies (or 1 can diced tomatoes with juice)
  • 1 TBS tomato paste
  • 2 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 3 TBS all purpose flour
  • 4 cups beef broth
  • 1/4 tsp salt, to taste


  • In a large Dutch oven or large pot brown up ground beef over medium high heat. Drain any excess grease out. Add in vegetables (onions, carrots, celery, and potatoes) and stir for 5 minutes. Stir in garlic & butter for 1 minute.
  • Stir in rotel tomatoes, tomato paste, Worcestershire, and black pepper. Sprinkle in flour and stir to coat for 1 minute.
  • Pour beef broth in and stir to combine. Bring to a boil over high heat. Season with salt to taste.
  • Lower heat to medium high, place lid on slightly and simmer for 30 minutes. Every so often remove lid and stir. Check for doneness. Potatoes, carrots, and celery should be fork tender. Stew should be thick.
  • TIP: Add more broth towards the end for a thinner stew. For a thicker stew cook without lid.

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