Simple Ground Beef Stew With Vegetables
A hearty, one-pot ground beef stew featuring potatoes and carrots in a rich beef stock, prepared in less than an hour.
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Instructions
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In a large Dutch oven over medium-high heat, brown 1 pound ground beef with 1 medium chopped onion until the beef is no longer pink and the onion is translucent, then drain excess fat.
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Add 1 pound cut potatoes, 2 sliced carrots, and 3 cups beef stock to the pan.
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Cover, reduce heat to low, and simmer for 20 minutes until the vegetables are tender.
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Whisk together 4 tablespoons all-purpose flour and 1/4 cup cold water until smooth.
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Stir the flour mixture into the stew, increase heat to medium-low, and cook uncovered for 2 to 3 minutes to thicken.
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Season with salt and pepper to taste, and garnish with 1 tablespoon chopped parsley if desired.