Dutch Oven Ground Beef Stew
Transform humble ground beef into rich, savory stew with our Dutch oven recipe. Fork-tender vegetables in thick gravy - budget-friendly comfort in every bite!
Ingredients
- 3 lbs lean ground beef
- 1 cup yellow onion diced
- 1 cup celery 3 ribs, diced
- 1 ½ cups carrots about 4, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic or 1 tablespoon fresh, minced
- 1 ½ teaspoons thyme
- 1 teaspoon paprika
- 3 tablespoons Worcestershire sauce
- 6 cups beef broth
- 4 large russet potatoes cubed
- 1 lb green beans trimmed
- 2 bay leaves
- 6 oz tomato paste
- 1 cup peas
- 2 tablespoons fresh parsley chopped
- 1 tablespoon balsamic vinegar optional
Instructions
- Heat the Dutch oven over medium-high heat. Crumble in the ground beef and cook until browned, breaking up any large clumps. Drain any excess grease.
- Add the onions, celery, and carrots to the pot. Cook until softened, about 5 minutes.
- Stir in the salt, pepper, garlic, thyme, paprika, Worcestershire sauce, and balsamic vinegar (if using).
- Add the potatoes, green beans, broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the tomato paste and 1 cup of the broth until smooth.
- Stir the tomato paste mixture into the stew.
- Add the peas and parsley. Simmer for 5-10 minutes more.
- Remove from heat and serve hot.