Ingredients (Serves 4–6)
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1 lb (450 g) ground beef
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2 tbsp olive oil (optional, if your beef is lean)
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1 large onion, diced
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2–3 garlic cloves, minced
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3–4 medium carrots, sliced or diced
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2–3 medium potatoes, cubed
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2 stalks celery, sliced (optional)
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1 can (14–15 oz / 400 g) diced tomatoes
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3 cups beef broth (or water + bouillon)
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1 tsp Worcestershire sauce (optional but tasty)
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1 tsp dried thyme or Italian seasoning
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1 bay leaf
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Salt & pepper to taste
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2 tbsp flour or cornstarch (optional, to thicken)
Instructions
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Brown the beef:
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Heat a large pot or Dutch oven over medium-high heat.
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Add ground beef (and olive oil if using). Cook until browned, breaking it into small pieces.
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Drain excess fat if needed.
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Sauté veggies:
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Add onion, garlic, carrots, and celery. Cook 3–5 minutes until softened.
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Add potatoes and seasonings:
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Stir in potatoes, thyme, bay leaf, salt, and pepper. Cook 1–2 minutes.
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Add liquids:
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Pour in diced tomatoes and beef broth.
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Add Worcestershire sauce if using. Stir well.
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Simmer:
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Bring to a boil, then reduce heat to low.
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Cover and simmer 25–35 minutes, or until veggies are tender. Stir occasionally.
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Optional thickening:
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Mix 2 tbsp flour or cornstarch with a little cold water to make a slurry.
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Stir into the stew, cook another 2–3 minutes until thickened.
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Taste & adjust:
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Add more salt, pepper, or herbs as needed. Remove the bay leaf before serving.
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Tips & Variations
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For richer flavor, add a splash of red wine with the broth.
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Frozen peas or corn can be stirred in at the end.
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Serve with crusty bread or over rice for extra comfort.
If you want, I can also give a super quick 30-minute “one-pot” version that still tastes like slow-cooked stew—great if you’re hungry fast.
Do you want me to show that version too?