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Hearty Poor Mans Stew with Ground Beef and Potatoes

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A comforting, budget-friendly stew made with ground beef, potatoes, and simple pantry staples. This one-pot meal is quick to prepare and perfect for busy weeknights, delivering rich flavor and satisfying texture.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 3–4 medium potatoes (about 1.5 lbs), peeled and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 14.5 oz can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your veggies first. Peel and cube the potatoes into 1-inch pieces. Dice the onion, slice the carrots into rounds, and chop the celery. Mince the garlic.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Once it shimmers, add the ground beef. Break it apart with a wooden spoon and let it brown undisturbed for about 3-4 minutes. Then stir and continue cooking until no pink remains, about 5-7 minutes total.
  3. Remove the beef with a slotted spoon and set it aside on a plate. Leave about 1 tablespoon of drippings in the pot. If there’s a lot of fat, pour most of it off, but keep a little for flavor.
  4. Add the onions, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and the vegetables start to soften, about 5-6 minutes. Scrape up any browned bits from the bottom.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the tomato paste and cook for 1-2 minutes.
  7. Sprinkle the flour over the vegetables (if using) and stir constantly for 1 minute.
  8. Pour in the beef broth slowly, stirring constantly to avoid lumps. Add the diced tomatoes (with their juices), Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Stir everything together.
  9. Return the browned beef to the pot along with any accumulated juices. Add the cubed potatoes. Stir to combine.
  10. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  11. If using frozen peas, stir them in during the last 5 minutes of cooking.
  12. Taste and adjust seasoning. You might want more salt, pepper, or even a splash of Worcestershire sauce.
  13. Remove the bay leaf before serving. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For the best texture, use Yukon Gold or Russet potatoes. Yukons stay creamier. For a gluten-free version, omit the flour or use a gluten-free all-purpose blend. The stew tastes even better the next day as flavors meld. To thicken, mash some potatoes against the pot or use a cornstarch slurry.

Nutrition

Keywords: poor man's stew, ground beef stew, potato stew, budget-friendly stew, one-pot meal, comfort food, hearty stew

Find it online: https://bakebelle.com/hearty-poor-mans-stew-with-ground-beef-and-potatoes/