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Poor Mans Stew

Poor mans stew is a hearty one-pot dinner with browned ground beef, tender potatoes and carrots, and a thick tomato-beef broth. It simmers in a 5-quart Dutch oven until the vegetables are fork-tender.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 can (15 oz) tomato sauce
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 4 carrots medium, peeled and sliced 1/2 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat.
  2. Add the onion and cook for 4 minutes, stirring, until softened, then stir in the garlic and cook for 30 seconds.
  3. Stir in the flour and tomato paste until the beef and vegetables are coated, and cook for 1 minute.
  4. Gradually stir in the beef broth, then add the tomato sauce, potatoes, carrots, salt, pepper, thyme, and Worcestershire sauce; bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes and carrots are fork-tender and the stew has thickened.

Notes

Stir the broth in gradually to help prevent lumps. Refrigerate leftovers for 3 to 4 days or freeze them; thaw overnight in the refrigerator before reheating. For a gluten-free version, use a gluten-free all-purpose flour blend.