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Ground Beef Stew

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This hearty Ground Beef Stew is filled with savory ground beef, tender potatoes, and carrots in a rich, thick homemade gravy. Dijon mustard and Worcestershire sauce add wonderful depth of flavor, making this an easy, comforting one-pot dinner without tomatoes or packaged gravy mix.
Ground Beef Stew with tender potatoes, sweet carrots, and savory ground beef in a rich, homemade gravy, finished with fresh parsley.
Servings: 6
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

For the Beef and Vegetables

  • 2 lb (900 g) ground beef
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 3 medium carrots sliced into thick rounds or half-moons
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 1 lb (450 g) potatoes, peeled and cut into bite-sized cubes

For the Gravy and Seasonings

  • 3 tbsp all-purpose flour
  • 3 cups unsalted beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp fine salt plus more to taste
  • Black pepper to taste
  • 1-2 tbsp fresh parsley chopped, for garnish

Instructions

  • Brown the ground beef. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 8–10 minutes, breaking it into small crumbles as it browns. Season with 1 teaspoon of salt and black pepper. Drain any excess grease if needed.
  • Cook the vegetables. Reduce the heat to medium. Add the butter, chopped onion, sliced carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
  • Add the flour. Sprinkle the flour evenly over the beef and vegetables. Stir well until everything is lightly coated, then cook for 1–2 minutes to remove the raw flour taste.
  • Make the gravy. Gradually pour in the beef broth, stirring well to prevent lumps and scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and Worcestershire sauce until combined.
  • Add the potatoes and seasonings. Add the diced potatoes, sweet paprika, dried thyme, and bay leaf. Stir gently to combine and bring the stew to a gentle simmer.
  • Simmer until tender. Reduce the heat to low, cover, and simmer for 35–40 minutes, or until the potatoes are fork-tender. Stir gently every 7 minutes, scraping the bottom of the skillet to prevent the thick gravy from sticking. Cooking time may vary depending on the potatoes.
  • Finish and serve. Remove the bay leaf and taste the gravy, adding a little more salt and black pepper if needed. If the gravy is too thick, stir in a splash of warm beef broth. Let the stew rest for 5 minutes, then sprinkle with freshly chopped parsley and serve warm.

Notes

  • Flour: Use 3 tablespoons for a thick but spoonable gravy. The original batch was made with 4 tablespoons, which produced a thicker result.
  • Potatoes: Cut into evenly sized pieces for consistent cooking. Depending on the variety, they may need 35–40 minutes to become fork-tender.
  • Gravy consistency: Stir the stew regularly while simmering. If the gravy thickens too much before the potatoes are tender, add a splash of warm beef broth.
  • Seasoning: The recipe starts with 1 teaspoon of salt added to the beef. Taste the finished stew before adding more, especially if using salted broth.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of beef broth if needed, until thoroughly heated to 165°F (74°C).
Ground Beef Stew with tender potatoes, sweet carrots, and savory ground beef in a rich, homemade gravy, finished with fresh parsley.
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