Sometimes, all you need is a warm bowl of something hearty to chase the day’s chill away. This Ground Beef Veggie Stew is the perfect answer. It’s rich, flavorful, and brimming with tender vegetables and savory beef in a thick, comforting broth. Whether you’re feeding a crowd or just meal prepping for the week, this one-pot wonder is as cozy as it gets.

Behind the Recipe

This stew started as one of those throw-it-all-in-the-pot experiments on a cold evening. I had ground beef, a few root vegetables hanging around, and a craving for something hearty and filling. It turned into something much more — the kind of meal that makes the house smell incredible and has everyone coming back for seconds.

Recipe Origin or Trivia

Stews are a classic across many cultures, and this version leans into the American comfort food tradition. By using ground beef instead of chunks, you speed things up without sacrificing flavor. It’s a rustic, satisfying meal that bridges the gap between soup and casserole — the best of both worlds.

Why You’ll Love Ground Beef Veggie Stew

This stew checks all the boxes when it comes to comfort, convenience, and flavor.

Versatile: Use whatever veggies you have on hand.

Budget-Friendly: Ground beef and pantry staples make this an affordable meal.

Quick and Easy: Cooks up faster than traditional stew but just as rich.

Customizable: Add your favorite spices or switch up the veggies.

Crowd-Pleasing: A warming, wholesome dish everyone loves.

Make-Ahead Friendly: Flavors deepen over time — it’s even better the next day.

Great for Leftovers: Keeps well and is easy to reheat for future meals.

Chef’s Pro Tips for Perfect Results

Stew doesn’t have to simmer all day to taste amazing. Here’s how to elevate it:

Brown the beef well for extra flavor depth.
Cut vegetables evenly so they cook at the same rate.
Layer seasonings: Season at different stages for best results.
Use low heat after boiling to let the stew simmer and thicken gradually.
Add peas at the end to preserve their bright color and tender bite.

Kitchen Tools You’ll Need

You won’t need much to make magic happen here:

Large pot or Dutch oven: The heart of your stew.

Wooden spoon: For stirring and scraping up flavor bits.

Ladle: To serve it piping hot.

Cutting board and knife: For prepping all your beautiful veggies.

Ingredients in Ground Beef Veggie Stew

This stew is all about layering simple ingredients into something soul-warming.

Ground beef: 1 pound – Savory base for a meaty, filling stew.
Yellow onion: 1 medium, diced – Adds sweetness and depth.
Garlic: 3 cloves, minced – For that rich, aromatic kick.
Carrots: 2 large, sliced – Earthy and naturally sweet.
Celery: 2 stalks, chopped – Adds freshness and flavor balance.
Potatoes: 2 medium, diced – Brings starch and heartiness.
Frozen peas: 1 cup – Tossed in at the end for color and texture.
Crushed tomatoes: 1 can (14.5 oz) – Builds a thick, flavorful broth.
Beef broth: 4 cups – Deepens the stew’s base with rich umami.
Olive oil: 2 tablespoons – For sautéing.
Salt and pepper: To taste – Season at every stage.
Dried thyme: 1 teaspoon – Brings an earthy, herby finish.

Ingredient Substitutions

You can totally make this your own:

Ground beef: Try ground turkey or lentils for a lighter or vegetarian version.

Potatoes: Use sweet potatoes for a touch of sweetness.

Crushed tomatoes: Tomato sauce or diced tomatoes work fine too.

Beef broth: Use vegetable broth for a lighter flavor or if meat-free.

Frozen peas: Corn, green beans, or spinach as tasty swaps.

Ingredient Spotlight

Crushed Tomatoes: They give the broth body, tang, and a touch of natural sweetness that balances the richness of the meat and veggies.

Ground Beef: Faster-cooking than stew chunks but still gives that satisfying bite and deep, meaty flavor.

Instructions for Making Ground Beef Veggie Stew

Let’s get that pot simmering. Here’s how to bring this comfort food to life:

Preheat Your Equipment:
Place a large pot or Dutch oven on the stove over medium-high heat.
Combine Ingredients:
Add olive oil, then sauté onions, garlic, carrots, and celery for 5–6 minutes until softened and fragrant.
Prepare Your Cooking Vessel:
Push veggies to the side and add ground beef. Cook until browned, breaking it up as it cooks. Season with salt, pepper, and thyme.
Assemble the Dish:
Stir in diced potatoes, crushed tomatoes, and beef broth. Bring to a boil.
Cook to Perfection:
Once boiling, reduce heat to low, cover, and simmer for 25–30 minutes or until potatoes are tender.
Finishing Touches:
Stir in frozen peas and simmer for 5 more minutes. Taste and adjust seasoning if needed.
Serve and Enjoy:
Ladle into bowls, garnish with fresh herbs if desired, and serve hot with crusty bread.

Texture & Flavor Secrets

This stew is thick and hearty, almost like a rustic chowder. The veggies stay tender but not mushy, the ground beef adds richness, and the tomato broth ties it all together with a savory tang. The peas add a pop of color and just enough brightness to lighten every bite.

Cooking Tips & Tricks

Use lean ground beef to avoid excess grease.
Add a splash of vinegar or lemon juice at the end for brightness.
Thicken with a spoon of flour if you like a thicker stew.
Let it sit for 10 minutes before serving to let the flavors meld.

What to Avoid

Overcooking the vegetables: They should be soft but not falling apart.
Undercooking the beef: Make sure it’s fully browned before adding liquid.
Skipping seasoning layers: Season veggies, meat, and broth separately for depth.

Nutrition Facts

Servings: 6
Calories per serving: 340
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This stew is excellent for meal prep. It keeps in the fridge for up to 4 days and reheats beautifully on the stovetop or in the microwave. It also freezes well — just portion into containers, freeze, and thaw overnight before reheating. Add a splash of broth if needed when warming up.

How to Serve Ground Beef Veggie Stew

Serve hot in deep bowls with crusty bread, a sprinkle of fresh parsley, and maybe a little grated cheese on top. It’s also great over rice or mashed potatoes if you want something even heartier.

Creative Leftover Transformations

Shepherd’s Pie Base: Spoon into a baking dish, top with mashed potatoes, and bake.
Stuffed Bell Peppers: Fill halved peppers and bake until tender.
Savory Hand Pies: Use leftover stew as filling in puff pastry.

Additional Tips

Double the batch and freeze half for another week.
Add a bay leaf for extra aromatic flavor.
Boost the heat with red pepper flakes or a dash of hot sauce.

Make It a Showstopper

Serve in rustic bowls with a swirl of sour cream, fresh herbs on top, and a hunk of toasted sourdough on the side. A drizzle of olive oil over the top adds richness and shine.

Variations to Try

Mexican-Inspired: Add cumin, chili powder, and black beans.
Italian Style: Stir in oregano, basil, and a parmesan rind while simmering.
Spicy Kick: Use spicy sausage instead of ground beef.
Low-Carb: Swap potatoes for cauliflower chunks.
Creamy Version: Stir in a splash of cream or milk at the end.

FAQ’s

Q1: Can I make this in a slow cooker?
A1: Yes! Brown beef and sauté veggies first, then cook everything on low for 6–7 hours.

Q2: Can I freeze this stew?
A2: Absolutely. Just cool completely and freeze in airtight containers.

Q3: Can I use ground turkey instead?
A3: Yes — it’s leaner but still flavorful.

Q4: How do I thicken the broth?
A4: Simmer uncovered or stir in a tablespoon of flour with the beef.

Q5: Is it spicy?
A5: Not at all, but you can add chili flakes or hot sauce for heat.

Q6: Can I leave out the tomatoes?
A6: You can, but the flavor will be milder. Try beef stock and a splash of Worcestershire instead.

Q7: Can I use canned veggies?
A7: Fresh or frozen is better, but canned works in a pinch — just add later so they don’t get mushy.

Q8: Is it gluten-free?
A8: Yes, just make sure your broth and seasoning are gluten-free.

Q9: How long will it keep?
A9: Up to 4 days in the fridge or 2 months in the freezer.

Q10: Can I cook it in an Instant Pot?
A10: Yes — sauté first, then pressure cook on high for 15 minutes.

Conclusion

When you’re craving something hearty, healthy-ish, and full of comfort, this Ground Beef Veggie Stew delivers. It’s easy to throw together, loaded with flavor, and perfect for those nights when you want something that hugs you from the inside. Trust me, this one’s a keeper.

Ground Beef Veggie Stew