Ground Beef Stew

Name: Ground Beef Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 lbs ground beef (lean); 1 cup onion (diced); 1 cup celery (3 ribs; diced); 1 ½ cups carrots (about 4; diced); 1 tsp salt; 1 tsp pepper; 1 tsp granulated garlic (1 tbsp fresh; minced); 1 ½ tsp thyme; 1 tsp paprika; 3 tbsp Worcestershire sauce; 6 cups beef broth; 4 russet potatoes (large; cubed); 1 lb green beans (trimmed); 2 bay leaves; 6 oz tomato paste; 1 cup peas; 2 tbsp fresh parsley (chopped)

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Hearty, budget-friendly, and made entirely in one pot, this Ground Beef Stew delivers big flavor without a long ingredient list or all-day cook time. Sometimes called hamburger stew or even “poor man’s stew,” it’s a simple dish that stretches a pound of ground beef into a rich, satisfying dinner.

Simmered in a trusty Dutch oven, it develops deep, savory flavor while giving you steady, even heat, whether you’re cooking on the stovetop, finishing in the oven, or letting it bubble away over a campfire. If you love cooking easy Dutch oven meals, try this Dutch oven corned beef and cabbage recipe next!

A bowl of ground beef stew in a white bowl served with a buttered biscuit.

Quick Look at This Recipe

✅ Recipe Name: Ground Beef Stew aka Poor Man's Stew and Hamburger Stew
🕒 Ready In: 30 minutes
👪 Serves: 8
🥣 Main Ingredients: Ground beef, yellow onion, carrots, celery, potatoes, green beans, frozen peas, beef broth, tomato paste, Worcestershire sauce, thyme, paprika, and bay leaves.
📖 Dietary Info: Classic comfort food made with simple, whole ingredients. Naturally dairy-free and easy to adjust for gluten-free depending on your thickener choice.
⭐ Why You'll Love It: It’s hearty, budget-friendly, and made in one Dutch oven for deep, slow-simmered flavor without the long cook time.

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Why You’ll Love This Ground Beef Stew

Steady Dutch oven simmer: What makes this one work so well is the steady, even heat that concentrates the broth without constant stirring or babysitting.
Deep, rich flavor: As it gently bubbles, the cast iron helps develop savory depth that tastes like it cooked all day.
Faster than traditional stew: No tough chunks of stew meat to tenderize.
One-pot simplicity: Everything cooks together in one Dutch oven, making cleanup easy whether you’re at home or cooking outdoors. Just like this easy beef stroganoff recipe.

Jump to:

Quick Look at This Recipe
Why You’ll Love This Ground Beef Stew
What You’ll Need
How to Make Ground Beef Stew in a Dutch Oven (Step-by-Step)
How to Thicken It (Pick One)
Substitutions and Variations
What to Serve with Ground Beef Stew
Leftovers, Storage & Freezing
Dutch Oven Notes (Kitchen vs Camping)
Ground Beef Stew FAQs
More Ground Beef Dutch Oven Recipes
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What You’ll Need

Ingredients to make ground beef stew in a Dutch oven.

Key Ingredients

Ground Beef: We recommend using lean ground beef which cooks off less grease. If you are using a less lean ground meat, you may want to drain off any excess grease after browning it.
Broth: Use low-sodium beef broth or stock to avoid making your ground beef stew too salty. If using regular broth, be sure to taste before adding additional salt.
Tomato paste: Helps thicken the broth while also increasing the depth of flavor.
Thyme: For that classic stew flavor you expect, that's both earthy and savory. Dried thyme works beautifully here since it holds up well to longer simmering.
Paprika: This spice brings gentle warmth and depth without making the stew spicy. Regular paprika adds color and mild sweetness, while smoked paprika gives a subtle campfire-style smokiness that works especially well if you’re cooking outdoors.
Worcestershire Sauce: A splash adds umami richness and boosts the beef flavor without overpowering the stew. It helps round out the broth and makes it taste as if it simmered much longer than it did.

Best Potatoes and Vegetables for Holding Shape

When you’re simmering stew in a Dutch oven, you want vegetables that soften beautifully without turning to mush. These hold their structure while still soaking up all that savory broth.

Yellow Onion: Yellow onions mellow as they cook, adding natural sweetness and depth to the broth.

Celery: Celery adds subtle earthiness and aroma that gives stew its signature “slow-cooked” flavor.

Carrots: Carrots bring color and slight sweetness that balances the savory beef. Cut into thicker slices or chunks so they hold their shape through simmering instead of getting overly soft.

Potatoes: For the best texture, use Yukon gold potatoes if you want creamy centers that still hold together, or red potatoes for firmer pieces that stay intact. Russets will break down more and naturally thicken the broth — which can be great if you prefer a heartier, thicker stew.

Green Beans: Fresh green beans hold up well in stew and add a little bite. If using frozen green beans, add them during the last 10–15 minutes of cooking to prevent over-softening.

Frozen Peas: Frozen peas are perfect for stew because they’re picked and frozen at peak freshness.

For the full list of ingredients and quantities of each one, see the recipe card.

How to Make Ground Beef Stew in a Dutch Oven (Step-by-Step)

Ground beef browning in a Dutch oven partially cooked.

Step 1: Brown the meat. Cook the ground beef over medium-high heat. Once it's about halfway done, drain any renderings or excess fat. If you're using super lean ground beef, you may need to use a bit of olive oil while browning.

The seasonings have been added to the mixed meat and vegetables.

Step 2: Add some vegetables. Stir the onions, carrots, and celery into the meat. Then add the salt, pepper, garlic, thyme, paprika, and Worcestershire sauce. Resume cooking on medium-high heat until the ground beef has cooked through.

Green beans and potatoes tossed into the dutch oven.

Step 3: Add potatoes. Toss in the potatoes and green beans. If you're using canned or frozen green beans, wait to add them when you add the peas.

Broth being added to dutch oven of meat and vegetables.

Step 4: Add broth. Pour in the beef broth and stir it well. Toss in a bay leaf or two and bring the stew up to a low simmer.

Tomato paste and broth have been whisked together in a small glass bowl.

Step 5: Make tomato mixture. Place the tomato paste in a small bowl. Remove between a half and a full cup of warm broth from the stew and mix it into the tomato paste. Cook for at least 10 minutes, stirring occasionally, to allow the seasonings to meld and the vegetables to cook.

Tomato paste being stirred into the stew.

Step 6: Add tomato mixture. Once the vegetables have softened, especially the potatoes, green beans, and carrots, reduce the heat to medium, and slowly stir in the tomato paste.

Step 7: Add the peas. After the tomato paste has been fully incorporated into the stew, gently mix in the peas and parsley. Bring the stew back up to a low simmer and allow it to cook for about 10 minutes more or until all the vegetables are fork-tender and the stew has reached the desired thickness.

The ground beef stew is done and ready to be served.

Step 8: Serve. Remove the stew from the heat and serve it up with these old-fashioned buttermilk biscuits or rolls.

How to Thicken It (Pick One)

A good ground beef stew should be hearty and spoon-coating — not watery, not gluey. Here are three reliable ways to thicken it, depending on the texture you want and how you plan to serve or store it.

Tomato Paste (Used in This Recipe): Tomato paste thickens the stew naturally as it cooks down, adding richness and deep savory flavor at the same time. It creates a smooth, cohesive broth without extra steps and reheats beautifully without separating. Choose this method when you want balanced flavor and a stew that thickens as it simmers.
Mash Some Potatoes: Mashing some potatoes after they're cooked releases their natural starch, creating a heartier, rustic texture. This method keeps the ingredient list simple and reheats very well, though it will make the stew thicker overall. Choose this when you prefer an old-fashioned, cozy consistency.
Cornstarch or Flour Slurry: A slurry thickens the stew quickly and creates a more pronounced, gravy-like texture. It’s a good option if you want noticeable thickness right before serving, but cornstarch can thin slightly when reheated and flour can dull flavor if overused. Choose this when you need a fast, last-minute thickening solution.

Substitutions and Variations

Swap the Meat: For a leaner ground meat stew, you can use ground turkey or ground chicken.
Vegetables: Omit anything you don't like from our original recipe and swap in parsnips, turnips, corn, or mushrooms. We used all fresh vegetables except for the peas, which were frozen. However, use whatever is most convenient for you: fresh, canned, or frozen.
Broth: Granulated beef bouillon and water are perfect if you don't have broth or stock. You can also swap in 2 packets of brown gravy mix, tomato sauce, or even condensed tomato soup to make a delicious base for this stew.
Tomatoes: Add in some canned tomatoes for a slightly different texture. This can be a great way to infuse more tomato flavor, especially if you don't have tomato paste and are using one of the other methods for thickening.

Dutch oven ground beef stew garnished with fresh parsley is ready to be served.

What to Serve with Ground Beef Stew

This stew is hearty enough to stand on its own, but the right side makes it feel like a feast!

Serve it with a slice of warm, sweet cornbread or creamed corn cornbread to soak up every last bit of savory broth.

For something extra cozy, ladle the stew over mashed potatoes or even cooked white rice to stretch it even further. It’s also great spooned over egg noodles if you want a heartier, almost stroganoff-style dish.

And if you’re feeding a crowd? Set it up buffet-style with Dutch oven bread, our simple slaw recipe, skillet fried potatoes, and maybe even shredded cheddar on the side for a build-your-own bowl situation.

Leftovers, Storage & Freezing

Ground beef stew might be even better the next day once the flavors have had time to settle and deepen.

Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much after chilling, just add a splash of broth or water to loosen it back up.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Dutch Oven Notes (Kitchen vs Camping)

Cut the Vegetables Evenly. Similar-sized chunks ensure everything cooks at the same rate, so you don’t end up with mushy carrots and undercooked potatoes.
Simmer Uncovered: If the broth feels a little thin at the end of cookng, remove the lid for the last 10–15 minutes to naturally concentrate and thicken the stew without adding anything extra.
Camping Adjustments:
- Add the tomato paste directly to the pot, and stir well to make sure it has been thoroughly mixed into the stew. You don't want it to stay in a clump.
- Prep all your vegetables and brown the meat ahead of time. Wait to cut the potatoes so they don't turn brown.
- Use water and granulated bullion instead of broth so you have less things to carry. Just be sure to taste it before you add additional salt.

I partnered with Smithey, a US-made cast iron company, to bring you this recipe. They sent me this 7.5-quart Dutch oven to try out. And it came engraved with Dutch Oven Daddy on the bottom. How cool is that?!

Once I had my hands on this Dutch oven, I knew making a hearty beef stew was the perfect recipe to break this bad boy in! And I was right, it was perfect. Get your own with free engraving, when you use my checkout code, DOD at checkout.

Close up of the lid of a Smithey Dutch oven.

Ground Beef Stew FAQs

How can I make ground beef stew thicker without using tomato paste?

To thicken ground beef stew, you can whisk flour with cold water to make a slurry and stir it in at the end, letting it simmer a few minutes to cook off the raw taste. For a richer, gravy-like texture, cook equal parts butter and flour into a light roux before adding it to the stew. Cornstarch mixed with cold water is another quick option that thickens fast and gives a glossy finish, though it may thin slightly when reheated. For a rustic method, mash a few cooked potatoes back into the pot. The natural starch thickens the broth and reheats especially well.

Why does my ground beef stew taste bland?

Ground beef stew usually tastes bland for two reasons: not enough salt or not enough flavor development. Make sure you brown the beef deeply instead of just cooking it through as that caramelization builds richness. Taste and adjust salt at the end, since potatoes absorb seasoning as they cook. A splash of Worcestershire sauce, an extra pinch of thyme, or simmering uncovered a few minutes longer can also concentrate and boost the flavor.

What vegetables work best in ground beef stew?

In this recipe, yellow onion, celery, carrots, potatoes, green beans, and frozen peas give you the perfect balance of flavor and texture. You can easily substitute or add other sturdy vegetables that handle simmering well, like parsnips, turnips, sweet potatoes, mushrooms, corn, or diced tomatoes. Just aim for vegetables that won’t fall apart during cooking, and add quicker-cooking options (like frozen vegetables) toward the end so they stay tender but not mushy.

What other types of meat can I use to make ground beef stew?

If you don’t have ground beef, you’ve got options. Ground turkey or ground chicken both work well for a lighter version, just be sure to season generously since they’re leaner and milder in flavor. Ground pork adds extra richness and pairs especially well with potatoes and herbs like thyme. You can also use a beef and pork blend for deeper flavor, or even swap in cubed stew meat if you prefer a more traditional texture (just plan for a longer simmer time to make it tender). Whatever you choose, browning the meat well is key to building flavor from the start.