Grandma’s Ground Beef Stew is a warm, comforting dish packed with hearty ground beef, tender potatoes, carrots, and peas all simmered together in a rich, flavorful broth. It’s just the kind of stew that makes you feel cozy inside, perfect for chilly evenings or anytime you need a little extra homestyle warmth.
I love this stew because it reminds me of those simple, comforting meals my grandma used to make when I was a kid. It’s one of those recipes that feels like a big, warm hug in a bowl. I always make sure to cook it slowly so the flavors have time to blend and the beef becomes beautifully tender. Whenever I’m in the mood for something filling but not too heavy, this stew is my go-to.
My favorite way to serve Grandma’s Ground Beef Stew is with a slice of fresh bread or a warm biscuit on the side to soak up all that delicious broth. It’s an easy, no-fuss meal that brings everyone around the table, sharing stories and smiles while enjoying a classic dish that never goes out of style.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the stew, giving it rich flavor and texture. Lean ground beef works best to avoid excess grease, but ground turkey or plant-based crumbles can be a great swap for a lighter or vegetarian version.
Potatoes & Carrots: These add comfort and a bit of sweetness. I like using Yukon Gold potatoes because they hold their shape well. If you don’t have carrots, sweet potatoes or parsnips can add a nice twist.
Diced Tomatoes & Tomato Paste: These contribute depth and a touch of acidity. If fresh tomatoes aren’t available, canned ones work perfectly. Tomato paste thickens and intensifies the flavor; you can use ketchup in a pinch but it will add more sweetness.
Beef Broth: This creates the stew’s savory base. If you want a vegetarian option, vegetable broth works well. For richer taste, homemade or low-sodium broth is my preference so I can control salt levels.
Cheddar Cheese: Sprinkling cheese on top adds a melty, tasty finish. You could swap with mozzarella or Monterey Jack for a different flavor and meltiness.
How Do I Get Tender Veggies and Rich Flavor in a Ground Beef Stew?
Getting tender potatoes and carrots while building deep flavor takes a little care:
- Start by sautéing onions and garlic in oil—this unlocks their sweet flavors.
- Brown the ground beef well to create a tasty base; avoid stirring too much so it gets nice bits.
- Simmer the meat with broth and seasonings before adding veggies—this lets flavors meld.
- Add potatoes and carrots early to soften during the simmer. Check them often to avoid mushiness.
- Stir in peas last—they only need a few minutes to heat through and keep their color.
- Using a bay leaf and herbs like thyme adds subtle aroma without overpowering.
- Finally, melting cheese on top under a broiler adds warmth and ties all flavors together.
Taking your time on simmering and layering flavors will reward you with a stew that’s both hearty and comforting every time.
Equipment You’ll Need
- Large skillet or Dutch oven – I use this because it handles the browning and simmering all in one pot, making cleanup easier.
- Wooden spoon or spatula – perfect for stirring the beef and veggies without scratching your pan.
- Cutting board and sharp knife – essential for chopping the onion, garlic, potatoes, and carrots quickly and safely.
- Measuring spoons and cups – helps add the right amount of seasonings and liquids.
- Oven-safe casserole dish or baking sheet – needed if you want to melt cheese under the broiler for a bubbly finish.
Flavor Variations & Add-Ins
- Protein swap: Use ground turkey or chicken instead of beef for a lighter stew, or add cooked sausage slices for extra flavor.
- Cheese options: Switch cheddar with mozzarella, Monterey Jack, or shredded Swiss for different cheesy tastes.
- Veggie boosts: Add chopped bell peppers, celery, or mushrooms to increase the veggie variety and texture.
- Spice it up: Mix in a pinch of cayenne pepper or smoked paprika for a little heat or smoky flavor.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 cup diced tomatoes (fresh or canned)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (optional)
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 tsp dried parsley or fresh parsley, chopped (for garnish)
- 1 tbsp olive oil or vegetable oil
- Salt and black pepper to taste
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes to cook, plus a few minutes to melt the cheese on top. So plan on about 45-50 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté Onions, Garlic, and Brown the Beef
Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant (about 3-4 minutes). Then add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes. If there is excess fat, drain it off.
2. Add Tomatoes and Seasonings
Stir in the tomato paste, diced tomatoes, Worcestershire sauce (if using), dried thyme, paprika, salt, and pepper. Cook everything together for about 2 minutes to blend the flavors.
3. Add Potatoes, Carrots, and Broth
Add the diced potatoes and carrots to the meat mixture, then pour in the beef broth. Toss in the bay leaf and bring it all to a gentle boil.
4. Simmer Until Veggies Are Tender
Lower the heat to a simmer, cover the pot, and cook for about 20-25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
5. Stir in Peas and Add Cheese
Add the frozen peas, stirring them in, and cook for another 5 minutes until they’re heated through. Then, transfer the stew to an oven-safe dish if it’s not already in one. Sprinkle the shredded cheddar cheese evenly over the top.
6. Melt the Cheese and Serve
Place the dish under a preheated broiler for 2-3 minutes, watching closely until the cheese melts and bubbles. Remove from the oven, discard the bay leaf, and sprinkle with chopped parsley. Serve hot with crusty bread or warm biscuits to enjoy every last bit of this cozy stew.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen peas and diced carrots work well. Just add them slightly earlier in the cooking process to make sure they thaw and cook through properly without getting mushy.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Stew Ahead of Time?
Absolutely! This stew actually tastes better the next day as the flavors meld. Make it a day ahead, refrigerate, then reheat gently before adding the cheese topping and broiling.
What Can I Substitute for Ground Beef?
You can swap ground beef with ground turkey, chicken, or a plant-based meat substitute if you prefer a lighter or vegetarian-friendly version.
