Description

This comforting and budget-friendly beef stew is loaded with tender ground beef, hearty potatoes, carrots, and nutritious cauliflower, simmered in a rich tomato and beef broth base. The stew incorporates a clever twist by pureeing cooked cauliflower to create a creamy texture without the heaviness of cream, making it both delicious and nourishing. Optional frozen peas add a fresh pop of color and sweetness. This versatile recipe can be made on the stovetop, in an Instant Pot, or slow cooker, catering to different kitchen preferences.

Ingredients

Scale

Main Ingredients

2 pounds ground beef (see notes for vegan option)
4 cups beef broth (or bone broth; see notes for vegan option)
2 8-ounce cans tomato sauce
2 tablespoons dried minced onion
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 dried bay leaf

Vegetables

1 pound yellow potatoes (or russet potatoes, chopped)
3 medium carrots (or 2 large fresh carrots, chopped)
1 large head fresh cauliflower (leaves removed and head chopped into large florets)
10 ounces frozen peas (optional)

Instructions

Brown the Ground Beef: In a large pot over medium heat on the stove or using the ‘Saute’ function on an Instant Pot, cook the ground beef until it is browned and no longer pink, which should take about 10 minutes.
Add Remaining Ingredients: Add the beef broth, tomato sauce, dried minced onion, salt, garlic powder, dried thyme, black pepper, dried bay leaf, potatoes, carrots, and cauliflower to the pot or Instant Pot. If using a slow cooker, add all ingredients including the cooked ground beef to the slow cooker.
Cook on Stove: For stovetop cooking, bring the mixture to a boil, then reduce to a simmer over medium heat. Cover and cook for about 30 minutes, or until the vegetables are tender, stirring occasionally.
Cook in Instant Pot: Seal the Instant Pot lid and set to cook on the ‘Stew’ setting for 25 minutes. Once done, carefully perform a manual release of steam.
Cook in Slow Cooker: Fasten the lid and cook on low for 8 hours or on high for 4 hours.
Puree Cauliflower: After cooking, remove and discard the bay leaf. Scoop out all the cauliflower florets along with some broth and puree them in a blender or food processor until creamy. Return this creamy puree to the stew and stir thoroughly to combine.
Add Frozen Peas: Stir in the frozen green peas to help cool the stew slightly. Let the peas sit in the hot stew for about 5 minutes before serving.
Freeze for Later: To store, place the stew in sealed containers and freeze for up to 3 months. Portioning individually is recommended for convenience.

Notes

For a vegan option, substitute ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef broth.
This stew is very versatile with vegetables; feel free to substitute or add other root vegetables.
Pureeing the cauliflower adds creaminess without adding dairy or extra fat.
If you prefer a thicker stew, you can reduce the broth quantity slightly or simmer uncovered for a few extra minutes after cooking.
Adjust salt to taste depending on the saltiness of your broth and tomato sauce.
The stew freezes well, making it an excellent meal prep option.

Prep Time: 15 minutes
Cook Time: 30 minutes stovetop / 25 minutes Instant Pot / 4-8 hours slow cooker
Category: Stew
Method: Stovetop
Cuisine: American

Keywords: beef stew, budget recipe, ground beef, cauliflower puree, comfort food, easy dinner, one pot meal, frozen peas, healthy stew