One-Pot Ground Beef Stew for Picky Eaters
⏱ 10 min prep · 🍳 25 min · 🍽 4
The ground beef has been thawing in the fridge since breakfast, the carrots in the crisper are one day past their prime, and somewhere at the table a kid has already decided dinner tonight needs to have no visible bits in it. This stew solves all three problems in one pot: everything simmers together, then you split it right before serving — half left rustic for the grown-ups, the rest run through a stick blender until it is smooth enough for the pickiest eater at the table.
Once it is in the pot, it mostly looks after itself — 15 to 20 minutes with the lid on, no hovering required while the clock runs down toward pickup or homework. Slot it into the day on your weekly plan when you already know the evening will be tight, and it becomes one less decision to make when everyone is finally back under one roof.
Ingredients
- 400.000 g kjøttdeig
- 30.000 ml margarin eller olje
- 1.000 stk løk
- 320.000 g gulrot
- 2.000 stenger selleri
- 4.000 stk poteter
- 1.000 stk hermetiske tomater
- 500.000 ml vann
- 0.500 stk buljongterning
- 30.000 ml tomatpuré
- 1.000 ss krydder (diverse)
- 1.250 ml paprikapulver
Instructions
Brun kjøttdeigen i margarin eller olje over høy varme i en tykkbunnet kjele.
Del løk, gulrøtter, selleri og poteter i biter.
Tilsett grønnsaker og poteter i kjelen, surr noen minutter, tilsett deretter resten av ingrediensene.
La surre i 15-20 minutter, smak deretter til med salt og pepper.
Valgfritt: Tykk sausen ved å røre ut maizena i litt vann og røre inn i kraften.
Server med brød eller flatbrød.
This is the recipe that earns its keep on weeks when the freezer is pulling more weight than the produce aisle — ground beef, potatoes, and stock are staples most kitchens already have on hand, and the pot scales up without changing a single ratio, just a bigger pan. Split the batch into two textures the same evening: blend one portion smooth for the youngest at the table and leave the rest chunky, so nobody is cooking two separate dinners. Freeze half flat in a container and it becomes the answer to a Wednesday that was otherwise heading toward cereal for dinner.
FAQ
How long does this stew keep in the fridge?
The stew keeps well in a sealed container in the fridge for 3 to 4 days. Reheat it gently on low with a splash of extra water or stock, since the potatoes soak up liquid as they sit. If you thickened it with cornstarch, whisk in a fresh slurry after reheating — the thickening tends to separate on standing.
Can I swap the ground beef for something else?
Ground chicken or turkey works as a direct swap with no other changes needed. A plant-based ground substitute or lentils are also fine, but give them a few minutes less simmer time than the beef needs.
How do I adjust it for kids who will not eat chunks?
Pull out a portion for the older kids before you run the stick blender through the rest, so the youngest gets a smooth stew without anyone eating a different meal. Bread for dipping often makes the switch easier for a kid who is wary of the texture in the first place.
Can I use frozen vegetables instead of fresh?
Frozen carrots and onion go straight into the pot with no thawing needed, which saves chopping time on a rushed afternoon. Celery is best fresh, but you can leave it out entirely. Potatoes should stay fresh, though — frozen potatoes turn grainy once cooked.
Does it freeze well, and how should I reheat it?
Freeze it before you add the cornstarch slurry, in single-serve containers you can move straight from the freezer to the fridge the night before. Thawed stew reheats best slowly in a pot with a little extra stock, since freezing thickens the texture. Add the thickener at the very end, once it is heated through evenly.
What can I serve alongside it for a bigger table?
Bread or flatbread is the easiest add-on when the table suddenly has more people at it. Rice or couscous gives older kids and teenagers something more substantial underneath. A spoonful of sour cream on top mellows the flavor for the youngest eaters.