Grandma’s Ground Beef Stew is a comforting, hearty dish packed with tender ground beef, soft potatoes, carrots, and rich, flavorful broth. It’s the kind of stew that wraps you in a warm hug on a chilly day, with its simple, home-cooked goodness shining through each bite.
I always think of cozy family dinners whenever I make this stew. The smell of simmering beef and vegetables fills the house and brings back memories of grandma stirring the pot while sharing stories. I like to add a sprinkle of fresh parsley on top for a touch of color and brightness—it makes the stew feel extra special and fresh.
My favorite way to serve this stew is with a slice of crusty bread on the side, perfect for soaking up every last bit of the tasty broth. It’s an easy dish that feels like you spent hours cooking, but really comes together quickly. This stew is one of those meals everyone at the table loves, and I find myself making it again and again when I want something cozy and satisfying.
Key Ingredients & Substitutions
Ground Beef: This stew shines with regular ground beef, but you can use lean ground turkey or chicken for a lighter option. I like to drain excess fat after browning to keep the stew hearty but not greasy.
Potatoes: Yukon Gold or red potatoes hold their shape well during simmering. If you want a softer texture, go for russets. Sweet potatoes also add a nice twist and subtle sweetness.
Carrots & Celery: These add natural sweetness and crunch. If you don’t have celery, green beans or bell peppers make good stand-ins. Fresh over frozen keeps the stew freshest.
Cheddar Cheese: Sharp cheddar adds a nice tangy contrast. You can swap with Monterey Jack or mozzarella if you prefer a milder taste. Adding cheese on top before serving melts into creamy goodness.
How Do You Make Sure the Vegetables Stay Tender but Not Mushy?
It’s all about timing and heat control. Here are my tips:
- Dice veggies evenly so they cook at the same rate.
- Add potatoes and carrots early enough to soften but keep shape—typically a 30-40 minute simmer works well.
- Keep simmering on low heat, covered, to gently cook without breaking veggies apart.
- Check veggies with a fork near the end. They should be tender but not falling apart.
Following these steps keeps each bite satisfying, with soft but firm vegetables in every spoonful.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and is great for simmering the stew.
- Knife and cutting board – for chopping onions, carrots, potatoes, and celery easily and safely.
- Wooden spoon or spatula – perfect for stirring the beef and vegetables without scratching your pan.
- Measuring spoons and cups – to measure seasonings, broth, and other ingredients precisely.
- Oven-safe bowls and a broiler – for melting the cheese on top of the stew after cooking.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner stew that still tastes great.
- Add a splash of Worcestershire sauce or hot sauce for extra depth and flavor.
- Stir in frozen peas or corn near the end for a burst of color and sweetness.
- For a smoky touch, sprinkle with a pinch of smoked paprika or add a few drops of liquid smoke during cooking, especially good if using chicken or turkey.
Grandma’s Ground Beef Stew
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 cup celery, diced
- 1 can (14.5 oz) diced tomatoes
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 cup shredded cheddar cheese (for topping)
- 2 tbsp vegetable oil or olive oil
- Optional: 1 bay leaf for added flavor
How Much Time Will You Need?
This stew takes about 15 minutes to prepare and brown the beef and veggies, plus around 35 minutes of gentle simmering to let the flavors blend and vegetables soften. You’ll also need a few minutes for melting the cheese on top before serving. Overall, plan for about 50 minutes to a little under an hour from start to finish.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat the oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. If there’s a lot of fat, drain some off to keep the stew from being greasy.
2. Cook the Onion and Garlic:
Add the diced onion to the pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook it for another minute until fragrant, stirring often to prevent burning.
3. Add the Vegetables:
Mix in the diced carrots, potatoes, and celery. Cook everything together for about 3-5 minutes, stirring now and then to start softening the veggies.
4. Combine Tomatoes, Broth & Seasonings:
Pour in the diced tomatoes with their juice, beef broth, and tomato paste. Stir well to combine. Season the stew with thyme, parsley, paprika, salt, and black pepper. If using, toss in the bay leaf for extra flavor.
5. Simmer the Stew:
Bring the mixture up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the stew tastes rich and flavorful.
6. Final Touches and Cheese Topping:
Remove the bay leaf if you added one. Taste and adjust salt or pepper if needed. Transfer the stew to oven-safe bowls or keep it in the pot. Sprinkle shredded cheddar cheese evenly over the top.
7. Melt the Cheese:
Preheat your broiler. Place the bowls under the broiler for 2-3 minutes, watching closely to melt the cheese until bubbly and golden. You can also cover the pot with a lid and let the cheese melt if you prefer not to broil.
8. Serve and Enjoy:
Garnish with a sprinkle of fresh parsley for a splash of color and fresh flavor. Serve the stew hot with crusty bread or rolls to soak up all the yummy juices.
Can I Use Frozen Ground Beef for This Stew?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and keeps the texture nice.
Can I Make Grandma’s Ground Beef Stew Ahead of Time?
Absolutely! The flavors often taste even better after resting. Make the stew a day ahead, store it in the fridge, and gently reheat on the stove before serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat until warmed through, stirring occasionally.
What Can I Use Instead of Cheddar Cheese?
If you don’t have cheddar, try Monterey Jack, mozzarella, or a blend of your favorite melting cheeses. Each will add a delicious gooey topping to this comforting stew.