Beef stew is made even easier by using ground beef. Our signature blend of spices and Worcestershire sauce give our beef stews amazing flavor and use simple, pantry ingredients.
This recipe is based on our famous Old Fashioned Beef Stew that always receives rave reviews!
Why Our Recipe
- An easy, budget-friendly version of a classic beef stew.
- Our unique blend of allspice, paprika, and Worcestershire sauce gives this stew a standout flavor you won’t forget!
- Make this one-pot meal even easier with a slow cooker option!
If you’ve got an excess of ground beef in your freezer, use it in a stew and make a warm, home-cooked meal! Ground beef is a great protein option, known for being budget-friendly, but that doesn’t mean you have to compromise on taste. Even though this ground beef is thrown in a stew, you still get the flavor and texture from the browning of the meat that shines through. When seasoned right, you get juicy, flavorful meat that will become your weeknight recipe go-to.
Ingredient Notes
- Ground Beef: Opt for ground beef with at least 80/20 fat content or leaner to avoid excess grease.
- Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
- White Onion: White onions have a sharper flavor, but yellow onions also work.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Red Potatoes: Ideal for stews as they hold their shape well when cooked. If unavailable, Yukon Gold potatoes are a great substitute.
- Carrots: Baby carrots work too, just cut them into smaller pieces for even cooking.
- Beef Broth: Choose a good-quality, low-sodium beef broth to create a flavorful stew base.
- Tomato Paste: This thickens the stew and adds a concentrated tomato flavor.
- Worcestershire Sauce: Soy sauce with a tiny amount of vinegar can be used instead.
- Granulated Sugar: A small amount balances the acidity and enhances the overall flavor.
- Allspice: A single spice derived from a berry (not a spice mix), it adds a warm, unique note that’s the secret to this recipe.
- Cornstarch: Whisking it with water creates a slurry that thickens up your chili.
Ground Beef Options
We recommend using 80/20 ground beef for this recipe. The extra fat enhances the flavor of the stew.
If you prefer a leaner option, such as 90/10, that works too. You could even try ground turkey or chicken for a lighter twist, but keep in mind the flavor will be a bit different.
Keep in mind that using ground beef with a higher fat content will produce more grease, which you’ll need to spoon out to keep your stew from becoming too greasy.
Cornstarch Slurry
A slurry is a mixture that is made of a liquid and cornstarch, used to thicken soups and stews. They are most commonly made by whisking water, beef broth, or another liquid together with the cornstarch, before adding it to a soup, stew or dish that requires thickening. Much like a roux that is used to thicken gravy or soup, a slurry is made and then gradually added to the dish.
The reason you don’t want to add cornstarch directly to a dish or pot is because it won’t incorporate properly and clumps will form. The water or liquid ushers the cornstarch into the fluid gradually enough for it to incorporate before it clumps.
Slow Cooker Instructions
In a skillet over medium-high heat, add ground beef and brown well all over. Remove the meat to a plate and drain if needed then transfer the browned meat to a slow cooker.
In a small bowl, whisk together 1/4 cup of cold water and 2 tablespoons of cornstarch to make a slurry.
Add all remaining ingredients, including the slurry, to the slow cooker.
Set the slow cooker on high for 3-4 hours or low for 6-8 hours until the meat and vegetables are tender to your liking.
Storage & Reheating Instructions
Cool the stew to room temperature before transferring it to containers for storage.
Refrigerate in an airtight container for 3 to 4 days.
To freeze, transfer to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze for up to 3 months.
Reheat on the stove over medium heat, adding a little water or broth if necessary to adjust consistency.
Reheat in the microwave in 30-second increments, stirring in between each for even heating.
