dinnerstovetopover 1 hour
Ground Beef and Potato Stew with Fresh Cucumber and Avocado Salad
A hearty one-pan ground beef and potato stew served with a fresh cucumber and avocado salad, perfect for busy weeknights.
From YouTube · May 28, 2026
A hearty one-pan ground beef and potato stew served with a fresh cucumber and avocado salad, perfect for busy weeknights.
15 min
Prep time
40 min
Cook time
1 hr 5 min
Total time
4 servings
Yield
Ingredients
23 ingredients- 1 lb (450 g) ground beef
- 2 tablespoons butter or olive oil
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- 2 medium carrots, sliced
- 4 medium potatoes
- 1 tablespoon all-purpose flour
- 4 cups (960 ml) beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1–2 tablespoons fresh parsley
- 6–7 medium cucumbers
- 4 green onions
- a handful of fresh parsley
- 2 small avocados
- ½ lemon
- salt and black pepper to taste
- olive oil for drizzling
- red pepper flakes (optional)
Method
19 steps- In a large pot, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.
- Add 450 g ground beef, break it apart, and cook until browned.
- Add 1 finely chopped medium onion and cook for 4 to 5 minutes until softened and fragrant.
- Add 2 minced garlic cloves and cook for 30 seconds.
- Stir in 1 tablespoon tomato paste and cook for 1 to 2 minutes until darkened slightly.
- Sprinkle with 1 tablespoon all-purpose flour and mix well to coat the beef mixture.
- Add 2 sliced carrots and cook briefly.
- Peel and dice 4 potatoes into small chunks and add to the pot.
- Add 1 bay leaf, ½ teaspoon dried thyme, 1 teaspoon Worcestershire sauce, salt, and black pepper.
- Pour in 4 cups (960 ml) beef broth and stir to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer for 30 to 35 minutes, stirring occasionally.
- While the stew simmers, prepare the salad: chop 6–7 cucumbers into small pieces, slice 4 green onions, and chop a handful of fresh parsley.
- Peel and dice 2 small avocados.
- Squeeze juice from half a lemon over the avocado to prevent browning.
- Combine cucumbers, green onions, parsley, and avocado in a bowl.
- Season with salt, black pepper, and drizzle with olive oil.
- Add a pinch of red pepper flakes if desired, and gently toss everything together.
- Let the stew rest for 10 minutes before serving.
- Serve the stew hot with the fresh cucumber and avocado salad on the side.
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