Grandma's Ground Beef Stew

4.76 from 29 votes

Grandma's Ground Beef Stew is a family recipe of a simple and hearty beef stew, where stew meat is replaced with ground beef.

Prep Time20

Cook Time1

Total Time1

Course: Beef, Entree, Soup and Stew

Cuisine: American

Servings: people

Calories: 290kcal

Author: NicholeL

Ingredients

1 lb ground beef
1 tbsp olive oil
2 large carrots peeled and cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
1 large onion chopped
½ lb potatoes cut into bite sized pieces
1 tablespoon garlic minced
1 large bay leaf
2 sprigs fresh thyme
2 ½ cups beef stock
1 tablespoon Worcestershire sauce
1 packet brown gravy mix
2 tablespoon all purpose flour
½ cup water

Instructions

Add the ground beef to a large saucepan over medium high heat. Cook, crumbling until browned and cooked through. Drain the grease and transfer the meat to a paper towel lined plate. Set aside.
Add the olive oil to the saucepan along with the carrots, celery and onions. Cook for 10 minutes, stirring occasionally, until vegetables are just starting to soften.
Add the garlic, thyme, bay leaf, salt and pepper and stir to combine. Cook another minute.
Then add in the potatoes, beef stock and Worcestershire sauce. Bring to a boil and let boil 5 minutes.
Then reduce to a simmer. Add the ground beef back to the pot, stir and cover. Simmer for 25-30 minutes or until vegetables are fork tender.
Stir in the gravy packet until dissolved and mixture begins to thicken. If it is not thick enough, whisk together the all purpose flour and water in a small bowl to form a slurry. Stir into the pot and cook for 5-7 minutes more until it reaches you desired thickness.
Remove the bay leave and thyme sprigs. Divide stew into bowls and serve with crackers, biscuits, buttered bread, etc.

Notes

Beef Stock: you may need 2 or 3 cups of stock. You'll want enough to just cover the potatoes when they're added to the pot. Too much stock will take longer to cook down and you'll end up with more of a soup than a stew.

Nutrition