Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef with the diced onion in a large pot for 8 minutes, stirring often until browned. Drain excess fat, then add the minced garlic for 30 seconds and cook just until fragrant.
Simmer the stew
- Add the cubed potatoes, sliced carrots, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper to the pot, then stir to combine until evenly mixed.
- Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer covered for 20-25 minutes, stirring once or twice, until the potatoes are tender (no hard centers).
Finish with vegetables
- Stir in the frozen corn and frozen green beans, then watch for the stew to return to a simmer. Continue cooking until the vegetables are heated through.
- Simmer 5-7 minutes more until hot and steaming throughout, then taste and adjust seasoning as needed before serving.
Notes
For best results, keep the simmer covered while the potatoes tenderize so the stew thickens without boiling hard. Store leftovers in the refrigerator up to 3-4 days; freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use lean ground beef and reduce the salt slightly since leaner meat can taste milder.