One-Pot Frozen Vegetable Ground Beef Stew

Comfort food doesn’t require a lot of time to make and it also doesn’t have to be super-fattening. With this healthier ground beef stew recipe, you can use frozen vegetables to save on prep time while still enjoying a comforting bowl of beef stew for dinner. Add on a fresh garden salad and/or a warm dinner roll and dinner is served.

I’m on a mission. A mission to make dinner time healthier, without sacrificing flavor. Much easier said than done, right? However, with this easy one-pot ground beef stew, it’s totally possible y’all. Get ready for something shocking. For once, in a recipe by little ol’ me, there is absolutely no cheese, no heavy whipping cream, and no butter. And, as an added bonus, there are lots of veggies in this recipe as well. Veggies that didn’t require any chopping. What, what? You gotta love that. And while it may be a bit sad to have no cheese, no heavy whipping cream, and no butter in a recipe, sometimes it’s just oh so nice to eat something that is healthy. Who’s with me? Who’s ready for a bowl of healthy comfort with oh so little effort involved?

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 (12-oz.) Bag Frozen Chopped Onions
• 1 1/2 Pounds 90% Lean Ground Beef
• 1 (12-oz.) Bottle Lager
• 1 (32-oz.) Carton Low-Sodium Beef Broth
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Steak Sauce
• 1 Tablespoon Whole Grain Mustard
• 4 Small Bay Leaves
• 2 Teaspoons Dried Thyme
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1 (16-oz.) Bag Frozen Crinkle Cut Carrots
• 1 (12-oz.) Bag Frozen Petite Peas
• 1/4 Cup Corn Starch
• 1/2 Cup Cold Water

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. When the oil is hot, add the frozen onions. Sauté for 5 minutes, stirring occasionally.
3. Add the ground beef and cook for 10 minutes, stirring occasionally.
4. Add the lager and cook for 2 minutes, stirring occasionally.
5. Add the beef broth, Worcestershire, steak sauce, mustard, bay leaves, thyme, salt, pepper, garlic, carrots, and peas. Stir to combine and increase heat to high.
6. When the stew comes to a rolling boil, decrease the heat to medium, cover, and cook for 15 minutes.
7. In a small bowl, whisk together the corn starch and cold water until well combined.
8. Add the corn starch and water mixture to the stew, stir to combine, cover, and cook for another 15 minutes.
9. Remove the bay leaves before serving.

Suggestions:

• Different brands of frozen vegetables may come in different sizes. If your bag of frozen vegetables is off by a couple of ounces, don’t fret. It’s not a huge deal. Also, if your carrots aren’t crinkle cut and your peas aren’t petite peas, it’s also not a big deal. Use what’s available to you at a great price.
• Lager adds flavor to this recipe. If you choose not to use it, swap in additional beef broth or water. You could also use a nice stout in this recipe as well.
• For steak sauce, I used A1 Bold & Spicy Sauce. You can use whatever steak sauce you have on hand. It’s a little ingredient, however, it adds a whole lot of flavor. If you don’t have steak sauce or Worcestershire, swap in a beef bouillon cube.
• The corn starch in this recipe helps to thicken the stew. You don’t have to use it if you don’t want to. It’s all up to you.
• As with most stews, this one is always best served a day or two later. Try making it on a weekend to enjoy later during the week.

Improvements:

• Serve topped with chopped avocado.
• Add a 1/2 cup to 1 cup of heavy whipping cream during the last 5 minutes of cooking.
• Serve garnished with fresh thyme, ground pink pepper, or flakey sea salt.
• If you’re not afraid of fattening this recipe up, serve it alongside a grilled cheese or serve it topped with shredded cheddar, crispy bacon, or a dollop of sour cream. And, if you’re really feeling like you need a seriously luxurious over-the-top meal, add all of those lovely ingredients to this stew. You only live once, right?
• CLICK HERE to check out our other delicious beef soup and stew recipes.

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Yum

One-Pot Frozen Vegetable Ground Beef Stew

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 (12-oz.) Bag Frozen Chopped Onions
• 1 1/2 Pounds 90% Lean Ground Beef
• 1 (12-oz.) Bottle Lager
• 1 (32-oz.) Carton Low-Sodium Beef Broth
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Steak Sauce
• 1 Tablespoon Whole Grain Mustard
• 4 Small Bay Leaves
• 2 Teaspoons Dried Thyme
• 1 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1 (16-oz.) Bag Frozen Crinkle Cut Carrots
• 1 (12-oz.) Bag Frozen Petite Peas
• 1/4 Cup Corn Starch
• 1/2 Cup Cold Water

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. When the oil is hot, add the frozen onions. Sauté for 5 minutes, stirring occasionally.
3. Add the ground beef and cook for 10 minutes, stirring occasionally.
4. Add the lager and cook for 2 minutes, stirring occasionally.
5. Add the beef broth, Worcestershire, steak sauce, mustard, bay leaves, thyme, salt, pepper, garlic, carrots, and peas. Stir to combine and increase heat to high.
6. When the stew comes to a rolling boil, decrease the heat to medium, cover, and cook for 15 minutes.
7. In a small bowl, whisk together the corn starch and cold water until well combined.
8. Add the corn starch and water mixture to the stew, stir to combine, cover, and cook for another 15 minutes.
9. Remove the bay leaves before serving.

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