Ingredients
1 lb ground beef
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 medium potatoes, diced
3 cups beef broth
1 cup diced tomatoes (canned)
1 tsp dried thyme
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp all-purpose flour (for thickening)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up into crumbles, until no pink remains, about 5–7 minutes. Drain excess grease and set beef aside.
2. In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened.
3. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute.
4. Add beef broth, diced tomatoes, potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine.
5. Return ground beef to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until vegetables are tender.
6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.
Notes
For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 5 minutes.
Substitute ground beef with stew meat for a chunkier texture, but increase cooking time by 15 minutes.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg