Hearty, Herbed Ground Beef Stew
Perfect for a chilly winter day, the spices and herbs in this recipe combine to create the most flavorful stew! This hearty dish is easy to prep and it will have your whole family coming back for seconds!
I use ground beef instead of (traditional) beef chuck because when I first created this recipe, that’s all I had on hand! I found that by sautéing the beef over low-medium heat and then letting it simmer in the broth, herbs, and tomato mixture, it was incredibly tender and flavorful. Note that I don’t add flour to this recipe as most traditional stews require because I find the thickness to be enjoyable as is; feel free to add 1 tbsp. flour if you prefer a thicker stew.
What You’ll Need:
1 lb. lean ground beef
1 sweet yellow onion, chopped finely
3 cups marble potatoes, chopped in half
5 large carrots, peeled and chopped
1 6 oz. can tomato paste
1 14 oz. can garlic stewed or diced tomatoes
4 cups low-sodium beef broth
1 cup frozen peas
2 cloves garlic, minced
2 teaspoons dried oregano
2 tablespoons dried basil
1 teaspoon dried rosemary
1 tablespoon paprika
½ teaspoon cayenne pepper
1 tablespoon celery seed
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon parsley
Salt and pepper to taste
Parsley for topping
Heat olive oil over a large sautéing pan. Add in minced garlic and chopped onion to caramelize. Cook over medium heat for 2-3 minutes, then add in ground beef and cook. Remove from heat when cooked.
In a slow cooker, combine the remaining ingredients: broth, tomato paste, canned tomatoes, vegetables, seasonings, and cooked beef. Turn to low and cook for 6-7 hours or high for 4-5 hours.
Top with parsley just before serving and enjoy!