Ground Beef Stew

6 servings Prep: 15 m Cook: 55 m Total: 1 h 10 m Beginner
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Ground Beef Stew
This recipe is very similar to meatball stew, but doesn’t require you to make meatballs. It also has a different texture that I prefer. Ground beef is seasoned and browned, then simmered with potatoes, peas, and a rich roux-based gravy. You can get amazing hog lard roux at The Mowata Store in Mowata, Louisiana, near Eunice.

Ingredients

6 servings
  • 1/2 heaping tsp Chicken Better than Bouillon
  • 1/2 heaping tsp Beef Better than Bouillon
  • 1 large yellow onion
  • 1 green bell pepper
  • 1 stalk celery
  • 1 lb ground beef
  • 2 heaping tbsp hog lard roux
  • Slap Ya Mama seasoning and coarse black pepper, to taste
  • Onion and garlic powder, to taste
  • 1 tsp red pepper flakes
  • 3 cups cooked rice
  • 2 cups water
  • 1 tsp olive oil
  • 5 small potatoes
  • 1 can peas (optional)

Step-by-Step Instructions

  1. In a gumbo pot or ceramic dutch oven, start boiling the water with the roux, 1/2 tsp red pepper flakes and the Better than Bouillon.
  2. Dice the yellow onion, green bell pepper, and celery (the holy trinity). Set aside.
  3. In another pan, coat the ground beef in a few layers of Slap ya Mama, black pepper, onion powder, garlic powder. Add 1/2 tsp of red pepper flakes. Brown the meat, breaking it up as it cooks, about 8-10 minutes. Drain and add it to the gumbo pot.
  4. In the same pan, season and pan fry the trinity vegetables in 1/2 tsp olive oil until softened, about 5-7 minutes. Add to the gumbo pot.
  5. Cut the small potatoes into quarters. In the same pan, season and pan fry the potatoes in the remaining 1/2 tsp olive oil until lightly browned, about 10 minutes. Add to the gumbo pot.
  6. Let the stew boil, then reduce to a simmer and cook for 30-40 minutes until potatoes are tender and gravy has thickened.
  7. If using peas, drain and add to the stew. Let boil 10 minutes more.
  8. Serve on top of rice.

Common Problems and Solutions

Q: Why is my stew too thin?

A: Make sure you're using a good quality roux and letting it simmer long enough (30-40 minutes) for the gravy to thickened. You can also add a bit more roux if needed.

Q: Can I skip browning the vegetables separately?

A: You can add them raw to the pot, but pan-frying them first in the seasoned pan adds extra flavor from the beef drippings and gives better texture.

Tips and Techniques

Brown the ground beef well to develop flavor, and don’t skip draining the excess fat—it’ll make your stew greasy. The potatoes will break down slightly as they simmer, which helps thicken the gravy naturally.

Ingredient Substitutions

  • hog lard roux: any dark roux, homemade or store-bought
  • Slap Ya Mama seasoning: Tony Chachere's or your favorite Cajun seasoning
  • fresh potatoes: frozen diced potatoes

Equipment Needed

  • gumbo pot or ceramic dutch oven
  • large skillet or frying pan

Historical Context

Cajun stews like this one evolved as economical one-pot meals that could feed large families. Using ground beef instead of forming meatballs was a time-saving adaptation that became popular in busy households across Acadiana.