This recipe is one of my favorite comfort foods that my grandmother made once a week, and always on a Monday.
I make this stew a little different than how my grandmother used to make it to suit my families taste.
Grandma would always boil the ground beef and then skim the fat off of the top. I find that frying the meat and draining it is not only faster but tastes exactly the same.
This ground beef stew is easy to make, inexpensive and tastes wonderful on a fall or cold winter’s day.
My Grandmother was from Scotland and would never ever serve corn as she always said “Back in the Old Country we only fed corn to the pigs” I always found that funny.
- 2 pounds ground beef (I use lean)
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots sliced
- 1 can of peas or frozen peas
- Optional: frozen corn, green beans, mixed frozen vegetables
- 2 cloves garlic pressed
- 4-5 shakes of Worcestershire sauce
- ½ tsp thyme
- Salt and ground pepper as per your taste
- Beef broth: you can either used canned or boxed beef broth. I use 3-4 Knorr powdered beef broth packets mixed with 4 cups of hot water.
- Pan fry the ground beef until cooked. Drain and add to a large stock or soup pot.
- Add beef broth, Worcestershire sauce, onion, celery, carrots, thyme, salt and ground pepper.
- Bring all ingredients to a boil. Cover and simmer for about an hour.
- Add your frozen vegetables or canned peas and pressed garlic until vegetables are cooked.
- To thicken the stew I mix 2 Tbs. of cornstarch with cold water in a cup. Bring the stew to a boil and add the cornstarch water mixture stirring until the stew thickens.
- Serve over mashed potatoes with a side salad, and or bread or buns.
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