Poor Man’s Stew

A classic American comfort dish that uses simple pantry staples like ground beef, potatoes, carrots, and tomato sauce to create a warming one-pot meal. This budget-friendly stew is perfect for slow cooking, resulting in tender meat, perfectly cooked vegetables, and a rich tomato gravy.

Ingredients

• 1.5 pounds ground beef (80/20 blend)
• 4 large russet potatoes, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 cups tomato sauce (one 15-ounce can)
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• Optional: 1 cup frozen peas
• Optional: fresh parsley for garnish

Instructions

1. Brown the ground beef in a large skillet over medium-high heat until no longer pink (5-7 minutes). Drain excess fat, leaving a tablespoon or two, and season with salt, pepper, and paprika.
2. Prepare vegetables by peeling and cubing potatoes into 1-inch pieces, slicing carrots into quarter-inch rounds, dicing the onion, and mincing the garlic.
3. Layer the crock-pot starting with potatoes on the bottom, followed by carrots and onions. Sprinkle minced garlic and dried thyme over the vegetables.
4. Spread the browned ground beef over the vegetables.
5. In a medium bowl, whisk together tomato sauce, beef broth, and Worcestershire sauce. Pour evenly over the contents of the crock-pot and tuck in the bay leaf.
6. Cover and cook on low for 6 hours or high for 4 hours. Do not lift the lid during cooking.
7. About 30 minutes before serving, add frozen peas if using. Stir gently, taste and adjust seasoning, and remove the bay leaf before serving.

Notes

Serves 6. Prep time: 15 minutes. Cooking time: 6 hours low or 4 hours high. For a stovetop version, simmer in a Dutch oven for 45-60 minutes. For Instant Pot, pressure cook on high for 15 minutes. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.