This one-pot ground beef vegetable stew is the kind of cozy meal that fills your kitchen with the best comfort-food smell. It’s rich, savory, and packed with tender potatoes, sweet carrots, peas, and a tomato-based broth that tastes like it simmered all day—without the long cooking time. If you need a budget-friendly dinner that feeds a family and reheats like a dream, this is it.
Unlike traditional beef stew that uses chunks of meat, this version uses ground beef, so it cooks faster while still delivering that hearty, satisfying texture. Everything is made in one pot, which means less cleanup and more flavor, because the browned beef and onions create a delicious base for the sauce. Serve it with bread, rice, or a simple salad and you’ve got a complete meal that works for busy weeknights, meal prep, and cold-weather dinners.
Why You’ll Love This Ground Beef Stew
- One-pot recipe with simple ingredients
- Hearty and filling with potatoes and vegetables
- Quick to cook compared to classic stew
- Great for meal prep and leftovers
- Family-friendly flavor that kids enjoy
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14–15 oz) diced tomatoes
- 3 cups beef broth (or water + bouillon)
- 3 medium potatoes, peeled and diced
- 2–3 carrots, sliced
- 1 cup peas (frozen is fine)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1 bay leaf (optional)
- 2 tablespoons oil (only if beef is very lean)
Optional thickener:
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Optional add-ins:
- 1 cup green beans
- 1/2 cup corn
- 1 teaspoon Worcestershire sauce for deeper flavor
How to Make One-Pot Ground Beef Vegetable Stew
- Brown the ground beef
Heat a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. - Cook onion and garlic
Add chopped onion to the beef and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds. - Build flavor with tomato paste and spices
Stir in tomato paste, paprika, thyme, salt, and pepper. Cook 1 minute to deepen the flavor. - Add broth, tomatoes, and vegetables
Pour in diced tomatoes and beef broth. Add potatoes and carrots. Stir well, bring to a simmer, then reduce heat to low. - Simmer until tender
Cover and simmer 20–25 minutes until potatoes and carrots are fork-tender. Stir occasionally. - Add peas and finish
Stir in peas and cook 3–5 minutes. If you want a thicker stew, add the cornstarch slurry and simmer 2 minutes. - Serve
Remove the bay leaf (if used) and serve hot.
Tips for the Best Flavor
- Brown the beef well to build a rich base.
- Tomato paste is important—it adds depth and makes the stew taste slow-cooked.
- Cut potatoes evenly so they cook at the same speed.
- Add peas at the end so they stay bright and sweet.
- Taste and adjust—a small splash of Worcestershire sauce can boost savory flavor.
Serving Ideas
This stew is delicious with:
- crusty bread or garlic bread
- rice or couscous
- mashed potatoes (extra comfort!)
- a side salad for freshness
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of broth or water. This stew also freezes well for up to 2 months—thaw overnight in the fridge and reheat gently.
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