One-Pot Ground Beef Stew

Ground beef stew is the weeknight hero of cold-weather cooking—hearty, affordable, and all made in one pot. This version is loaded with tender vegetables, seasoned ground beef, and a rich, savory broth thickened just right for dipping bread or filling bellies. It cooks in a fraction of the time compared to traditional beef stew but doesn’t skimp on comfort or flavor. It’s a go-to for busy families, chilly evenings, and anyone craving a cozy bowl of homemade goodness.

Why You’ll Love This Recipe

this recipe

• 💰 Budget-friendly — ground beef is cheaper than stew meat
• 🥔 One pot, minimal mess — fewer dishes, more flavor
• 🕒 Cooks in just over an hour — faster than classic stew
• 🍲 Hearty and satisfying — thickened broth and chunky vegetables
• 👩‍🍳 Foolproof method — great for beginner cooks

Ingredients

For the Stew

• 1 tbsp olive oil
• 1 lb ground beef (80/20 preferred)
• 1 large onion, diced
• 2 large carrots, chopped (½-inch pieces)
• 2 celery stalks, chopped
• 1 tbsp garlic, minced
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• ½ lb potatoes, cubed
• 2½ cups beef stock
• 1 tbsp Worcestershire sauce
• 1 packet brown gravy mix

For Thickening

• 2 tbsp all-purpose flour
• ½ cup water

Instructions

1. Brown the Ground Beef

1. In a large saucepan over medium-high heat, add ground beef
2. Break it up and cook until fully browned, about 6–8 minutes
3. Drain excess fat, transfer to a plate, and set aside

2. Sauté the Vegetables

1. In the same pot, heat olive oil
2. Add carrots, celery, and onion
3. Sauté for 8–10 minutes until slightly softened
4. Add garlic, thyme, and bay leaf, cook 1 minute until fragrant

3. Simmer the Stew Base

1. Stir in cubed potatoes, beef stock, and Worcestershire sauce
2. Bring to a boil, then reduce heat to a simmer
3. Add browned beef back into the pot
4. Cover and simmer for 25–30 minutes until potatoes are fork-tender

4. Thicken the Stew

1. Stir in brown gravy mix until dissolved
2. Mix flour and water to form a slurry
3. Stir slurry into bubbling stew, simmer 5–7 minutes until thickened
4. Remove thyme sprigs and bay leaf

5. Serve

• Ladle stew into bowls and serve hot
• Perfect with crusty bread, crackers, or biscuits

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 50–60 minutes
• Total Time: 65–80 minutes
• Servings: 4
• Skill Level: Medium

Nutrition Facts (Per Recipe – Approximate)

• Calories: 1450–1650
• Protein: 70–80g
• Fat: 80–95g
• Carbs: 85–100g

🥄 Want more protein? Stir in a can of drained beans during the last 10 minutes of cooking.

Tips & Variations

• Use 80/20 ground beef for the best flavor and texture
• Browning is key — don’t rush it! Let meat develop a nice crust
• Add vegetables in stages — potatoes and carrots first, celery and onion later
• No gravy mix? Use extra flour and salt to taste
• Swap it up — ground turkey or sausage work great too

FAQs

Can I make this ahead of time?

Yes! It tastes even better the next day after the flavors meld.

Can I freeze it?

Absolutely. Freeze cooled portions in airtight containers for up to 3 months.

What if I don’t have beef stock?

Use chicken stock, veggie broth, or water + bouillon cubes.

One-Pot Ground Beef Stew

This hearty ground beef stew is rich, flavorful, and budget-friendly—ready in just over an hour and made in one pot!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• **Stew**
• – 1 tbsp olive oil
• – 1 lb ground beef 80/20
• – 1 large onion diced
• – 2 large carrots chopped
• – 2 celery stalks chopped
• – 1 tbsp garlic minced
• – 2 sprigs fresh thyme or 1 tsp dried
• – 1 bay leaf
• – ½ lb potatoes cubed
• – 2½ cups beef stock
• – 1 tbsp Worcestershire sauce
• – 1 packet brown gravy mix
• **Thickening**
• – 2 tbsp all-purpose flour
• – ½ cup water

Equipment

• Large pot or Dutch oven
• Wooden spoon
• – Knife & cutting board
• Measuring cups & spoons

Method

 

1. Brown ground beef in a large pot. Drain and set aside.
2. Sauté carrots, celery, and onion in olive oil until softened.
3. Add garlic, thyme, and bay leaf. Cook 1 minute.
4. Stir in potatoes, beef stock, and Worcestershire. Bring to boil.
5. Add browned beef. Simmer covered 25–30 minutes.
6. Stir in gravy mix. Make slurry with flour + water. Add to stew.
7. Simmer 5–7 minutes until thickened. Remove bay leaf and thyme.
8. Serve hot with bread or crackers.

Notes

– Use 80/20 beef for best results
– Brown meat properly for maximum flavor
– Adjust thickness with extra slurry if needed

Conclusion

This ground beef stew is pure comfort food in a single pot—warm, rich, and ready to satisfy even the hungriest crowd. It’s a time-saving, budget-friendly take on a classic that doesn’t sacrifice taste. Make a big batch and enjoy leftovers all week, because it only gets better with time.