Beef stew is even easier with the use of ground beef. The distinctive blend of spices and Worcestershire sauce gives the beef stew an incredible flavour and uses simple pantry ingredients.
This recipe is based on the famous, old-fashioned beef stew.
Why our recipes
A simple, budget-friendly version of classic beef stew. A unique blend of allspice, paprika and Worcestershire sauce gives this stew an unforgettable outstanding flavour! Make this one-pot meal even easier with the slow cooker option!
If you have excess ground beef in your freezer, use it in stew to make a warm, home-cooked meal! Ground beef is a great protein choice known for being budget friendly, but that doesn’t mean you need to compromise on the taste. This ground beef is thrown into the stew, but the taste and texture are still obtained from the shining browning of the meat. Seasoning gives you a juicy, flavorful meat that will make your weekday recipes.
Ingredient Notes
Ground beef: To avoid excess grease, choose a fat content of at least 80/20 or lean ground beef. Olive oil: Neutral edible oils such as avocados and vegetable oils can also be used. White Onions: White onions have a sharper flavor, but yellow onions also work. Garlic: Garlic new garlic offers the best flavor, but the garlic pieces that listen to work in a pinch. Red Potato: Perfect for stews that retain their shape well when cooked. If not available, Yukon Gold Potato is a great alternative. Carrots: Baby carrots also work and cut into small pieces for cooking. Beef Soup: Choose a high-quality low sod beef soup to create a flavorful stew base. Tomato Paste: This thickens the stew and adds the flavor of concentrated tomatoes. Worcestershire Sauce: Instead, you can use soy sauce with a bit of vinegar. Granule Sugar: Small amounts balance the acidity and enhance the overall flavor. Allspice: One spice derived from berries (not spice mix), adds a warm and unique note that is the secret of this recipe. Cornstarch: Whisk it with water and creates a slurry that thickens the chili peppers.
Ground beef options
We recommend using ground beef from 80/20 for this recipe. Excess fat enhances the flavor of the stew.
If you prefer lean options like 90/10, that works too. You can also try ground turkey or chicken, but remember that the flavor is slightly different.
Keep in mind that using ground beef with a higher fat content will produce more grease. To spoon this out, make sure the stew doesn’t become too greasy.
Cornstarch slurry
Slurries are a mixture made of liquid and cornstarch and are used to thicken soups and stews. They are most commonly made by whisking water, beef soup, or another liquid along with cornstarch and adding it to a soup, stew, or dish that requires thickening. Like the lou used to thicken the gravy or soup, the slurry is made and gradually added to the plate.
The reason you don’t want to add cornstarch directly to a dish or pan is because it’s not properly incorporated and will form a mass. Water or liquid is sufficient to gradually guide the cornstarch into the liquid and incorporate it before it aggregates.
Slow Cooker’s Instructions
In a frying pan over medium heat, add the ground beef and brown well. Remove the meat into a plate, drain if necessary, and transfer the brown meat to a slow cooker.
In a small bowl, whisk 1/4 cup cold water and 2 tablespoons of cornstarch together to make a slurry.
Add all the remaining ingredients, including the slurry, to the slow cooker.
Set the slow cooker below 3-4 hours, and 6-8 hours low until the meat and vegetables suit your taste.
Storage and reheating instructions
Cool the stew to room temperature and then transfer to a container for storage.
Refrigerate in an airtight container for 3-4 days.
To freeze, transfer it to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze it for up to three months.
Reheat the stove over medium heat and add a little water or soup to adjust consistency if necessary.
Reheat in a microwave in 30 seconds increments and stir between each for uniform heating.
