Grandma’s Ground Beef Stew is a classic, comforting dish that feels like a warm hug in a bowl. It’s filled with tender ground beef, cozy vegetables like carrots and potatoes, and a rich, flavorful broth that slowly simmers to bring all the flavors together. This stew is simple, hearty, and perfect for chilly days when you want something satisfying and homemade.
I love making this stew because it reminds me of family dinners and how my grandma would always have a pot bubbling on the stove, filling the whole house with that amazing smell. My favorite part is how the ground beef breaks down into little flavorful bits that mix perfectly with the soft veggies. A little tip: let it simmer low and slow for the best taste and a nice thick texture.
Serving this stew with some crusty bread or over a bed of rice makes it even better. It’s the kind of meal that brings everyone around the table, ready to enjoy a simple, tasty dinner together. Whenever I make it, I feel like I’m sharing a bit of my grandma’s love, and that’s what makes it so special to me.
Key Ingredients & Substitutions
Ground Beef: This is the heart of your stew. I like using 80/20 ground beef for good flavor and a bit of fat. If you want a leaner option, 90/10 works, but add a little oil so it doesn’t dry out.
Vegetables: Carrots and potatoes add softness and body. Yukon Gold potatoes hold their shape well, but russets or red potatoes also work fine. You can swap carrots for parsnips for a sweeter twist.
Diced Tomatoes & Tomato Paste: These bring rich tomato flavor and color. If fresh tomatoes are in season, you can chop those instead. Tomato paste adds depth, but if you don’t have it, a bit of tomato sauce or even ketchup can help.
Beef Broth: This keeps your stew juicy and adds savory notes. Use low-sodium broth if you want to control salt. If you’re short on broth, water with a bouillon cube can be a handy substitute.
Cheddar Cheese: I love melting sharp cheddar on top for a creamy finish. If dairy-free, try a plant-based cheese or skip this step entirely—your stew still shines.
How Do You Get the Best Flavor When Cooking Ground Beef in Stew?
Browning ground beef well before adding liquids makes a big difference. Here’s how I do it:
- Use medium-high heat and let the beef sit untouched for a couple of minutes so it starts to brown instead of steam.
- Break it apart with a spoon once it starts to brown. This gives nice small bits that cook evenly.
- Drain excess fat if there’s a lot, to avoid greasy stew.
- Stir in tomato paste while the beef is hot to deepen the rich, umami flavor.
These steps build a solid flavor base that carries through the whole dish, making Grandma’s stew taste like it’s been simmering all day even if it hasn’t.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and can go from stovetop to oven easily.
- Wooden spoon or spatula – perfect for stirring and breaking up the beef without scratching your pan.
- Measuring spoons and cups – help you add the right amount of ingredients for balanced flavor.
- Oven-safe dish or baking sheet – necessary for melting the cheese under the broiler.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, milder flavor.
- Mix in peas or corn during the last 10 minutes of simmering for added sweetness and texture.
- Add a dash of smoked paprika or cumin for a smoky, warm twist.
- Top with sour cream or a dollop of pesto before serving for extra richness and flavor.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp tomato paste
- 1 cup shredded cheddar cheese (for topping)
- 1 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This stew takes about 10 minutes to prep and 40 minutes to cook, plus a few minutes to melt the cheese under the broiler. In about an hour, you’ll have a warm, comforting meal ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the oil in a large pot or deep skillet over medium heat. Add the diced onion and minced garlic, then cook, stirring occasionally, until they’re soft and fragrant—about 3 minutes.
2. Brown the Ground Beef:
Add the ground beef to the pot. Break it up with a spoon and cook until it’s browned and no longer pink, about 5 to 7 minutes. If there’s a lot of fat, you can drain some off.
3. Stir in Tomato Paste:
Mix in the tomato paste, cooking for about 1 minute. This step helps bring out a deeper, richer flavor in your stew.
4. Add Vegetables and Liquids:
Then add the diced carrots and potatoes, stirring to mix well. Pour in the canned diced tomatoes (with their juice) and beef broth.
5. Season and Simmer:
Stir in Worcestershire sauce, dried thyme, dried parsley, salt, and black pepper. Bring the stew to a boil, then lower the heat. Cover your pot and let it simmer gently for 30 to 40 minutes until the vegetables are soft and the stew thickens nicely.
6. Melt the Cheese Topping:
Preheat your oven’s broiler while the stew finishes cooking. Transfer the stew to an oven-safe dish if needed. Sprinkle the shredded cheddar cheese evenly on top.
Place the dish under the broiler for 3 to 5 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning!
7. Garnish and Serve:
Remove the stew from the oven and sprinkle some extra parsley on top for a fresh touch. Serve hot, with crusty bread or over rice for a hearty, satisfying feast.
Can I Use Frozen Ground Beef for This Stew?
Yes! Just make sure to thaw the ground beef completely in the fridge overnight before cooking. This helps it brown evenly and prevents extra liquid from making the stew watery.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Store the stew in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Thicken the Stew If It’s Too Thin?
If your stew feels watery, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer for a few minutes until it thickens to your liking.
What Can I Substitute for Cheddar Cheese?
You can use mozzarella, Monterey Jack, or even a dairy-free cheese if you prefer. Or skip the cheese topping altogether for a simpler stew—it’s delicious either way!
