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Hearty Poor Man’s Stew Recipe with Ground Beef & Potatoes

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A comforting, budget-friendly stew made with ground beef and potatoes in a rich, savory broth. This one-pot wonder is perfect for busy weeknights and uses simple pantry ingredients to create a deeply satisfying meal.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 4 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional: 1 cup green beans, trimmed and cut
  • Optional: ½ cup frozen corn
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Prep your vegetables first. Peel and cube the potatoes into 1-inch pieces. Slice the carrots and celery. Dice the onion. Mince the garlic.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over, about 6 to 8 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pot.
  3. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the Worcestershire sauce, smoked paprika, dried thyme, and a generous pinch of black pepper. Stir to coat the beef and onions.
  5. Pour in the beef broth and diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot. Add the cubed potatoes, sliced carrots, and celery. Tuck the bay leaf into the liquid.
  6. Bring to a gentle boil over high heat, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are fork-tender.
  7. Stir in the frozen peas and let warm through for about 2 minutes. Taste and adjust salt and pepper as needed.
  8. Remove the bay leaf and let the stew rest off the heat for 5 to 10 minutes before serving. Ladle into bowls and garnish with fresh parsley if desired.

Notes

For a thicker stew, mash some of the potatoes against the side of the pot before serving. This stew tastes even better the next day as flavors meld. Can be made in a slow cooker or Instant Pot (see variations in blog). Russet potatoes are ideal for thickening the broth naturally.

Nutrition

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

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