Poor Man’s Stew

Poor Man's Stew is a classic American comfort dish that proves simple pantry staples can create something truly magical. This budget-friendly meal combines ground beef, potatoes, carrots, and tomato sauce into a warming one-pot wonder. The slow cooker does the heavy lifting, resulting in tender meat, perfectly cooked vegetables, and a rich tomato gravy.

Ingredients

• 1.5 pounds ground beef (80/20 blend works best)
• 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 (added in the last 30 minutes)
• Optional: fresh parsley for garnish

Instructions

1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 5 to 7 minutes. Drain excess fat, leaving just a tablespoon or two for flavor. Season with salt, pepper, and paprika while it's still hot so the spices bloom.
2. Prepare your vegetables: Peel and cube your potatoes into similar-sized pieces. Cut your carrots into rounds about a quarter-inch thick. Dice the onion and mince the garlic.
3. Layer the crock-pot: Start with the potatoes on the bottom since they take longest to cook. Add the carrots and onions next. Sprinkle the minced garlic and dried thyme over the vegetables.
4. Add the seasoned beef: Spread the browned ground beef over the vegetables. Do not mix everything yet.
5. Mix and pour the sauce: In a medium bowl, combine the tomato sauce, beef broth, and Worcestershire sauce. Whisk until smooth. Pour this mixture evenly over everything in the crock-pot. Tuck the bay leaf down into the liquid.
6. Set it and forget it: Cover the crock-pot with the lid. Cook on low for 6 hours or high for 4 hours. Resist the urge to lift the lid during cooking.
7. Final touches: About 30 minutes before serving, add frozen peas if using. Stir gently to incorporate everything. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Notes

Prep time: 15 minutes. Cooking time: 6 hours on low or 4 hours on high. Total time: 6 hours 15 minutes. Serves 6. Nutritional Information Per serving: Calories: 385, Protein: 28g, Carbohydrates: 38g, Fat: 14g, Fiber: 5g, Vitamin C: 45% DV, Iron: 25% DV. Tips: Meat substitutions include ground turkey, chicken, or pork. Vegetable variations include celery, green beans, corn, sweet potatoes, or parsnips. To make gluten-free, check Worcestershire sauce label for malt vinegar. Stovetop method: Brown beef in a Dutch oven, add everything else, bring to a boil, reduce to simmer, cover and cook for 45 minutes to an hour. Instant Pot adaptation: Sauté beef, add everything, pressure cook on high for 15 minutes with natural release. Storage: Keeps in refrigerator for up to four days. Freezes beautifully for up to three months. Reheat on stovetop or microwave.