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Poor Mans Stew

Poor mans stew with ground beef, potatoes, and carrots simmered in a tomato-beef broth for a hearty, spoonable finish. Brown the meat and onion first, then simmer until the potatoes turn tender and add frozen mixed vegetables at the end.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Vegetables
  • 1 onion diced
  • 2 garlic minced
  • 4 potatoes cubed
  • 3 carrots sliced
  • 1 cup frozen mixed vegetables
Tomato base
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10.75 oz) tomato soup
Broth and seasonings
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and aromatics
  1. In a large pot, brown the ground beef and diced onion for 8 minutes, stirring occasionally until the beef is no longer pink and the onion softens. Drain excess fat, then add the minced garlic and cook for 30 seconds, just until fragrant.
Simmer the stew base
  1. Add cubed potatoes, sliced carrots, diced tomatoes, tomato soup, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper to the pot. Bring the mixture to a boil over medium-high heat, then scrape up any browned bits from the bottom.
Cook until potatoes are tender
  1. Reduce the heat to maintain a gentle simmer and cover the pot. Simmer for 20-25 minutes, until the potatoes are tender when pierced with a fork.
Finish with mixed vegetables
  1. Stir in the frozen mixed vegetables and simmer, covered or partially covered, for 5 minutes. Cook until the vegetables are hot and bright in color.
Season and serve
  1. Taste the stew and adjust seasoning with more salt and black pepper if needed. Serve hot with bread, a ladleful at a time, while the broth is steaming.

Notes

Pro tip: drain the browned beef well so the tomato-broth stays rich but not greasy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stovetop or microwave until steaming. Freezing is yes—freeze up to 3 months, then thaw and reheat; add a splash of broth if it thickens. For a gluten-free option, use a Worcestershire sauce labeled gluten-free.