Classic Hearty Beef Stew with Potatoes and Carrots
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced into rounds
- 2 medium potatoes, cut into 1-inch cubes
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the carrots and potatoes. Cook for 2 minutes to coat them with the meat juices.
- Pour in the diced tomatoes with their juice, beef broth, thyme, and Worcestershire sauce. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the potatoes and carrots are tender.
Notes
Let the stew rest for 5 minutes before serving so the broth thickens slightly. If you prefer a thicker consistency, mash a few potato pieces against the side of the pot near the end of cooking. Leftovers store well in the fridge for up to 3 days and reheat easily on the stove with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board