If you're looking for a hearty, cozy stew that's packed with flavor and so easy to make, this ground beef stew with fire-roasted tomatoes and big chunks of veggies is exactly what you need to warm up on a chilly day!
A Quick Overview
Okayyy, I'll admit it-I've never tried ground beef in a stew before, but OMG, I loved it! This stew is packed with so much amazing flavor, and since it's currently dumping snow outside (I'm literally wearing a sweater and a toque-yes, I'm Canadian, and we call them toques!), this cozy recipe is exactly what I need right now.
The big chunks of potato and carrots were perfect, and the peas? A must-have for that little pop of color and flavor. And can we talk about those fire-roasted tomatoes? They added such a smoky depth to the stew-it's a total game-changer. Oh, and I added just a teeny bit of sugar (trust me, it really helps cut the tanginess from the tomatoes without making it sweet!)-it's a little trick I'll be using every time now.
Plus, it's so easy to make! Just cook and crumble the ground beef in a big pot, sauté the veggies, and then toss in the rest of the ingredients and let it simmer for 20 minutes. This step is key because that's when all the flavors meld together and become pure magic. ? This stew is definitely going on repeat in my house-trust me, you need to try this one!?
Recipe Ingredients
- 1 lb lean ground beef
- ½ cup diced yellow onion
- 1 medium Yukon gold potato - chopped (about 1 ½ cups)
- 2 cups chopped carrots - peeled and quartered (about 3 large carrots)
- 2 cloves garlic - minced
- 2 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 14 oz canned fire-roasted diced tomatoes - with juices
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- ½ tsp granulated sugar
- 1 bay leaf
- ¾ cup frozen peas
Kitchen Equipment Used
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make This Ground Beef Stew
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a large pot, brown and crumble 1 lb ground beef over medium-high heat until it's fully cooked. Drain any excess grease.
TIP: I do this by folding a paper towel and swishing it around to soak up the grease, then just toss it in the garbage. Repeat with another paper towel if neccessary.
STEP 2: Add ½ cup diced yellow onion and 2 minced garlic cloves to the pot, cooking for another 2 minutes until the onion softens.
STEP 3: Now stir in 2 tsp Italian seasoning, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. Then toss in the chopped russet potato and 2 cups chopped carrots. Cook everything for 1 minute, stirring to coat.
STEP 4: Add 1 (14 oz) can of fire-roasted diced tomatoes (with juices) and 2 Tbsp tomato paste, stirring everything together.
STEP 5: Pour in 2 cups beef broth, 1 Tbsp Worcestershire sauce, ½ tsp granulated sugar, and drop in 1 bay leaf. Stir to combine, then cover the pot and let it simmer for 20 minutes.
STEP 6: After 20 minutes, add ¾ cup frozen peas and cook for an additional 5 minutes. Remove the bay leaf, give everything a final stir, and you're ready to serve!
Recipe Tips
- Make sure the potatoes and carrots are soft, but still a little firm when you poke them with a fork. They'll continue to soften a bit as the stew sits and don't want them too mushy!
- Want to take the flavor up a notch? Try browning the beef with a splash of Worcestershire sauce or balsamic vinegar-it adds this amazing umami kick.
- Feel free to mix up the veggies depending on what you have on hand-parsnips, celery or sweet potatoes would all work great in this stew.
How To Store Leftovers
- REFRIGERATE - Let the stew cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
- REHEAT - To reheat, simply warm in a pot on the stove over medium heat, stirring occasionally, until heated through. If it's too thick after refrigerating or freezing, just add a splash of broth to loosen it up.
- FREEZE - Yes, you can freeze this stew! Let it cool, then store it in an airtight, freezer-safe container or ziplock bag. It will last up to 3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight before reheating on the stove.
This stew is perfect for meal prep and gets better the next day, so it's a great dish to make ahead! ? Let me know if you have any other questions!
Ingredients
- 1 lb lean ground beef
- ½ cup diced yellow onion
- 1 medium Yukon gold potato - chopped (about 1 ½ cups)
- 2 cups chopped carrots - peeled and quartered (about 3 large carrots)
- 2 cloves garlic - minced
- 2 tsp Italian seasoning
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- 14 oz canned fire-roasted diced tomatoes - with juices
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups beef broth
- ½ tsp granulated sugar
- 1 bay leaf
- ¾ cup frozen peas
Instructions
- In a large pot, brown and crumble 1 lb ground beef over medium-high heat until it's fully cooked. Drain any excess grease.
- Add ½ cup diced yellow onion and 2 minced garlic cloves to the pot, cooking for another 2 minutes until the onion softens.
- Now stir in 2 tsp Italian seasoning, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. Then toss in the chopped russet potato and 2 cups chopped carrots. Cook everything for 1 minute, stirring to coat.
- Add 1 (14 oz) can of fire-roasted diced tomatoes (with juices) and 2 Tbsp tomato paste, stirring everything together.
- Pour in 2 cups beef broth, 1 Tbsp Worcestershire sauce, ½ tsp granulated sugar, and drop in 1 bay leaf. Stir to combine, then cover the pot and let it simmer for 20 minutes.
- After 20 minutes, add ¾ cup frozen peas and cook for an additional 5 minutes. Remove the bay leaf, give everything a final stir, and you're ready to serve!
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Fran says
Made it. Very good. My son ate it till it was gone! Will make again. Super easy and cheap.