One Pot Quick Ground Beef Stew

One Pot Quick Ground Beef Stew

I have the best quick, hearty, herby and easy comfort meal for a chilly night ahead, One Pot Quick Ground Beef Stew.
After working cattle with John on these chilly winter days, sometimes all we want is something cozy to warm up with for dinner. The problem is that after a hard days work, it is usually a dreadful eight p.m by the time we get in and boy are we tired. As a farm wife that is often caught working along side my husband, I have to be able to whip dinners together fast. Lets be honest though, if you're a working lady period, fast, healthy and hearty is music to your ears after a long day. The best part about this recipe is that it contains wine, so all I can say is pour yourself a glass as you pour some into this beef stew. You. Deserve. It.

One Pot Quick Ground Beef Stew

Prep Time: 10 minutes   Cook Time: 30 minutes


1 lb Morris Farms Dry Aged Ground Beef

Salt, Pepper and your favorite seasoning (we love using our Herb & Garlic Pepper Rub)

Olive Oil

1/2 yellow onion, chopped

1 clove of garlic, minced

3 carrots, peeled and chopped

3 stalks of celery, chopped

1/2 cup of red wine

6 cups of water

2 tablespoons of beef base

Two sprigs of fresh Rosemary (dried is fine)

1/2 of a 1.5 lb bag of red potatoes quartered (any potatoes you have on hand will work)

1 14oz can of Fire Roasted Tomatoes

1 can of corn (drained)

1 can of peas (drained)

2 tablespoons of Worcestershire sauce (add more according to your taste preference)

4 dashes of Tobasco (add more according to your taste preference)

2 tablespoons of corn starch

2 tablespoons of water

Cheddar Cheese topping


1. In a soup pot, on medium heat, cook your ground beef and season with salt, pepper and your choice of seasoning. I like to use our Morris Farms Meat Co. Herb & Garlic Pepper Rub. Cook until done. Set aside on a plate.

2. In the same pot add olive oil and cook your diced onion, celery and carrots. Cook until onions are translucent.

3. Add the 1/2 cup of red wine to deglaze the pan. Add the water, beef base, potatoes, and rosemary. Bring to a boil and cook until done. (About ten to fifteen minutes.

4. Bring to a simmer. Add the undrained fire roasted tomatoes, drained peas and drained corn. Add the ground beef back into the pot.

5. In a small cup add the corn starch and 2 tablespoons of water to make a slurry. Pour into the stew to thicken it up a little. Remove the Rosemary stalk if you used fresh Rosemary.

6. Taste the stew and add more Worcestershire sauce or Tobasco to preference. You can even add a little Cayenne pepper if you prefer a spicy stew.

Add your favorite cheese topping and serve with corn bread or your favorite crusty loaf. Enjoy!



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