Ground Beef and Potato Stew is the ultimate comfort-food dinner for a cozy evening at home. Tender chunks of potatoes, savory ground beef, sweet tomatoes, green peppers, onions, and aromatic seasonings simmer together in a rich, flavorful broth. The result is a hearty one-pot meal that’s simple, satisfying, and packed with homemade flavor.
This classic-style stew is especially convenient for busy weeknights because the ingredients are affordable, easy to find, and require minimal preparation. Browning the ground beef first adds extra depth to the stew, while the potatoes slowly absorb the savory broth as they cook. Every spoonful delivers a delicious combination of tender vegetables, seasoned beef, and rich gravy.
Ingredients
- 1½ pounds ground beef
- 1½ pounds baby potatoes, quartered
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 medium tomatoes, diced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
How to Make Ground Beef and Potato Stew
- Prepare the Ingredients
Start by washing the potatoes thoroughly. If you’re using baby or small potatoes, you can leave the skins on for extra texture and flavor. Cut them into evenly sized quarters so they cook at the same rate.
Dice the onion and green bell pepper, chop the tomatoes, and mince the garlic. Having everything prepared before you begin makes the cooking process much easier.
- Brown the Ground Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon as it browns.
Cook until the beef is no longer pink and has developed some golden-brown edges. If there is excessive grease in the pot, carefully drain some of it while leaving enough behind to add flavor.
- Add the Vegetables
Add the diced onion and green bell pepper to the browned beef. Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
- Build the Stew
Stir in the tomato paste, diced tomatoes, paprika, Italian seasoning, thyme, salt, black pepper, and Worcestershire sauce.
Cook the mixture for about 2 minutes, stirring frequently. This short step allows the tomato paste and seasonings to develop a deeper flavor before the liquid is added.
- Add the Potatoes and Broth
Add the quartered potatoes to the pot and stir everything together.
Pour in the beef broth and add the bay leaf. The liquid should come close to covering the ingredients. If necessary, add a little extra broth or water.
Bring the mixture to a gentle boil.
- Simmer Until Tender
Once the stew begins to boil, reduce the heat to low and cover the pot partially with a lid.
Allow the stew to simmer for approximately 30–40 minutes, stirring occasionally. The potatoes should become fork-tender while the broth develops a rich, savory flavor.
Avoid boiling the stew too aggressively, as gentle simmering helps keep the potatoes intact and allows the flavors to blend properly.
- Finish and Serve
Remove the bay leaf and taste the stew. Adjust the salt and pepper according to your preference.
If you prefer a thicker stew, allow it to simmer uncovered for another 5–10 minutes. The broth will reduce slightly and become richer.
Sprinkle freshly chopped parsley over the top just before serving.
Serve the stew hot with crusty bread, biscuits, or a simple green salad.
Tips for the Best Ground Beef and Potato Stew
Brown the beef well. Don’t rush this step. Allowing the ground beef to develop some color creates a richer base for the stew.
Cut the potatoes evenly. Similar-sized pieces will cook more consistently and help prevent some pieces from becoming mushy while others remain firm.
Use a flavorful broth. Beef broth provides the foundation of the stew, so using a good-quality broth can make a noticeable difference in the final flavor.
Don’t overcook the potatoes. Start checking them after about 25–30 minutes. They should be tender enough to pierce easily with a fork but still hold their shape.
Adjust the consistency. For a soupier stew, add a little more broth. For a thicker, richer consistency, simmer uncovered toward the end of cooking.
Make-Ahead and Storage
Ground Beef and Potato Stew is an excellent make-ahead meal. In fact, the flavors can become even better after resting overnight.
Allow leftovers to cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, place the desired portion in a saucepan over medium-low heat and warm gently until heated through. Add a splash of beef broth or water if the stew has thickened too much in the refrigerator.
You can also freeze the stew, although the texture of the potatoes may become slightly softer after thawing. For best results, freeze cooled portions in airtight freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Serving Suggestions
This hearty stew is filling enough to serve as a complete meal on its own, but it pairs beautifully with simple sides. Serve it with crusty bread for soaking up the flavorful broth, steamed vegetables, a fresh green salad, or homemade biscuits.
For extra freshness, garnish each bowl with chopped parsley just before serving.
Why You’ll Love This Recipe
This Ground Beef and Potato Stew brings together everything you want in a comforting homemade dinner: tender potatoes, flavorful ground beef, aromatic vegetables, and a rich savory broth. It’s easy enough for a weeknight meal but hearty enough to satisfy the whole family.
With simple ingredients and a straightforward one-pot cooking method, this is the kind of recipe you’ll want to keep on hand whenever you’re craving a warm, filling, and delicious homemade dinner.