Hearty Beef and Potato Stew
Hearty Beef and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 bell pepper, green or red, chopped
- 2 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease and set the beef aside.
⏱️ 10 min
- 2
Reduce the heat to medium. Add the chopped yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 4
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (with their juice), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the browned ground beef to the pot. Add the cubed potatoes. Ensure the potatoes are mostly submerged in the liquid. If not, add a little more beef broth or water.
⏱️ 3 min
- 6
Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour to 1 hour 15 minutes, or until the potatoes are fork-tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 75 min
- 7
Remove the bay leaf before serving. Taste and adjust seasonings if necessary. Ladle the hearty beef and potato stew into bowls and garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds ground beef, lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 1 bell pepper, green or red, chopped
- 2 pounds potatoes, Yukon Gold or Russet, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 diced tomatoes, 14.5 ounce can, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease and set the beef aside.
⏱️ 10 min - 2
Reduce the heat to medium. Add the chopped yellow onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 4
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (with their juice), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the browned ground beef to the pot. Add the cubed potatoes. Ensure the potatoes are mostly submerged in the liquid. If not, add a little more beef broth or water.
⏱️ 3 min - 6
Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour to 1 hour 15 minutes, or until the potatoes are fork-tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 75 min - 7
Remove the bay leaf before serving. Taste and adjust seasonings if necessary. Ladle the hearty beef and potato stew into bowls and garnish with fresh chopped parsley.
⏱️ 2 min