Simple Ground Beef Stew With Vegetables

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/22/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
A large pot of ground beef stew, with a serving in a bowl, served with red wine and bread

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings

This hearty ground beef stew is a simple combination of lean ground beef, potatoes, and carrots. Beef stock gives the stew its essential beefy flavor, while a basic flour and water slurry thickens the liquid. It's an excellent campfire stew as well. Just throw everything together in the Dutch oven, and simmer the stew until serving time. 

It's a very easy and versatile one-pot dish that is ready to eat in just under an hour. For a hearty everyday meal, serve the stew along with crusty rolls or biscuits and a tossed salad. Or spoon the stew over couscous or rice.

How Do You Drain Grease From Ground Beef?

Removing the fat from the browned ground beef ensures your stew is clean. Since this recipe is made in a heavy pan, it's best to push the ground beef to one side and tip the pot so the grease pools on the other side. Use a spoon or turkey baster to remove the fat and transfer it to a small bowl. Let it cool before discarding it; don't pour it down the drain.

Tip for Making Ground Beef Stew Recipe

A good and flavorful ground beef lean-to-fat ratio for this dish is 85/15 percent. Be sure to drain off excess fat before you add the stock.

What You'll Need to Make This Ground Beef Stew Recipe
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A Heavy Dutch Oven
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A Sharp Chef's Knife
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A Handy Dandy Whisk

"When you simply want a classic, hearty stew, this is an excellent recipe. Cutting the veggies while the beef browns speeds up prep, and the flour thickens the stew perfectly. With so many other ingredients that could work here, the recipe is great for any weeknight." —Colleen Graham

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Ingredients

  • 1 pound ground beef

  • 1 medium onion, coarsely chopped

  • 1 pound potatoes, peeled and cut into 3/4-inch pieces

  • 2 medium carrots, peeled and thinly sliced

  • 3 cups low-sodium or unsalted beef stock

  • 4 tablespoons all-purpose flour

  • 1/4 cup cold water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon finely chopped parsley, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make ground beef vegetable stew

    The Spruce Eats / Diana Chistruga

  2. Place a large Dutch oven or deep skillet over medium-high heat. Add 1 pound ground beef and 1 medium onion (coarsely chopped) to the pan and cook, stirring, until the onion is translucent and the beef is no longer pink.

    A large pot with cooked ground beef and onions

    The Spruce Eats / Diana Chistruga

  3. Drain off the excess fat and return the pan to the heat.

    A large pot of ground beef and onions, with the fat drained out

    The Spruce Eats / Diana Chistruga

  4. Add 1 pound potatoes (peeled and cut into 3/4-inch pieces), 2 medium carrots (peeled and thinly sliced), and 3 cups low-sodium or unsalted beef stock to the ground beef mixture.

    A large pot with cooked ground beef, onions, beef stock, chopped carrots, and chopped potatoes

    The Spruce Eats / Diana Chistruga

  5. Cover the pan and reduce the heat to low. Continue to cook for about 20 minutes, or until the vegetables are tender.

    A large pot of simmering ground beef and vegetable soup

    The Spruce Eats / Diana Chistruga

  6. In a cup or small bowl, combine 4 tablespoons all-purpose flour and 1/4 cup cold water; whisk or stir until smooth.

    A glass measuring cup with water and flour being mixed together with a fork

    The Spruce Eats / Diana Chistruga

  7. Stir the flour and water mixture into the stew. Increase the heat to medium-low and continue to cook, uncovered, for about 2 to 3 minutes. Taste and add kosher salt and pepper, as needed.

    Garnish the ground beef stew with 1 tablespoon fresh chopped parsley (finely chopped), if desired.

    A pot of thickened, seasoned ground beef vegetable stew

    The Spruce Eats / Diana Chistruga

How To Store or Freeze Beef Stew

  • Refrigerate leftover stew in a shallow covered container within 2 hours, and eat within four days.
  • To freeze the stew, transfer portions to freezer containers or zip-close freezer bags and freeze them for up to six months.

Feeling Adventurous? Try This:

  • Make it gluten-free -If you prefer a gluten-free meal, use cornstarch as the thickener. Stir about 2 tablespoons of cornstarch into 2 to 3 tablespoons of cold water until the mixture is smooth. Add it to the gently boiling stew, and continue cooking for about 2 to 3 minutes. If it isn't thick enough, repeat with 1 tablespoon of cornstarch in about 1 tablespoon of cold water.
  • For extra flavor - Feel free to add a 14.5-ounce can of diced tomatoes or 3 to 4 tablespoons of tomato paste to the ground beef stew.
  • Add veggies - Make it more substantial and colorful with a handful of fresh or frozen cut green beans along with the carrots. Steamed frozen peas or mixed vegetables may be added just before the stew is ready.
  • Add more meat - If you have meat lovers in the family, increase the amount of ground beef to 1 1/2 pounds, or add about 1 cup of drained canned beans for the extra protein. 
Nutrition Facts (per serving)
468 Calories
15g Fat
49g Carbs
32g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 468
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 29%
Cholesterol 76mg 25%
Sodium 543mg 24%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 32g
Vitamin C 10mg 52%
Calcium 72mg 6%
Iron 5mg 30%
Potassium 1256mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)