Grandma’s Ground Beef Stew is a hearty, comforting dish that fills the kitchen with warm, familiar smells. It’s packed with tender ground beef, soft potatoes, carrots, and peas all simmered in a rich, flavorful broth. The stew is thick and cozy, perfect for those chilly days when you want something simple but filling.
I love how easy this stew is to make, yet it tastes like it’s been cooking all day. It reminds me of the kind of meal my grandma would make after a long day—nothing fancy, just good, honest food that makes you feel cared for. I usually let it simmer just a little longer than necessary because the flavors deepen, and the beef gets so tender.
This stew is fantastic served with warm, crusty bread to soak up every last bit of the broth. I often make a big batch so there are leftovers to enjoy the next day—stew always tastes better the next day! It’s a comforting dinner that never gets old, and I’m pretty sure you’ll want to keep this recipe in your regular rotation like I do.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the stew, giving it a rich and hearty flavor. You can swap it for ground turkey or chicken for a lighter version, but keep in mind the flavor will be milder.
Potatoes: They add body and a creamy texture as they cook. Yukon Gold or Russets work best. Sweet potatoes are a nice twist if you want a touch of sweetness.
Frozen Mixed Vegetables: Convenient and colorful, these add natural sweetness and nutrition. You can use fresh veggies like carrots, peas, and corn if you prefer.
Tomatoes: Both diced tomatoes and tomato sauce give the stew its rich color and slightly tangy depth. If you don’t have canned, fresh tomatoes blended or sautéed until soft will work.
Cheddar Cheese: An optional finishing touch that adds a creamy, melty layer. Try mozzarella or Monterey Jack if you want a milder cheese.
How Do You Get the Ground Beef Tender and Full of Flavor in the Stew?
Browning the ground beef properly is key. It builds deep flavor and improves texture. Here’s how I do it:
- Heat oil over medium-high heat before adding the beef—this prevents sticking.
- Break up the beef with a spoon and spread it out in the pan so it browns evenly.
- Avoid stirring too much—let it sit for a couple of minutes to get a nice crust.
- Once browned, drain any fat for a cleaner taste and less grease in the stew.
This step ensures your stew isn’t just cooked, but packed with flavor and texture that make it feel like home cooking.
Equipment You’ll Need
- Large pot or Dutch oven – I use this because it heats evenly and is perfect for simmering the stew.
- Cutting board and sharp knife – keeps prep quick and safe when chopping onions, potatoes, and garlic.
- Wooden spoon or spatula – makes stirring easy without scratching the pot’s surface.
- Measuring spoons and cups – helps get the seasonings just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, lighter stew.
- Add a splash of hot sauce or chili powder for extra heat and smokiness.
- Stir in chopped bell peppers or celery along with the onions for more crunch and flavor.
- Finish with fresh parsley or thyme for a bright, herbal note on top before serving.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 medium potatoes, peeled and diced
- 1 cup frozen mixed vegetables (corn, peas, carrots)
- ½ cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp vegetable oil or olive oil
How Much Time Will You Need?
This stew takes about 10 minutes to prep and 40 minutes cooking time in total. Most of this is gentle simmering, which lets the flavors blend and the potatoes soften. It’s simple to make but satisfying to eat!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for about 30 seconds until you can smell its wonderful aroma.
2. Brown the Ground Beef:
Put the ground beef into the pot with the onions and garlic. Break it apart with your spoon or spatula and cook for about 6-8 minutes until the beef is nicely browned and no longer pink. Drain any extra fat if there’s a lot.
3. Add Tomatoes, Sauces, and Spices:
Next, stir in the diced tomatoes with their juice, tomato sauce, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper. Mix everything together so the flavors start to combine.
4. Simmer with Potatoes and Broth:
Add the diced potatoes and beef broth to the pot. Bring the stew to a boil, then lower the heat and let it simmer (uncovered) for 25-30 minutes until the potatoes are tender when pierced with a fork.
5. Add Mixed Vegetables:
Stir in the frozen mixed vegetables and cook for another 5 minutes, just until the veggies are heated through but still bright.
6. Melt the Cheese (Optional) and Serve:
If you like, sprinkle the shredded cheddar cheese on top of the stew. Cover the pot and let the cheese melt for a few minutes. Serve your cozy stew hot with crusty bread or over rice to soak up all the delicious sauce.
Can I Use Frozen Ground Beef in This Stew?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown evenly and ensures safe cooking.
Can I Prepare Grandma’s Ground Beef Stew Ahead of Time?
Absolutely! The stew tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months—thaw in the fridge overnight before reheating.
Can I Substitute the Potatoes with Other Vegetables?
Yes! Sweet potatoes, turnips, or parsnips are great alternatives that add different flavors and textures. Just adjust cooking time accordingly since some vegetables cook faster than potatoes.