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Ground Beef Stew Recipe

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 Beef stew has always been one of my favorite winter meals.. However, I have found  regular stewing beef  can be tough to eat.  I'v even tried cooking it four hours in a slow cooker without much success.  

Eventually I came up with the idea to use ground beef. It turned out fine, and my family liked it.  Ground beef is also much more economical than stewing beef.  This is an inexpensive meal that doesn't take long to prepare from start to finish.

This recipe is really easy to prepare. You may want to vary the ingredients and use other vegetables. Almost any vegetable can be added, although some will need a longer cooking time. Turnips are nice in stew.  You can also add a small can of crushed or diced tomatoes.  

I use a vegetable broth in my soups and stews.  It has a good flavor and is more nutritious.  You may prefer to use beef instead.  

If you want to add  peas or broccoli, I would suggest adding them near the end of cooking time so they don't get too soft. This stew tastes even better the next day, as the flavors have had more time to blend. It also freezes well. Read on to discover how simple it is to make this recipe.

Ground beef stew

Quick Ground Beef Stew Instructions

 one pound extra lean ground beef

2 celery stalks, chopped

3 or 4 large carrots, chopped

one or two large potatoes, peeled and chopped

 one large onion, chopped

one or two cloves or garlic, minced

4 to 6 cups broth of your choice

Place ground beef in large pot along with onions and garlic. Cook until meat is completely brown and no pink remains. This will soften the onions and bring out the aroma of the garlic.  

Raw Veggies

 While the meat is browning I wash the veggies and cut them up. You don't want to peel and cut the potato until just before you are going to put it in the stew.  Raw unpeeled potatoes can turn black quite quickly. 

How much broth you use will depend on how thick you like your stew. I use about 5 cups. Once the meat is browned, you can add the veggies and broth.

Bring it to a boil, and then reduce heat to a simmer. Cook until vegetables are of desired tenderness, about 15 to 20 minutes.

I always use onions and celery for flavor, and any other vegetables I have at the time. This meal not only requires little preparation time, but clean up is fast too as you only have the one pot to clean.

I make this when there isn't a lot of time to prepare a dinner, or I need  to use up extra vegetables.  It's very versatile and  a good way to get lots of vegetables in a meal. The vegetables of course provide a lot of vitamins, minerals and fiber.

Of course extra lean ground beef has less fat the lean.  However, I tend to use the lean more often as it does add more flavor to the stew.  You could even use regular ground beef to save money and rinse it under water once it has been browned.  This will remove nearly all the fat.  Regular ground beef is much cheaper.  

Ground Beef Stew
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