Half-Potato Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty stew where potatoes are cut in half and cooked until tender, combined with ground beef and seasonal vegetables for a balanced one-pot meal. This american-inspired one pot ready in about 50 minutes pairs large potatoes, ground beef, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large potatoes
• 1 lb ground beef
• 1 medium onion
• 2 cloves garlic
• 2 carrots
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb lean ground beef and cook until browned, breaking into small pieces with a spoon, about 5 minutes.
2. Step 2: Add 1 medium onion (diced), 2 cloves garlic (minced), 2 carrots (sliced), and 1 tsp dried thyme. Cook for 3 minutes until onions are translucent.
3. Step 3: Stir in 1 cup diced tomatoes, 1 tbsp tomato paste, 2 cups low-sodium beef broth, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Add 2 large potatoes (cut into 1-inch half-cubes) and reduce heat to low. Cover and simmer for 25 minutes, or until potatoes are tender.