GROUND BEEF, POTATO & CARROT STEW
When you’re craving a warm, comforting homemade meal, this Ground Beef, Potato & Carrot Stew is an easy recipe that delivers plenty of flavor with simple, affordable ingredients. Savory ground beef, tender potatoes, sweet carrots, and aromatic seasonings simmer together in a rich tomato-beef broth to create a hearty dish the whole family can enjoy.
Unlike traditional beef stew, which requires chunks of beef and a longer cooking time, this ground beef version comes together more quickly while still offering the same cozy, satisfying flavors. The ground beef adds richness to the broth, while the potatoes make the stew filling and the carrots bring a natural sweetness.
Whether you’re preparing a weeknight dinner, feeding a hungry family, or looking for an easy meal to prepare ahead of time, this one-pot stew is a delicious choice.
WHY YOU’LL LOVE THIS GROUND BEEF STEW
- Quick and comforting: Ground beef cooks faster than large pieces of stew meat.
- Budget-friendly: Simple pantry ingredients create a filling meal without expensive cuts of meat.
- One-pot convenience: Everything cooks together in one pot, making cleanup easier.
- Rich homemade flavor: Garlic, onion, tomato paste, and beef broth create a savory base.
- Family-friendly: Mild seasonings and familiar vegetables make this recipe easy to enjoy.
- Perfect for leftovers: The flavors develop beautifully as the stew rests.
- Easy to customize: Add peas, corn, celery, beans, or your favorite herbs.
WHAT IS GROUND BEEF, POTATO & CARROT STEW?
Ground Beef, Potato & Carrot Stew is a hearty one-pot dish made with browned ground beef, diced potatoes, sliced carrots, onions, and a flavorful broth.
It combines the comforting qualities of traditional beef stew with the convenience of ground meat. Instead of waiting hours for beef cubes to become tender, you can prepare a satisfying dinner in about 45–55 minutes.
As the potatoes simmer, some of their starch naturally thickens the broth. The carrots soften and release their sweetness, while the ground beef adds savory flavor to every spoonful.
The result is a rustic, homemade stew that works well for lunch, dinner, and meal preparation.
INGREDIENTS YOU’LL NEED
FOR THE GROUND BEEF
- 1 pound ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Ground beef with approximately 85–90% lean meat works well for this recipe. It provides flavor without producing excessive grease.
FOR THE VEGETABLES
- 4 medium potatoes, peeled and cut into bite-sized cubes
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
Yukon Gold or red potatoes are excellent choices because they hold their shape during simmering. Russet potatoes can also be used if you prefer a thicker, softer stew.
FOR THE STEW BROTH
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon smoked paprika, optional
- 1 teaspoon soy sauce, optional
FOR THICKENING, IF NEEDED
- 1 tablespoon cornstarch
- 2 tablespoons cold water
FOR GARNISH
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper
- A little grated Parmesan cheese, optional
HOW TO MAKE GROUND BEEF, POTATO & CARROT STEW
STEP 1: PREPARE THE VEGETABLES
Wash and peel the potatoes and carrots.
Cut the potatoes into evenly sized cubes, approximately ¾ inch wide. Slice the carrots into rounds and dice the onion and celery.
Try to keep the potato pieces similar in size so they cook evenly.
Mince the garlic and set all the vegetables aside before beginning to cook.
STEP 2: BROWN THE GROUND BEEF
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it into small pieces with a wooden spoon.
Continue cooking until the meat is browned and no longer pink.
If there is a large amount of excess fat, carefully drain most of it, leaving a small amount behind for flavor.
For food safety, ground beef should reach an internal temperature of 160°F (71°C).
STEP 3: ADD THE ONION AND GARLIC
Add the diced onion to the browned beef.
Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30 seconds.
Stir in the paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Cooking the seasonings briefly with the beef helps release their aroma and distributes the flavor throughout the stew.
STEP 4: STIR IN THE TOMATO PASTE
Add the tomato paste to the pot.
Stir well and cook for 1–2 minutes.
This brief cooking step helps deepen the tomato flavor and gives the broth a richer color.
Add the diced celery and stir to combine.
STEP 5: ADD THE BROTH AND TOMATOES
Pour in the beef broth and add the diced tomatoes with their juices.
Stir in the Worcestershire sauce, dried thyme, smoked paprika if using, and soy sauce if desired.
Use your spoon to scrape up any browned bits from the bottom of the pot.
Add the bay leaf and bring the mixture to a gentle boil.
STEP 6: ADD THE POTATOES AND CARROTS
Stir the diced potatoes and sliced carrots into the broth.
Reduce the heat to medium-low and allow the stew to reach a gentle simmer.
Cover the pot partially with a lid and cook for approximately 25–30 minutes, stirring occasionally.
The vegetables should become fork-tender without completely falling apart.
If the stew becomes too thick before the vegetables are cooked, add a little extra broth or water.
STEP 7: ADJUST THE CONSISTENCY
Check the broth once the potatoes and carrots are tender.
For a thicker stew, mash a few potato pieces against the side of the pot and stir them into the liquid.
Alternatively, mix the cornstarch with cold water until smooth. Stir the slurry gradually into the simmering stew and cook for another 2–3 minutes.
If the stew is too thick, add a splash of beef broth until it reaches your preferred consistency.
STEP 8: TASTE AND SEASON
Remove the bay leaf.
Taste the stew and adjust the salt, pepper, and seasonings as needed.
For a deeper savory flavor, add a small splash of Worcestershire sauce. For a brighter finish, add a tiny splash of vinegar.
Allow the stew to rest for 5 minutes before serving so the flavors can settle.
STEP 9: GARNISH AND SERVE
Ladle the hot stew into bowls.
Sprinkle with chopped fresh parsley and freshly ground black pepper.
If desired, finish with a little grated Parmesan cheese.
Serve with warm bread, homemade biscuits, or a simple green salad for a complete and comforting meal.
TIPS FOR THE BEST GROUND BEEF, POTATO & CARROT STEW
BROWN THE BEEF PROPERLY
Allow the beef to develop some browned color before adding the vegetables and broth. Browning creates deeper flavor and makes the stew taste richer.
CUT THE VEGETABLES EVENLY
Uniform potato cubes and carrot slices cook more consistently and make the finished dish easier to serve.
CHOOSE THE RIGHT POTATOES
Yukon Gold potatoes offer a creamy texture while maintaining their shape. Russet potatoes release more starch and can naturally thicken the broth.
DON’T ADD TOO MUCH LIQUID AT ONCE
The vegetables release moisture during cooking, and the broth may reduce as the stew simmers. Start with the recommended amount and adjust if necessary.
SIMMER GENTLY
A gentle simmer allows the potatoes and carrots to soften without breaking apart too quickly.
LET THE FLAVORS DEVELOP
If you have time, let the finished stew rest for several minutes before serving. The broth will settle, and the flavors will become more balanced.
EASY VARIATIONS
GROUND BEEF STEW WITH PEAS
Add 1 cup of frozen peas during the final 5 minutes of cooking. They provide a little sweetness and a bright pop of color.
CHEESY GROUND BEEF STEW
Stir in ½ cup of shredded cheddar just before serving for a richer, cheesier variation. Keep the heat low and stir until melted.
SPICY GROUND BEEF STEW
Add ¼ teaspoon of cayenne pepper or a pinch of red pepper flakes with the other seasonings.
GARLIC HERB VERSION
Add extra garlic and use fresh thyme, rosemary, and parsley for a more aromatic stew.
GROUND BEEF AND SWEET POTATO STEW
Replace one or two regular potatoes with sweet potatoes. They bring natural sweetness that complements the savory beef.
MUSHROOM GROUND BEEF STEW
Add 8 ounces of sliced mushrooms after browning the beef. Cook until their moisture evaporates and the mushrooms begin to brown.
BEAN AND VEGETABLE STEW
Stir in a can of drained and rinsed kidney beans or white beans during the last 10 minutes of cooking for extra texture and a more substantial meal.
WHAT TO SERVE WITH GROUND BEEF, POTATO & CARROT STEW
This stew is filling enough to serve on its own, but simple sides can make dinner even more enjoyable.
- Crusty bread: Perfect for dipping into the tomato-beef broth.
- Garlic bread: Adds a savory, buttery side.
- Homemade biscuits: Soft biscuits are delicious alongside the rich stew.
- Fresh green salad: Provides a refreshing contrast to the warm, hearty dish.
- Steamed green beans: Add color and a light vegetable side.
- Cornbread: Its slightly sweet flavor complements the savory broth.
- Roasted broccoli: A simple side that adds texture and freshness.
- Dinner rolls: Ideal for family-style serving.
For a simple family dinner, serve a generous bowl of stew with crusty bread and a fresh salad.
HOW TO STORE LEFTOVER STEW
Allow the stew to cool slightly, then transfer it to airtight containers.
Refrigerate within 2 hours of cooking and store for 3–4 days.
When reheating on the stovetop, place the stew in a saucepan over medium-low heat. Stir occasionally and add a little broth or water if the mixture has thickened.
Heat until steaming hot throughout.
Individual portions can also be reheated in the microwave. Stir halfway through heating to help distribute the heat evenly.
CAN YOU FREEZE GROUND BEEF, POTATO & CARROT STEW?
Yes, this stew can be frozen for convenient future meals.
Let it cool, then transfer it to freezer-safe containers, leaving a little room at the top for expansion.
Freeze for up to 3 months for the best quality.
Thaw overnight in the refrigerator before reheating.
Potatoes can become slightly softer or grainier after freezing, particularly if they were cooked until very soft. For better texture, avoid overcooking the potatoes before freezing.
MAKE-AHEAD INSTRUCTIONS
This recipe is ideal for preparing ahead of time.
You can cook the entire stew a day in advance, cool it safely, and refrigerate it until needed. The flavors often become more developed overnight.
When ready to serve, reheat gently on the stovetop, adding a little broth if necessary.
For meal preparation, divide the cooled stew into individual containers. Pair each portion with bread or a side salad for an easy lunch or dinner.
COMMON MISTAKES TO AVOID
NOT BROWNING THE GROUND BEEF
Skipping the browning step can leave the stew with a less developed flavor. Give the beef enough time to brown before adding the liquid.
CUTTING THE POTATOES TOO LARGE
Large potato pieces may take longer to cook and can make the stew less convenient to eat. Keep the pieces reasonably uniform.
OVERCOOKING THE VEGETABLES
Potatoes and carrots should be tender but still hold their shape. Check them near the end of the cooking time.
USING TOO MUCH SALT
Beef broth, Worcestershire sauce, and soy sauce can all contain significant amounts of sodium. Taste the stew before adding extra salt.
THICKENING THE STEW TOO EARLY
Allow the vegetables to finish cooking before deciding whether the broth needs thickening.
FORGETTING TO REMOVE THE BAY LEAF
Remove the bay leaf before serving because it is not intended to be eaten.
FREQUENTLY ASKED QUESTIONS
CAN I USE GROUND TURKEY INSTEAD OF GROUND BEEF?
Yes. Ground turkey is a suitable alternative. Because it is usually leaner, you may want to add a little olive oil and use flavorful broth and seasonings to keep the stew satisfying.
WHICH POTATOES ARE BEST FOR THIS STEW?
Yukon Gold and red potatoes are excellent because they hold their shape while becoming tender. Russet potatoes work well if you prefer a thicker broth.
HOW DO I MAKE THE STEW THICKER WITHOUT FLOUR?
Mash a few cooked potatoes directly into the broth or use a small cornstarch slurry. Both methods can thicken the stew without adding flour.
CAN I MAKE THIS RECIPE IN A SLOW COOKER?
Yes. Brown the beef with the onion and garlic first for better flavor. Transfer everything to the slow cooker and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender. Cooking times vary, so check the potatoes as they cook.
CAN I USE FROZEN VEGETABLES?
Yes. Frozen peas, corn, and mixed vegetables work well. Add quick-cooking vegetables near the end so they retain their texture.
WHY DOES MY STEW TASTE TOO ACIDIC?
The tomatoes may be contributing too much acidity. Simmer the stew a little longer and taste again. A small amount of butter can soften the sharpness, while a tiny pinch of sugar can help balance it if necessary.
CAN I MAKE THIS STEW WITHOUT TOMATOES?
Yes. Omit the diced tomatoes and use additional beef broth. You can also add a little extra Worcestershire sauce and thyme for a more traditional savory flavor.
HOW DO I KNOW WHEN THE STEW IS READY?
The potatoes and carrots should be fork-tender, and the broth should have a rich, well-seasoned flavor. The ground beef should be fully cooked, reaching 160°F (71°C).
RECIPE CARD
GROUND BEEF, POTATO & CARROT STEW
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 50–55 minutes
Servings: 4–6
INGREDIENTS
- 1 pound ground beef
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, cubed
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14.5 ounces)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional
- Fresh parsley, for garnish
INSTRUCTIONS
- Heat a large pot over medium-high heat and brown the ground beef for 6–8 minutes.
- Drain excess grease if needed.
- Add the onion and cook for 3–4 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Stir in the tomato paste and cook for 1–2 minutes.
- Add the celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, and bay leaf.
- Stir in the potatoes and carrots.
- Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, until the vegetables are tender.
- If desired, add the cornstarch slurry and simmer for another 2–3 minutes.
- Remove the bay leaf and adjust the seasoning.
- Garnish with fresh parsley and serve hot.
NUTRITION INFORMATION
Nutritional values vary depending on the fat content of the ground beef, potato size, broth, and serving portions. For accurate information, calculate the recipe using the exact ingredients and brands used.
FINAL THOUGHTS
Ground Beef, Potato & Carrot Stew is a simple, hearty recipe that turns everyday ingredients into a comforting homemade dinner. The savory ground beef, tender potatoes, sweet carrots, and rich tomato-beef broth create a delicious combination that is perfect for busy weeknights and relaxed family meals.
Because it cooks in one pot and uses affordable ingredients, this stew is easy to prepare, customize, and enjoy throughout the week. Serve it with warm bread, save the leftovers for another meal, and keep this comforting recipe ready whenever you need a satisfying dinner.