Ground Beef and Potato Stew

Ingredients

• 1 lb (450 g) lean ground beef
• 1 tablespoon olive oil (optional)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium Yukon Gold or russet potatoes, peeled and cubed
• 2 carrots, diced
• 1 green bell pepper, diced
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. In a large Dutch oven or soup pot over medium-high heat, cook the ground beef until browned. Drain excess grease if needed.
2. Add the onion and bell pepper, cooking for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
3. Mix in the tomato paste, paprika, thyme, and Italian seasoning. Stir well to coat the beef.
4. Add the diced tomatoes, beef broth, Worcestershire sauce, potatoes, carrots, and bay leaf. Stir to combine.
5. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the potatoes and carrots are tender.
6. Remove the bay leaf and season with salt and black pepper to taste.
7. Sprinkle with fresh parsley before serving.

Serving Suggestions

• Serve with warm crusty bread, garlic toast, or buttery dinner rolls.
• Pair with a simple green salad for a complete meal.
• Add shredded cheddar cheese on top for an extra comforting touch.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Tip: For an even thicker stew, mash a few of the cooked potato pieces into the broth before serving. This creates a rich, naturally creamy texture without adding flour or cream.