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Poor Mans Stew

Poor mans stew recipe simmers ground beef, potatoes, and carrots in a thick tomato and beef broth sauce. This hearty one-pot stew finishes with fork-tender vegetables and a savory, thyme-seasoned broth.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 can (15 oz) tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1.5 lb russet potatoes cut into 1-inch pieces
  • 3 carrots medium, cut into 1/2-inch pieces

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the oil in a 5-quart Dutch oven over medium-high heat, then add the ground beef and onion. Cook for 8 to 10 minutes, breaking up the beef, until it reaches 160°F and the onion is softened; drain excess fat if needed.
  2. Stir in the garlic and flour and cook for 1 minute, stirring constantly.
  3. Gradually stir in the beef broth, then add the tomato sauce, Worcestershire sauce, salt, pepper, and thyme.
  4. Stir in the potatoes and carrots, bring the stew to a boil, then reduce the heat to low and cover. Simmer for 25 to 30 minutes, stirring occasionally, until the vegetables are fork-tender and the stew has thickened.

Notes

For a thicker stew, let it simmer until the vegetables are fork-tender and the broth has thickened. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free version, use a gluten-free all-purpose flour blend.