Chicken stock, salt 🧂, ground beef and a bag of frozen mixed veggies

Here’s a hearty and easy recipe using chicken stock, salt, ground beef, and a bag of frozen mixed veggies. This dish is perfect for a quick weeknight meal, blending savory flavors with the simplicity of pantry staples.

Ground Beef and Veggie Stew

Ingredients:

• 1 pound ground beef
• 4 cups chicken stock (or broth)
• 1 tablespoon olive oil (optional, if needed for browning the beef)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (12 to 16 oz) bag of frozen mixed vegetables (carrots, peas, corn, green beans, etc.)
• 1 can (14.5 oz) diced tomatoes (optional)
• 2 medium potatoes, peeled and cubed (optional)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon Italian seasoning (optional)
• 2 bay leaves (optional)
• Fresh parsley or green onions, chopped (for garnish)

Instructions:

Step 1: Prepare the Ground Beef

1. Brown the beef: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat (you can skip the oil if your beef is fatty). Add the ground beef, breaking it up into smaller chunks as it cooks. Sauté for about 5-7 minutes until it’s fully browned.
2. Season lightly: Add a pinch of salt and pepper to the beef as it cooks to enhance its flavor.
3. Drain excess fat: If your ground beef renders a lot of fat, carefully drain the excess from the pot to avoid a greasy stew. Set the beef aside if you want to use the same pot for sautéing the veggies.

Step 2: Build the Flavor Base

1. Sauté onions and garlic: In the same pot, add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring occasionally to avoid burning.
2. Spices: If using smoked paprika, Italian seasoning, or bay leaves, add them to the onion and garlic mixture at this stage. The dry spices will bloom in the heat, enhancing the depth of the stew’s flavor.

Step 3: Add Chicken Stock and Veggies

1. Add chicken stock: Pour the chicken stock into the pot with the onions, garlic, and seasonings. Stir everything together.
2. Add diced tomatoes (optional): If you’re using diced tomatoes, add them now. They will bring a little sweetness and acidity to balance the richness of the beef.
3. Frozen vegetables: Dump in the bag of frozen mixed vegetables. Since they’re already pre-cooked, they don’t need much time to soften.
4. Potatoes (optional): If you want to bulk up the stew, add the cubed potatoes at this stage. They will need around 15-20 minutes to soften in the simmering broth.

Step 4: Simmer

1. Return beef to the pot: Add the browned ground beef back to the pot. Stir everything together to combine.
2. Simmer: Bring the stew to a simmer over medium heat. Once it starts to bubble gently, lower the heat to medium-low. Allow it to simmer for 20-30 minutes, partially covered. Stir occasionally to prevent anything from sticking to the bottom.
3. Taste and adjust seasoning: After 20 minutes of simmering, taste the stew. Adjust the salt, pepper, and other seasonings to your liking. Remember, the chicken stock can add some saltiness, so adjust carefully.

Step 5: Finishing Touches

1. Remove bay leaves: If you used bay leaves, discard them before serving.
2. Garnish: Once the stew is done simmering, stir in fresh chopped parsley or green onions for a pop of color and freshness.

Step 6: Serve and Enjoy!

• Serving suggestions: This ground beef and veggie stew is versatile and can be served on its own, but you can also enjoy it with crusty bread, over mashed potatoes, or with rice to soak up the savory broth. For a lighter option, serve it with a simple green salad on the side.

Customizations and Variations

1. Add grains: For added texture and heartiness, throw in some cooked rice, quinoa, or small pasta shapes like orzo or ditalini into the stew toward the end of the simmering process. These grains will absorb the flavors and make the dish even more filling.
2. Spice it up: If you prefer a bit of heat, consider adding a pinch of crushed red pepper flakes or a splash of hot sauce while sautéing the onions and garlic.
3. Vegetarian option: If you want to skip the ground beef, you can replace it with canned beans like kidney, black, or white beans for protein. The chicken stock can also be swapped with vegetable broth for a fully vegetarian meal.
4. Thicker stew: If you want a thicker stew, mash some of the cooked potatoes or use a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water) and stir it into the pot. Let it cook for a few more minutes until the stew thickens to your desired consistency.

Storage and Reheating

• Leftovers: This stew keeps well in the fridge for up to 4 days. Simply reheat it on the stovetop or in the microwave for a quick meal.
• Freezing: It also freezes well. Store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

This ground beef and veggie stew is a simple yet satisfying meal, offering plenty of flexibility to adapt to whatever you have on hand. The combination of chicken stock and ground beef provides a rich, savory base, while the mixed vegetables offer pops of color and flavor.