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Poor Man's Stew

Poor man’s stew with ground beef and tender potatoes simmered in a savory tomato broth. This budget-friendly American stew uses Worcestershire and thyme for deep flavor and finishes with frozen mixed vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and aromatics
  1. Brown the ground beef and diced onion in a large pot for 8 minutes. Drain the excess fat, then add the minced garlic and cook for 30 seconds, stirring until fragrant.
Simmer the stew
  1. Add the 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 immediately reduce heat.
  2. Simmer the stew covered for 20-25 minutes until the potatoes are tender. Keep a gentle bubbling so the broth thickens slightly as it cooks.
Finish and serve
  1. Stir in the frozen mixed vegetables and simmer for 5 minutes. Cook until the vegetables are heated through with a steady simmer.
  2. Taste and adjust seasoning as needed, then serve hot. The stew should be hearty and thick with tender potatoes and softened carrots.

Notes

Pro tip: drain the beef well so the tomato broth stays rich but not greasy. Store leftovers in the fridge up to 3 days in a covered container; reheat on the stove or microwave until hot. Freezer: yes, freeze up to 2 months, then thaw overnight in the refrigerator and reheat. For a lower-sodium option, use reduced-sodium beef broth and tomato soup and reduce the added salt to taste.